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Ingredients
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1 pound Yukon gold potatoes, sliced 1/8-inch thick using a mandoline
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon minced fresh parsley
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1/4 teaspoon garlic powder
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1/4 teaspoon freshly ground black pepper
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1/2 cup shredded Cheddar cheese
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Place potato slices in a large bowl. In a separate bowl whisk olive oil, salt, parsley, garlic powder, and pepper until smooth. Pour the olive oil mixture over the potatoes. Toss to coat.
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Using a muffin pan, stack potato slices into 8 of the muffin molds. They should reach the top of the mold but not overflow.
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Bake in the preheated oven for 40 minutes. Divide cheese over the top of the 8 stacks. Bake until cheese is melted, about 5 minutes more. Remove the stacks using a spoon and serve immediately.
Nutrition Facts (per serving)
| 112 | Calories |
| 6g | Fat |
| 12g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 112 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 2g | 9% |
| Cholesterol 7mg | 2% |
| Sodium 184mg | 8% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 1g | 5% |
| Total Sugars 1g | |
| Protein 3g | 6% |
| Vitamin C 6mg | 6% |
| Calcium 59mg | 5% |
| Iron 1mg | 4% |
| Potassium 311mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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