Cheesy Potato Stacks Recipes

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
• Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
• Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
• Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

Steps:

• Heat oven to 450ºF.
• Place 3 TATER TOTS in each of 12 muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
• Use back of spoon to press TATER TOTS onto bottom of each cup to make patty. Return pan to oven; bake additional 15 min. or until potato patties are deep golden brown.
• Top each patty with 1 VELVEETA cube and 1 folded ham slice; bake 3 to 4 min. or until VELVEETA is melted.
• Place 6 topped potato patties in single layer on platter; top with remaining potato patties to make 6 potato stacks.