Potato Stacks

Name: Potato Stacks
Prep time: 31 min
Cook time: 45 min
Total time: 76 min
Yield: 6.00 porciones
Cuisine: Local
Ingredients: 0.5 Pound Potatoes; 0.5 Pound Sweet Potatoes; 0.5 Pound Beets; 1/4 Cup Butter; 1 Teaspoon MAGGI® Season-Up All Purpose Powdered Seasoning; 1 Teaspoon Dried Parsley; 3/4 Cup Parmesan cheese

Total: 76min

Preparation: 31min

Cooking: 45min
Portions: 6.00
Difficulty: Easy

Utensils

Oven
Muffin Pan
Knife
Mandolin
Bowl
Cutting board
Bowl
Papertowel

Nutritional information 195kcal = 818kj /per portion

195.43 Energy

6.04 Grams Protein

18.44 Grams Carbohydrates

510.80 Milligrams Sodium
11.38 Grams Fats

Ingredients

0.5 Pound Potatoes (peeled)
0.5 Pound Sweet Potatoes (peeled)
0.5 Pound Beets (peeled)
1/4 Cup Butter
1 Teaspoon MAGGI® Season-Up All Purpose Powdered Seasoning
1 Teaspoon Dried Parsley
3/4 Cup Parmesan cheese (grated)

Instructions

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.