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. S
      Sharon

      Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    2. B
      Becky

      I've already made this twice now, it's so easy to improvise!

    3. C
      Corrie

      I love this recipe

    4. D
      Diana

      Fabulous recipe

    5. S
      Sarah

      Thanks for the beautiful recipes!

    6. L
      Lindsey

      I think this recipe was amazing!

    7. C
      Christel

      Tasty and beautiful.

    8. S
      Steph

      This is a beautiful dish!

    9. L
      LP

      Excellent dish!

    10. V
      Victor

      Simple, delicious. Thanks for another great recipe.

    11. A
      Angie

      AMAZING!

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