Ingredients
4 tablespoons melted butter
5 pounds medium size Yukon Gold potatoes, peeled, sliced into ⅛ inch rounds
3 tablespoons grated parmesan cheese
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground white pepper
2 tablespoons fresh parsley
4 tablespoons melted butter
5 pounds medium size Yukon Gold potatoes, peeled, sliced into ⅛ inch rounds
3 tablespoons grated parmesan cheese
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground white pepper
2 tablespoons fresh parsley
Directions
1. Preheat the oven to 375°F.
1. Preheat the oven to 375°F.
2. Butter 12 muffin cups using 1-2 tablespoons melted butter and set aside.
3. Place potato slices into a large bowl. Add remaining melted butter, 2 tablespoons of Parmesan cheese, garlic powder, onion powder, paprika, salt and white pepper. Toss to coat evenly.
4. Layer the potato slices into 1½ inch stacks and place into the buttered muffin cups.
5. Bake uncovered for 1 hour or until the edges and tops of the potato stacks are golden brown and the centers are tender,.
6. Remove from the oven and let them rest for 5 minutes before serving.
Garnish with remaining parmesan cheese and fresh parsley