Hasselback Stacks

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Recipe Ingredients

  • 2 pounds Russet Potato, peeled, sliced thinly.
  • 1 1/2 cups Half and Half Cream, (or whole milk)
  • 1 teaspoon Garlic powder
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Fresh Thyme
  • 1 teaspoon Kosher Salt
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup Gruyere Cheese, shredded
  • 2 slices Bacon, cooked and crumbled
  • 1 bunch Fresh Parsley Leaves, lightly garnish each serving

Instructions

  1. 1. Preheat oven to 350° and grease a standard 12-cup muffin tin with cooking spray. 2. Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan. Divide the potato mixture between muffin tin cups to create 12 potato stacks. Cover with foil and bake until tender, 40 minutes. 3. Uncover the muffin tin and top each potato stack with gruyère and bacon. Bake until cheese is melted and the sides are beginning to turn golden, 20 minutes more. Garnish with parsley and let cool in pan for at least 10 minutes before serving. Serve warm.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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