Ingredients
10
10 servings
- •10 russet potatoes
- •¼ cup melted butter
- •¼ cup heavy cream
- •1 ½ cups shredded parmesan cheese
- •1 tablespoon garlic powder
- •1 teaspoon salt
- •1 teaspoon pepper
- •nonstick cooking spray, for greasing
- •sour cream, for serving
Instructions
- Preheat the oven to 350°F (175˚C).
- Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
- Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
- Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
- Bake for about 1 hour, or until the potato stacks are well browned.
- Let cool slightly, then serve with sour cream.
- Enjoy!
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