Submitted by Cheryl Gillespie, Eastern Illini Electric Cooperative
Creamy Rosemary and Parmesan Potato Stacks
Submitted by Cheryl Gillespie, Eastern Illini Electric Cooperative
Ingredients
- 1-1/2 c. heavy cream
- 1 T. fresh rosemary minced
- 2 garlic cloves minced
- 2 lbs. med. russet potatoes peeled and sliced thin (recommend using a mandolin)
- 1 t. Salt
- pepper to taste
- Parmesan cheese grated
Instructions
- Preheat oven to 375 degrees.
- Spray a 12-cup muffin pan with non-stick cooking spray.
- In a small pan, whisk together cream, rosemary and garlic. Bring to a simmer and remove from heat.
- Toss the potato slices with salt and pepper and layer equally into the muffin tins.
- Spoon cream over each stack almost to the top. Sprinkle with parmesan cheese.
- Bake 25-30 minutes until the potatoes are tender and browned on top. Remove from oven and let sit for 5 minutes.
- Run a knife around the edges to loosen up the stacks and remove to a serving platter.
Notes
Note: These are good using Boursin or Alouette herb cheese also. Just add it to the cream to melt it.
