Parmesan and Rosemary Potato Stacks

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Rosemary
  • 4 White or yukon gold potatoes, small

• Baking & Spices

  • 1 Black pepper, fresh
  • 1 tsp Kosher salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/4 cup Parmesan cheese

Found on realhousemoms.com

Description

Ingredients

• 1/4 cup unsalted butter, melted
• 1 tablespoon rosemary
• 1 teaspoon kosher salt
• fresh black pepper
• 4 small white or Yukon gold potatoes
• 1/4 cup shredded Parmesan cheese

Directions

• Pre-heat oven to 375°F.
• Melt butter, and stir in the rosemary, salt and black pepper.
• Slice potatoes around 2mm thick (mandoline works best for this)
• Layer potatoes into a greased muffin tin, brushing lightly with butter between each layer.
• Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
• Bake for 45-55 minutes, until potatoes are cooked through.