Equipment
- Muffin pan
Ingredients
- 2 Russet potatoes peeled and sliced into thin rounds
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Parmesan cheese grated (or more if needed)
- Nonstick spray
- 4 tbsp Seasoned Panko bread crumbs
Instructions
- Preheat the oven to 400°F.
- Toss the potato slices with oil, parmesan, salt and pepper.
- Lightly grease the wells of a muffin tin with non-stick spray. Stack the sliced potatoes into each well of the muffin tin. Top with more parmesan. Loosely cover with foil.
- Bake in the oven for 20-30 minutes until the potatoes are tender. Remove the foil and top with breadcrumbs. Cook for another 5 to 10 minutes until golden brown.
- Gently scoop the stacks out of the wells to serve.
Nutrition
Calories: 156kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 46mg | Potassium: 446mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg
Potato Gratin Tower
Equipment
- Muffin pan
Ingredients
- 2 Russet potatoes peeled and sliced into thin rounds
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Parmesan cheese grated (or more if needed)
- Nonstick spray
- 4 tbsp Seasoned Panko bread crumbs
Instructions
- Preheat the oven to 400°F.
- Toss the potato slices with oil, parmesan, salt and pepper.
- Lightly grease the wells of a muffin tin with non-stick spray. Stack the sliced potatoes into each well of the muffin tin. Top with more parmesan. Loosely cover with foil.
- Bake in the oven for 20-30 minutes until the potatoes are tender. Remove the foil and top with breadcrumbs. Cook for another 5 to 10 minutes until golden brown.
- Gently scoop the stacks out of the wells to serve.
Nutrition
Calories: 156kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 46mgPotassium: 446mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 6mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!