Potato Stacks
Horseradish Sour Cream
Ingredients
Instructions
- 2 lbs Yukon Potatoes
- 1 tsp Salt
- 1 Tbsp Butter, melted
- 2 Cups shredded Marike Gouda
- 1/2 tsp Fine Ground Black Pepper
- 1/2 oz Thyme, minced
- 1/2 Tbsp Garlic Powder
- 2 oz oil
- 1. Clean and slice potatoes about 1/8”
- 2. Combine garlic powder, salt, pepper, oil, butter, and thyme in mixing bowl. Toss and coat potato slices with mixture
- 3. Prepare a muffin pan by spray or coating with oil. Layer potatoes in the muffin pan, then layer with gouda. Repeat until desired height (note: the potatoes will shrink in height)
- 4. Bake in a 350-degree oven for 30-45 minutes or until crispy golden and cooked through
- 5. Top with Horseradish Sour Cream
Ingredients
Instructions
- 1 Cup Sour Cream
- ¾ tsp chives, minced
- 1 Tbsp Silver Spring Horseradish, prepared
- 1 Tbsp Thyme, minced
- Pinch of salt
- Pinch of pepper
- Mince chives and thyme. Combine the chives, thyme and remaining ingredients in a small bowl.