Stacked Spuds

Elevate your potato game with these irresistible Stacked Spuds, the perfect blend of creamy, cheesy decadence and crispy golden perfection. Thinly sliced Yukon Gold potatoes are layered with a luscious garlic-infused butter and cream mixture, then crowned with a savory blend of Parmesan, Cheddar, and fresh thyme. Baked in a muffin tin for individual portions, these mini potato stacks are as visually stunning as they are delicious. With their crispy tops and tender, flavorful layers, Stacked Spuds make the ultimate side dish for dinner parties or a crowd-pleasing appetizer for any occasion. Simple to prepare and packed with rich, comforting flavors, this recipe will easily become a favorite in your rotation.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 6 medium Yukon Gold potatoes
• 4 tablespoons Unsalted butter
• 2 cloves Garlic
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Cheddar cheese, shredded
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 optional Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and thinly slice the Yukon Gold potatoes into even, round slices about 1/8-inch thick. A mandoline slicer works great for this step.

Step 3

Melt the butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant. Remove from heat and stir in heavy cream.

Step 4

In a small bowl, combine grated Parmesan cheese, shredded Cheddar cheese, fresh thyme leaves, salt, and ground black pepper.

Step 5

Lightly grease a 12-cup muffin tin with non-stick cooking spray to prevent sticking.

Step 6

Layer 2-3 potato slices into the bottom of each muffin tin cup. Then, brush with the butter and cream mixture and sprinkle a pinch of the cheese mixture over the potatoes.

Step 7

Repeat the layering process 2-3 more times or until the muffin cups are filled, ending with a sprinkle of the cheese mixture on the top layer.

Step 8

Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for 20 minutes.

Step 9

Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the tops are golden brown and crispy.

Step 10

Allow the Stacked Spuds to cool for 5 minutes, then use a butter knife to carefully remove them from the muffin tin.

Step 11

Serve warm as a side dish or enjoy them as a savory appetizer. Garnish with extra thyme leaves if desired.

Nutrition Facts

Serving size	(1485.9g)

Amount per serving	% Daily Value*
Calories	2093.9

Total Fat 119.1g	0%
Saturated Fat 72.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 344mg	0%
Sodium 3530.5mg	0%
Total Carbohydrate 215.3g	0%
Dietary Fiber 16.7g	0%
Total Sugars 8.2g
Protein 55.2g	0%

Vitamin D 12IU	0%
Calcium 1032.2mg	0%
Iron 9.8mg	0%
Potassium 5139.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 10.3%

Carbs: 40.0%