Crispy Parmesan Potato Stacks

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INGREDIENTS:

  • 2 potatoes
  • 6 slices prosciutto
  • 100 grams shredded cheese
  • Rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon parmesan cheese
  • 1 tablespoon grain mustard
  • 1 clove garlic
  • 1/2 teaspoon salt
  • Pepper


    • METHOD:

    Slice potatoes thinly to 2mm thickness.

    Combine the potatoes, olive oil, parmesan cheese, grain mustard, garlic, salt and pepper in a bowl and mix well with a spoon.

    Pour some olive oil into muffin tins.
    Place 2-3 potato slices in each muffin holder.
    Then layer on the shredded cheese and prosciutto.
    Repeat layering potatoes, cheese and prosciutto until ingredients are used up.

    Top with rosemary and bake for 50 minutes at 190 degrees C.

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    COMMENTS / REVIEWS

    1. L
      Linda

      I will be making this again! Thanks for sharing.

    2. S
      Sarah

      Fabulous.

    3. r
      rita

      What a beautiful recipe you put together for us.

    4. D
      David Michel

      Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!

    5. D
      Diana

      I made this yesterday not 5 minutes after I saw the recipe.

    6. D
      Diana

      I made these for thanksgiving, people said they were good.

    7. J
      Jo

      Thanks for the beautiful recipes!

    8. M
      Mark L.

      Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!

    9. V
      Valerie

      Mmmm lovely

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