Parmesan Potato Stacks
These little gems are my Mini Potato Stacks. So easy to make and taste amazing! Easy enough to throw together on a weeknight, but also fancy enough for a special occasion.
They are basically just stacked potatoes in a muffin tin, so they come out like mini potato gratin stacks in a muffin pan!
I would describe them as parmesan scalloped potato stacks, and safe to say they have all the good things… potatoes+cheese+cream+garlic=yum!
How to make potato gratin stacks
- Spray a 12 hole muffin tin with cooking spray and set aside.
- Peel your potatoes, then slice them thinly – I use a mandolin for this.
- Add cream, parmesan & garlic to potatoes and mix to coat well.
- Add salt & pepper to taste.
- Distribute the potato slices evenly into the muffin tin holes and bake.
They are like mini individual serves of au gratin potatoes!
And check out their little crispy bottoms!
They also make a very impressive (but really simple!) side dish for your next dinner party.
Mini Potato Stacks
Mini Potato Stacks - muffin pan potato au gratin stacks. These little gems are like mini individual serves of au gratin potatoes!
- 800 g potatoes thinly sliced
- 4 tbsp cream
- 4 tbsp grated fresh parmesan
- cooking/olive oil spray
- 2 garlic cloves crushed/minced
Pre heat oven to 200c.
Grease a 12 hole muffin tin with olive oil/cooking spray.
Add cream (4 tblsp), parmesan (4 tblsp) and garlic (2 cloves) to potatoes and mix, making sure slices are well coated. Add salt and pepper to taste.
Divide potato mixture evenly between muffin tin holes.
Bake for 50 mins or until potato is cooked through and the tops are crisp.
The potatoes I use for the stacks are just the common brushed potatoes (sebago) available in every Australian supermarket.
I use a mandolin to slice the potatoes.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*