Garlic Parmesan Parslied Potato Stacks

Make mealtime special with this Garlic Parmesan Parslied Potato Stacks recipe! #12bloggers

Goodness .... can you believe we're already almost halfway into the month of November?! If you're a regular reader you know that on the 12th of each month, I get together with some of my blogging friends to bring you the 12 Bloggers series! What is 12 Bloggers, you ask?! Every month, on the 12th of the month, 12 bloggers get together to bring you a themed recipe with 12 ingredients or less .... pretty cool, huh?!

This month, we were challenged with potatoes - and you better believe that there are there some good recipes this month! I have wanted to share a Potato Stack recipe with y'all for quite awhile now, so this was the perfect opportunity to share these pretty and delicious Garlic Parmesan Parslied Potato Stacks! With the holiday season upon us, they would be a fun addition to your feast! Although they're great for the holiday's, they're just as great for a new dinner side dish idea anytime!

Garlic Parmesan Parslied Potato Stacks

by Jamie @ Love Bakes Good Cakes

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: 12 servings

Ingredients

4 large russet potatoes, scrubbed and thinly sliced
¼ cup unsalted butter, melted
4 cloves garlic, minced
¼ cup finely shredded Parmesan cheese
2 tbsp. chopped parsley
½ tsp. sea salt
¼ cup finely shredded Parmesan cheese
Additional chopped parsley, for garnish (optional)

Instructions

1. Preheat oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray; set aside.

2. In a large bowl, whisk together the butter, garlic, ¼ cup Parmesan cheese, parsley, and salt. Add the potato slices and toss to coat evenly.

3. Layer the potato slices into stacks in the prepared muffin cups, filling each one to the top; pressing down on the stacks as you go. Sprinkle the top of each stack with an additional 1 teaspoon of the cheese.

4. Bake until the edges and tops are golden brown and the centers are tender, 45-50 minutes. Let the potato stacks rest for 5 minutes, then carefully remove them with a fork or small offset spatula. Sprinkle with additional parsley, if desired.