Personalized cheesy potato casseroles? Say what?! Yes, that is right. These little baked morsels of cheese and potato are going to rock your world. Cooking these separately in muffin or cupcake trays make for an easy and beautiful presentation.
These personal single serving casseroles are the perfect companion for the fancy dinner party that you throw! Pair with a slow cooked lamb leg or pot roast and wow, what a match made in heaven!
For this recipe, you will need buttered muffin tins with 12 cups. It is important that your potato slices are nice and thin. I like to use a mandoline for nice uniform slices but if you don't have one you can, of course, use a knife. You will need a bowl, in which you will mix everything up. Next stack your buttery potato slices up, about 1 ½ inches tall and place into the muffin cups. Bake for about an hour, let them rest for 5 minutes and these crispy delights are ready to serve! Your guests will not be disappointed!
Parmesan Potato Stacks In Muffin Tin
Ingredients 4 tablespoons melted butter
5 pounds medium size Yukon Gold potatoes, peeled, 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
Directions1. Preheat the oven to 375°F.
2. Butter 12 muffin cups using 1-2 tablespoons melted butter and set aside.
3. Place potato slices into a large bowl. Add remaining melted butter, 2 tablespoons of Parmesan cheese, garlic powder, onion powder, paprika, salt and white pepper. Toss to coat evenly.
4. Layer the potato slices into 1½ inch stacks and place into the buttered muffin cups.
5. Bake uncovered for 1 hour or until the edges and tops of the potato stacks are golden brown and the centers are tender,.
6. Remove from the oven and let them rest for 5 minutes before serving.
Garnish with remaining parmesan cheese and fresh parsley.
