Trevor's Recipe Collection
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
1. Pre-heat oven to 375°F.
2. Melt butter, and stir in the rosemary, salt and black pepper.
3. Slice potatoes around 2mm thick (mandoline works best for this)
4. Layer potatoes into a greased muffin tin, brushing lightly with butter between each layer.
5. Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
6. Bake for 45-55 minutes, until potatoes are cooked through.
Notes
Recipe makes 12 stacks, but 2-3 stacks serves one person.
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
1. Pre-heat oven to 375°F.
2. Melt butter, and stir in the rosemary, salt and black pepper.
3. Slice potatoes around 2mm thick (mandoline works best for this)
4. Layer potatoes into a greased muffin tin, brushing lightly with butter between each layer.
5. Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
6. Bake for 45-55 minutes, until potatoes are cooked through.
Notes
Recipe makes 12 stacks, but 2-3 stacks serves one person.