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Total: 76minPreparation: 31minCooking: 45min
- Portions: 6
- Difficulty: Easy
Recipe ingredients saved
Preheat oven to 350˚F (180˚C). Grease a muffin pan and set aside.
Using a mandolin or sharp knife, slice potatoes and sweet potatoes thinly 1/8th or 1/16th of an inch. Soak sliced potatoes in water to prevent discoloration.
On a separate cutting board cut beets in a similar manner and keep in a separate bowl.
Drain the liquid from the potatoes and pat dry with a dish towel / paper towels. Set aside in a large bowl.
Melt the butter and add Season Up All Purpose stirring to mix thoroughly. Pour the butter mixture and ½ cup cheese over the potatoes. Toss so that all slices have been coated.
In the greased muffin tins, interchange layers of potato slices with beets. Sprinkle remaining cheese and parsley atop stacks.
Bake for 45 minutes or until stacks are cooked through. Serve hot.
- Muffin Pan
- Cutting board
Nutritional information 195kcal = 818kj /per portion
- 195.48 Calories Energy
- 147.12 Milligrams Calcium
- 6.04 Grams Protein
- 2.00 Milligrams Iron
- 453.47 Milligrams Potassium
- 18.44 Grams Carbohydrates
- 3.36 Grams Fiber
- 344.29 Milligrams Sodium
- 11.38 Grams Fats
- 6.81 Grams Saturated Fats