Ingredients
Scale
- 4 tablespoons melted butter
- 5 pounds medium-sized Yukon Gold potatoes, peeled and sliced into ⅛-inch rounds
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Butter a 12-cup muffin tin with melted butter.
- In a large mixing bowl, combine the sliced potatoes with the remaining melted butter, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Toss until evenly coated.
- Layer the potato slices into stacks about 1½ inches tall and place them in the prepared muffin cups.
- Bake uncovered for approximately 1 hour or until the tops are golden brown and the centers are tender when pierced with a fork.
- Let the stacks rest for about 5 minutes before garnishing with additional Parmesan cheese and freshly chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (approximately 120g)
- Calories: 215
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg