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Parmesan and Rosemary Potato Stacks
Parmesan and Rosemary Potato Stacks are an easy and delicious way to serve potatoes.
Course
Main Dish
Servings
12
Calories
75
kcal
Author
Denise
Ingredients
¼
cup
unsalted butter
melted
1
tablespoon
rosemary
1
teaspoon
kosher salt
fresh black pepper
4
small white or Yukon gold potatoes
¼
cup
shredded Parmesan cheese
Instructions
Pre-heat oven to 375°F.
Melt butter, and stir in the rosemary, salt and black pepper.
Slice potatoes around 2mm thick (mandoline works best for this)
Layer potatoes into a greased muffin tin, brushing lightly with butter between each layer.
Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
Bake for 45-55 minutes, until potatoes are cooked through.
Notes
Recipe makes 12 stacks, but 2-3 stacks serves one person.
Nutrition
Calories:
75
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
233
mg
|
Potassium:
234
mg
|
Fiber:
1
g
|
Vitamin A:
140
IU
|
Vitamin C:
6.6
mg
|
Calcium:
45
mg
|
Iron:
1.9
mg