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Easy Parmesan Potato Stacks
These cheesy potato stacks bake up right in your muffin tin!
4 lb Russet Potato
1 cup Grated Parmesan Cheese
1½ tsp Salt
1 tsp Freshly Ground Black Pepper
1½ cup Heavy Cream
3 Green Onions
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- Alternate 20 to 24 potato slices and cheese in each cup, ending with cheese on top. Cut potatoes to fit if necessary.
- Season with salt and pepper and drizzle 1 to 2 Tbsp heavy cream over each stack. Cover pan with foil and bake for 20 minutes. Remove foil and bake an additional 15 to 20 minutes. Top with green onions.