Easy Cheesy Potato Stack
Cook Time
55
mins
Calories
177
Serving Size
12
Carbs
26.1
Fat
4.8
Protein
8.8
description
Muffin tin makes for easy clean up... and helps portion control :)
ingredients
Potatoes
- 9 washed potatoes
- salt and pepper to taste
- 3 tbs dried onion
- 1 tbs dried thyme
- 1 tbs dried rosemary
- 1/2 cup cream
- 1/2 cup parmesan cheese
Mustard
- Yoghurt 1/2 cup Greek yoghurt
- 2 tbs Hot English mustard
- cracked pepper to taste
MYFRDIGEFOOD APP (for android) CLICK HERE!!!
directions
Muffin Tin Potatoes
-
Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
-
Use a mandolin to thinly slice your potatoes
-
In a medium sized mixing bowl combine sliced potatoes, salt and pepper, thyme, rosemary, dried onion, 1/2 the parmesan cheese and cream. Use a spoon to thoroughly stir together.
-
Spray a 12 hole regular sized muffin pan with cooking oil
-
Pinch the creamy potato mix into stacks and place in the muffin tin.
-Repeat until all 12 holes have a 1 - 2 inch stack of the herbed potato mix
-
Place in the oven and cook for 15 mins.
-
Use an oven mit to remove the tin, sprinkle each potato stack with remaining parmesan cheese and continue to bake for another 20 - 30mins.
-Test they are ready by inserting a skewer into one potato stack, if it slides in without resistance, turn the oven off and let cool for 5 mins.
-
Garnish with freshly chopped parsley
-
Wait for the potatoes to cool down slightly. This will mean the cheese sets and use a spoon on the side of each potato stack to remove it from the tin.
Mustard Yoghurt
-
Combine Greek Yoghurt and Hot English Mustard in a small bowl and mix together until combined
-
Top with a sprinkle of cracked pepper