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Parmesan Potato Stacks In Muffin Tin

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Personalized cheesy potato casseroles? Yes, that’s right! These little baked morsels of cheese and potato are going to rock your world. Cooking them separately in muffin or cupcake trays makes for an easy and beautiful presentation. These single-serving casseroles are the perfect companion for a fancy dinner party. Pair them with slow-cooked lamb leg or pot roast for a match made in heaven!

Ingredients

Scale
  • 4 tablespoons melted butter
  • 5 pounds medium Yukon Gold potatoes, peeled and sliced into ⅛-inch rounds
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 2 tablespoons fresh parsley

Instructions

  • Preheat the oven to 375°F (190°C).
  • Butter 12 muffin cups using 1-2 tablespoons of melted butter and set aside.
  • Place the potato slices into a large bowl. Add the remaining melted butter, 2 tablespoons of Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper. Toss to coat evenly.
  • Layer the potato slices into 1 ½-inch stacks and place them into the buttered muffin cups.
  • Bake uncovered for 1 hour or until the edges and tops are golden brown and the centers are tender.
  • Remove from the oven and let rest for 5 minutes before serving.
  • Garnish with the remaining Parmesan cheese and fresh parsley before serving.

Notes

  • Ensure the potato slices are thin and uniform for even cooking.
  • These can be made ahead and reheated in the oven at 350°F for 10 minutes before serving.

Nutrition

Find it online: https://glonfo.com/parmesan-potato-stacks-in-muffin-tin/