Potato Stacks
Prep Time
15mins
Time to Table
1hr 15mins
Servings
4
Ingredients
- 1/2 cup finely shredded gruyere
- 3 tablespoons grated parmesan cheese
- 1/3 cup Daisy Creamy Ranch Dip
- 1/2 teaspoon Kosher salt
- 4 tablespoons unsalted butter, melted
- 1 1/2 pounds (4-5 medium) unpeeled Yukon Gold potatoes, very thinly sliced
Ingredients
- 1/2 cup finely shredded gruyere
- 3 tablespoons grated parmesan cheese
- 1/3 cup Daisy Creamy Ranch Dip
- 1/2 teaspoon Kosher salt
- 4 tablespoons unsalted butter, melted
- 1 1/2 pounds (4-5 medium) unpeeled Yukon Gold potatoes, very thinly sliced
Directions
- Preheat oven to 400°F and spray 12 muffin tin with nonstick spray.
- Mix gruyere, parmesan, and ranch dip.
- In second bowl, coat sliced potatoes with melted butter and salt.
- Layer 4 potato slices and then 1/2 teaspoon of cheese mixture into each tin. Continue until potatoes are taller than tin (4-5 layers total), ending with cheese on top. Stacks will shrink as they cook.
- Cover with foil sprayed with nonstick spray. Bake 15 minutes. Remove foil, and continue baking 25-30 minutes until golden brown and bubbly.
- Cool 10 minutes before removing stacks from tins. Garnish and serve.
- Calories:364
- Cholesterol:62
- Dietary Fiber:3
- Protein:10
- Sodium:397
- Total Carbohydrate:35
- Total Fat:20