Recipes

Parmesan Potato Stacks

Parmesan Potato Stacks
A simple side dish packed with flavor! Michigan Yellow potatoes are thinly sliced and layered with a garlic cream sauce, parmesan, and asiago cheese, baked in a muffin tin!
Recipe Source: Madi

Like this recipe? Want more?
Check out our recipe book.

DOWNLOAD NOW
  • Prep Time: 20min
  • Cook Time: 50min
  • Servings: 6

Categories

Ingredients

  • 2 lbs. Michigan yellow potatoes
  • ½ cup Asiago cheese (shredded)
  • ¼ cup Parmesan cheese (shredded)
  • 3 Tablespoons butter (melted)
  • ½ cup heavy whipping cream
  • 1 teaspoon thyme
  • 3 cloves garlic (minced)
  • 1/3 teaspoon salt
  • 1/8 teaspoon pepper

Preparation

  1. Preheat oven to 350 °F and spray muffin tin with oil. Set aside.
  2. Peel potatoes and cut into cylinders that will fit inside the muffin tin.
  3. Slice potatoes thinly with a knife or use a mandolin set to slice 1mm.
  4. In a small mixing bowl, combine melted butter, heavy whipping cream, thyme, garlic, salt, and pepper. Mix until well combined.
  5. Place potato slices into muffin tin so that they go halfway up.
  6. Pour 1 teaspoon of the butter mixture on top with 1 teaspoon of asiago. Fill the muffin tin up to the top with more potato slices. Pour the rest of the butter mixture on top and cover with aluminum foil before placing in oven.
  7. Bake for 40 minutes before removing aluminum foil and topping with parmesan.
  8. Bake for 10 more minutes before removing from oven and serving.

You Might Also Like

Cheesy Asparagus Tart

This Cheesy Asparagus Potato Tart is a savory tart filled with sliced Michigan potatoes, asparagus, sharp white cheddar, and fresh rosemary! It’s full of rich flavor, making it a perfect brunch or dinner dish for fall!

Grilled Pesto Potato Salad

Grilled potatoes and fresh pesto are the perfect combination for this fresh take on potato salad.

Michigan Loaded Potato Skins

Indulge with Michigan potatoes, cheese, and loads of bacon. Yum!

You Might Also Like

Spring Onion and Potato Soup

Diced yellow potatoes and spring onions, slow simmered in a creamy vegetable broth with sour cream and cheddar cheese.

Smoky Potato Burnt Ends

Tender and creamy fingerling potatoes tossed in a sweet and slightly spicy BBQ dry rub containing smoked paprika, cumin, garlic, and brown sugar. Roasted in the oven and drizzled with barbecue sauce, the perfect side dish to an outdoor get together or a wonderful vegetarian entrée.

Green Goddess Potato Salad

Tender potatoes in an herb yogurt dressing with fennel, asparagus, and eggs.