Potato gratin stacks
Try this Potato gratin stacks recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- pepper
- 2 tablespoons butter
- 2 tablespoons parsley
- oil spray
- 1 cup cheddar cheese
- how did i have potatoes
- two garlic clothes crushed
- half a cup cream
- half a teaspoon salt
- Carbohydrate 2.49449812643561 g
- Cholesterol 199.606250143328 mg
- Fat 67.5165512968495 g
- Fiber 0.338781246185303 g
- Protein 33.3500994028884 g
- Saturated Fat 42.5239462797864 g
- Serving Size 1 1 (162g)
- Sodium 988.268750763041 mg
- Sugar 2.1557168802503 g
- Trans Fat 3.89453625260464 g
- Calories 746 calories
Preheat oven to 350 Spray standard 12 for muffin tin with oil Peeled and sliced potatoes into thin slices around 1/10 inch thick Place butter and garlic and a microwave prove cup or bowl and melt in 30 second bursts Add cream salt and pepper into butter mixture. Place potato slices and a muffin tin try to match by size to make them into stacks Drizzle each potato stack with half a teaspoon of cream mixture then sprinkle with parsley Sprinkle half the cheese over the potato stacks Top with remaining potato slices. Drizzle with remaining cream mixture and remaining parsley Cover with foil and bake for 35 minutes Remove from oven and sprinkle with remaining cheese bake without foil for 10 minutes
