Creamy Rosemary and Parmesan Potato Stacks
Submitted by Cheryl Gillespie, Eastern Illini Electric Cooperative
med. russet potatoes
peeled and sliced thin (recommend using a mandolin)
pepper to taste
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.
Note: These are good using Boursin or Alouette herb cheese also. Just add it to the cream to melt it.