A super simple and tasty potato side dish that is guaranteed to impress your guest! Shhh, they don't need to know how easy these are to make!
Hey, y'all! I am so stinking excited that Thanksgiving is around the corner! I love all of the sights, smells, tastes, and sounds of this time of year. I have some delicious new recipes up my sleeve for this holiday season mixed in with family classics like these Parmesan Rosemary Potato Stacks.
When my mom started making these a few years ago I was super impressed with how delicate and ornate they looked. I mean, these bad boys are pretty impressive! It turns out, these little guys couldn't be easier to make!
Growing up, it was always my job to make the mashed potatoes for our holiday dinners I have to admit, I can make some pretty banging classic style mashed potatoes, and my boursin cheese mashed potatoes are beyond epic. Every now and again, I like to break out these potato stacks to help dress up our holiday meals a bit.
Potato stacks couldn't be easier to make, especially if you have a mandoline. This little contraption makes my life a heck of a lot easier. I use to slice up everything from onions, sweet potatoes, carrots, and potatoes.
After you've sliced your potatoes with a mandoline, pour your herb butter over the potatoes and give them a quick toss with your hands. Layer the potatoes in a muffin tin and sprinkle the tops with Parmesan cheese before tossing them in the oven to finish off.
Not only are these stacks super gorgeous and impressive looking, but they are so simple even a novice cook can prepare them!
Ingredients (serves 6): 4 Yukon Gold potatoes 1/4 cup shredded Parmesan cheese 1/4 cup unsalted butter 1 tbsp rosemary 1 tsp salt fresh black pepper (to taste)
Instructions: 1. Preheat oven to 375 degrees. 2. Slice potatoes using a mandoline (a sharp knife will also do the trick, just be sure you slice the potatoes super thin). 3. Melt butter and stir in rosemary, salt, and pepper. Pour the mixture over the potatoes. Gently stir or toss with your hands until the potatoes are evenly coated.
4. Layer potatoes into a greased muffin tin. 5. Sprinkle the tops of each stack with shredded Parmesan cheese.
6. Bake for 45-55 minutes, until the potatoes are cooked through.
7. Serve immediately.
I told you they couldn't be any easier! Be sure to pin this recipe for later :) Give me a like on Facebook or follow me on Twitter for more fun spins on classic dishes. See you next time!