Pesto Parmesan Potato Stackers

• From: United States Potato Board

Ingredients

• 7 Yukon Gold potatoes (about 2 inches in diameter)

• 1/2 cup shredded Parmesan cheese

• 3 Tbs pesto

• 1/4 tsp pepper

• 1/2 tsp sea salt

Potatoes are layered with pesto and cheese. For a twist, layer potatoes with your favorites—from garlic and olive oil to mozzarella and marinara.

Directions

• Preheat oven to 400°F and spray muffin tin with non-stick cooking spray.
• Peel the potatoes, if desired, and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends.
• Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste.
• Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes.
• Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife.