Crispy potato stack

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INGREDIENTS:

  • 2 potatoes
  • 6 slices prosciutto
  • 100 grams shredded cheese
  • Rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon parmesan cheese
  • 1 tablespoon grain mustard
  • 1 clove garlic
  • 1/2 teaspoon salt
  • Pepper


    • METHOD:

    Slice potatoes thinly to 2mm thickness.

    Combine the potatoes, olive oil, parmesan cheese, grain mustard, garlic, salt and pepper in a bowl and mix well with a spoon.

    Pour some olive oil into muffin tins.
    Place 2-3 potato slices in each muffin holder.
    Then layer on the shredded cheese and prosciutto.
    Repeat layering potatoes, cheese and prosciutto until ingredients are used up.

    Top with rosemary and bake for 50 minutes at 190 degrees C.

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    COMMENTS / REVIEWS

    1. J
      Jancd

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    2. M
      Miranda

      Looking forward to making this tonight

    3. C
      Cajun

      What a wonderful inspiration!

    4. L
      LP

      Absolutely delicious.

    5. P
      Phyllis

      I love this recipe

    6. C
      Christel

      Hi there -- just wanted to say thanks for the recipe.

    7. j
      joy

      This is absolutely wonderful!

    8. B
      Becky

      So months later I finally found time to make this five minute recipe.

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