Pesto-Parm Potato Stackers

Name: Pesto-Parm Potato Stackers
Yield: 12 stackers (6 servings)
Ingredients: 6-8 Yukon Gold potatoes (about 2 inches in diameter); 1/2 cup shredded Parmesan; 3 Tbsp pesto; 1/4 tsp pepper; 1/2 tsp sea salt

5 ingredients•5 steps•12 stackers (6 servings)

1
Preheat oven to 400°F and spray a muffin tin with nonstick cooking spray.
2
Peel the potatoes (optional) and thinly slice them by hand, with a mandoline, or food processor fitted with slicer blade, discarding rounded ends.
3
Place sliced potatoes in a 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.
4
Stack slices in the prepared muffin tin, beginning with smaller potato pieces at the bottom, until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes.
5
Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife.