Smoked Maple Potato Stacks
4
10 minutes
52 minutes
Crispy at the edges and tender in the middle, these buttery potato stacks deliver smoky, savoury flavour in every layer.
Ingredients
- Quebec Maple Smoked Salt (to taste)
- 4-6 medium white or yellow potatoes (the starchier, the better, 2 inches in diameter is ideal) peeled and finely sliced
- (optional: 2 medium brown onions, peeled and thinly sliced into rounds)
- 1/2 cup - finely grated Parmesan Cheese
- 1/4 cup butter, melted
Directions
- Preheat oven to 400°F.
- Lightly grease a 12-cup muffin tin.
- Cut the potatoes & onions using a mandolin or very sharp knife into 1/8-inch thin slices.
- In a large bowl, place the potatoes, parmesan (1/4 cup), a pinch of Quebec Maple Smoked Salt and butter in a large bowl and toss to combine.
- In a lightly greased muffin tin, put a few onion slices into each of the holes, then add a layer of potato. Keep layering onions and potato slices until each hole is full.
- Top each stack with remaining Parmesan Cheese (1/4 Cup). Note: The stacks will sit slightly above the rim of the muffin tin holes but will shrink as they cook.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue cooking another 20-25 minutes 375°F or until the potatoes are tender and golden. Run a butter knife or spoon around the edges of each stack to release them.
- Transfer the stacks to plates or serving dish.
- Sprinkle with Quebec Maple Smoked Salt & season with additional pepper to taste.
- Serve immediately while hot and crispy.