![]() Keep the potato stacks in an airtight container inside your refrigerator for up to three days. Serve them up with a dollop of sour cream or your favorite dip for an extra twist! How to store These potato stacks also make a great appetizer. I love to make them when I roast a whole chicken or bake a dry-brined turkey breast! Serve with a side of shaved brussels sprouts salad and garlic butter dinner rolls. ![]() Whether you’re having a special holiday dinner or just a casual weeknight meal, you can always pair these with your main dish. These au gratin potato stacks are the perfect side dish for any meal. ![]() Once the potatoes are done cooking, use a knife or spoon to loosen them around the sides and carefully scoop them out of the tins.Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until the tops are browned and bubbling.The potatoes will shrink as they cook, so stack them all the way to the top of the muffin tins! Bake and enjoy! Place the muffin tin in a baking sheet pan, so if anything bubbles over, it will be caught by the pan.The parchment paper will keep the cheese from sticking. Cover the muffin tin with parchment paper and then foil.Top each of the potato stacks with the rest of the grated cheese.Take the leftover herb cream in the bowl and evenly disperse it over the stacks.In a non-stick muffin pan, begin stacking the herb-creamed potato slices.Also, I used fresh herbs because they add an extra layer of flavor, but if you don’t have any on hand, feel free to use dried herbs. To avoid that from happening, lower the heat and stir often. ![]() Keep an eye on the cream sauce to make sure it doesn’t curdle.
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