Gruyere & Thyme Potato Stacks
Nutrition Facts
12 Serving Per Container
Serving size 1 stack
| Amount Per Serving | ||
|---|---|---|
|
Calories |
140 |
|
| % Daily Value* | ||
| Total Fat 9 g | 12% | |
| Saturated Fat 6 g | 28% | |
| Cholesterol 25 mg | 9% | |
| Sodium 370 mg | 16% | |
| Total Carbohydrate 9 g | 3% | |
| Dietary Fiber 1 g | 4% | |
| Sugars 0 g | ||
| Includes Added Sugars 0 g | % | |
| Protein 7 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 15% | |
| Iron | 4% | |
| Potassium | 2% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 5 Yukon Potatoes, sliced thin
- 1 ½ cups Gruyere Cheese, shredded
- 2/3 cup Parmesan Cheese, shredded
- 4 Garlic Cloves, minced
- 1 tbsp Fresh Thyme, chopped
- 1 tsp Sea Salt
- 4 tbsp Unsalted Butter, melted
Method of Preparation
Step 1
Preheat oven to 400°F.
Mix gruyere, parmesan, thyme, garlic and salt together.
Step 2
Using a mandolin, thinly slice potatoes.
Coat potato slices with melted butter.
Step 3
In a greased muffin tin, layer 2-3 slices per tin.
Step 4
Sprinkle with 1 ½ tsp mixture. Repeat steps for 3 additional layers.
Step 5
Cover with foil and bake for 15 minutes.
Remove foil and continue to bake for 20-25 minutes or until golden brown. Remove from pan and serve warm.
