Total Time
1 hour, 15 minutes
Serving Size
Makes 8 Servings
1/2
cup butter, melted
1/4
cup plus 1 tablespoon grated parmesan, divided
4
cloves garlic, minced
2
teaspoons chopped fresh thyme
1/2
teaspoon plus ¼ teaspoon salt, divided
1/2
teaspoon pepper
2
medium Yukon potatoes, peeled and thinly sliced
2
medium sweet potatoes, peeled and thinly sliced
Chopped fresh parsley, for garnish
1
Heat oven to 375°F.
2
Grease a 12-cup muffin pan. In large bowl, whisk together butter, ¼ cup parmesan, garlic, thyme, ½ teaspoon salt and pepper. Add potatoes to butter mixture; stir to coat. Evenly stack potato slices alternating Yukon and sweet potatoes evenly in muffin wells. Pour any leftover butter mixture over stacks. Sprinkle with remaining parmesan and salt.
3
Bake 35 to 45 minutes or until toothpick pierces stack easily. Garnish with chopped parsley.
Nutrition information not available.
Product information not available.