Pesto Parmesan Potato Stacks, a fun side dish from PotatoGoodness.com, simply tosses thinly sliced potato rounds in a bowl with Parmesan and pesto. You stack them in a muffin tin, bake and voilà! The Parmesan melts into the potatoes: Delicious!

Kids can help with the stacking and they’ll love peeling apart the layers while eating the delicious results. Alternatively, you can vary the flavors, layering the potatoes with everything from garlic and olive oil to mozzarella and marinara (see recipes below).

Prep time 5 minutes, cook time 25 minutes.

RECIPE: PESTO PARMESAN POTATO STACKS

Ingredients For 6 Servings

Stack and bake for a fun side dish. Photo courtesy PotatoGoodness.com.

 
Preparation

1. PREHEAT oven to 400°F; spray muffin tin with nonstick cooking spray. Peel the potatoes if desired, and thinly slice them by hand or with a mandolin or food processor fitted with slicer blade, discarding rounded ends.

2 PLACE the potatoes in mixing bowl; add remaining ingredients and mix well with a spoon, separating the potato slices so that all are evenly coated with the mixture. Add salt and pepper to taste.

3. STACK slices in the prepared muffin tin until they reach the top of the cup, beginning with smaller potato pieces at the bottom. Scrape the bowl to remove all remaining cheese mixture and spoon over potatoes.

4. BAKE for 25 minutes or until potatoes are tender when pierced with a sharp knife.

Ingredients

 
Follow the preparation instructions above.

ITALIAN POTATO STACKS

Ingredients

 
Follow the preparation instructions above.
 
ABOUT YUKON GOLD POTATOES

Yukon Golds are “gourmet potatoes” that have become a favorite of chefs for their delicious, buttery-rich flavor. They get their name from their golden skin and yellow flesh.

The variety was developed at the Ontario Agriculture College at the University of Guelph, Canada, in the 1960s. That’s not exactly near the Yukon territory (which is on the other side of the country, abutting Alaska), but the developers did strike gold!