Crispy Cheesy Potatoes Stacks

You can never have too many side dish recipes, so give Crispy Cheesy Potatoes Stacks a try. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 488 calories, 13g of protein, and 31g of fat per serving. This recipe serves 4 and costs $1.24 per serving. Head to the store and pick up asiago cheese, kosher salt, fresh thyme, and a few other things to make it today. 168 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Half Baked Harvest. With a spoonacular score of 60%, this dish is good. Similar recipes include Crispy Potatoes with Cheesy Eggs, Jeff's Cheesy Crispy Vacation Potatoes, and Crispy Eggplant Caprese Stacks.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 55 minutes

 

Ingredients:

1/2 cup grated Asiago cheese

1 stick butter, melted

2 tablespoons chopped fresh thyme

4 medium Russet or Idaho potatoes, cut into 1/8-inch-thick slices

kosher salt and pepper

1/4 cup chopped fresh oregano

1/2 cup shredded sharp cheddar

Equipment:

muffin tray

oven

mandoline

bowl

baking sheet

aluminum foil

butter knife

Cooking instruction summary:

InstructionsPreheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.Cut the potatoes using a mandoline.In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt and pepper. Add the cheese and toss again. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of the of each stack to release them. Serve immediately, sprinkled with a little sea salt.

 

Step by step:


1. Preheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.

2. Cut the potatoes using a mandoline.In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt and pepper.

3. Add the cheese and toss again. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.Cover with foil and place on a baking sheet.

4. Transfer to the oven and roast for 30 minutes.

5. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of the of each stack to release them.

6. Serve immediately, sprinkled with a little sea salt.


Nutrition Information:

Quickview
488k Calories
13g Protein
31g Total Fat
42g Carbs
8% Health Score
Limit These
Calories
488k
24%

Fat
31g
48%

  Saturated Fat
19g
123%

Carbohydrates
42g
14%

  Sugar
1g
2%

Cholesterol
84mg
28%

Sodium
695mg
30%

Get Enough Of These
Protein
13g
27%

Vitamin B6
0.8mg
40%

Calcium
346mg
35%

Phosphorus
291mg
29%

Potassium
979mg
28%

Manganese
0.55mg
27%

Vitamin K
25µg
24%

Vitamin A
1164IU
23%

Vitamin C
17mg
22%

Iron
3mg
21%

Magnesium
72mg
18%

Fiber
4g
18%

Copper
0.27mg
13%

Vitamin B1
0.19mg
13%

Vitamin B3
2mg
12%

Vitamin B2
0.21mg
12%

Folate
42µg
11%

Zinc
1mg
10%

Selenium
6µg
9%

Vitamin E
1mg
9%

Vitamin B5
0.83mg
8%

Vitamin B12
0.32µg
5%

Vitamin D
0.57µg
4%

covered percent of daily need
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