Garlic and Herb Potato Stacks
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Garlic and Herb Potato Stacks
Garlic and Herb Potato Stacks
1 lb. Yukon gold potatoes (about 2-inches in diameter)
3/4 lb. red potatoes (about 2-inches in diameter)
3/4 cup Rumiano Dry Jack Cheese (in our Deli), finely shredded and divided
1/4 cup butter, melted
2 tbsp. chopped fresh herbs (such as rosemary, thyme and sage)
1 tbsp. spicy brown mustard
3/4 tsp. McCormick Smokehouse Pepper
1/2 tsp. sea salt
4 cloves garlic, minced

Prep: 30 minutes, Cook: 40 to 45 minutes, Makes: 12 potato stacks

1. Preheat oven to 400°F and spray 12 muffin cups with nonstick cooking spray.

2. Cut potatoes into very thin slices, discarding rounded ends. Place in a large bowl with 1/2 cup cheese, butter, herbs, mustard, pepper, salt and garlic. Mix well with your hands, separating potato slices so that all are as evenly coated with mixture as possible. Stack slices in prepared muffin cups. Scrape bowl to remove all butter mixture and spoon over potatoes; top with remaining cheese. 

3. Bake for 20 minutes, then tent with foil and bake for 20 to 25 minutes more or until potatoes are tender when pierced with a sharp knife.

Nutritional Information:
120 calories, 4 g protein, 7 g total fat (4 g sat., 0 g trans), 12 g carbohydrate, 1 g fiber, 1 g sugar, 18 mg cholesterol, 180 mg sodium, 3 points