Potato Stack is a simple side dish made with Idaho potatoes, milk, Parmesan cheese and Thyme. Add nutritional yeast and flax seed meal for texture + flavor
You can sub for heavy cream or coconut milk
Flax Seed Meal
room tempreture, to line the Muffin Pan
Preheat oven to 400°
Using a small piece of paper towel, spread butter on the inside of the muffin holes
In a blender, add all the ingredients except the potatoes, butter and oil
Blend well and set aside
Using a Mandoline, cut thin rounds of the potatoes
Place them in a bowl and add the milk mixture
Use a wooden spoon to mix all the ingredients together
Stack the potatoes inside the muffin tray
Pour the milk mixture over the potatoes in the muffin tray
Loosely cover the top of the muffin tray with aluminum foil
Bake for 40 minutes and remove the foil cover
(Optional) Baste the top with melted butter
Top with freshly grated Parmesan and place in the oven
Bake again for another 20-25 minutes uncovered
Remove and let it cool for about 5 minutes
Using a spoon, gently remove each stack and plate it
Remove from the oven when the top of the potato stack is brown
Tips for making these potato stacks
Use a mandoline to get the perfectly thin slices of potatoes.
If you can, use both russert potatoes and red potatoes to make these potato stack
If you don't want to use a muffin tray, line the stacks up in a square casserole dish. Your cook time will be different. It will take a little longer to cook them, but, they will taste just as great.
If using Parmesan cheese, try getting a Parmesan block. Grate it and then top it on the potato stack. Freshly grated Parmesan cheese will be crispier and more delicious.
I recommend using fresh herbs for this potato stack. If you have unused fresh herbs, you can always use it in
compound butter recipe
You can refrigerate the potato stack, not freeze them. Make sure you keep them stacked and use a glass casserole dish to refrigerate them. Use within 2 days of making them.
If you don't want to use milk, use coconut milk or heavy cream.
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