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@riley_sim8:

rileysim88
rileysim88
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Thursday 30 November 2023 14:58:27 GMT
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samantha.836
Miss Samantha :
beautiful 🥰🥰🥰
2024-02-10 00:22:22
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user643136115
Chris Storm :
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quit the grinnin and drop the linen
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Golden Garlic Parmesan Potato Gratin Stacks Ingredients Russet Potatoes – 2 lbs, peeled Mozzarella Cheese – 1 cup, shredded Parmesan Cheese – 3/4 cup, grated Unsalted Butter – 4 tbsp, melted Heavy Cream – 1/2 cup Garlic – 5 cloves, minced Fresh Parsley – 2 tbsp, chopped Fresh Thyme – 1 tsp Paprika – 1 tsp Garlic Powder – 1 tsp Onion Powder – 1/2 tsp Salt – 1 tsp Black Pepper – 1/2 tsp Olive Oil – 1 tbsp Red Pepper Flakes – 1/4 tsp Recipe Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or individual round baking molds with olive oil. Peel the potatoes and slice them into very thin, even rounds using a sharp knife or mandoline slicer. In a mixing bowl, combine melted butter, heavy cream, minced garlic, garlic powder, onion powder, paprika, salt, and black pepper. Add the sliced potatoes to the seasoned butter mixture and toss thoroughly until every slice is coated. Add half of the Parmesan cheese, half of the mozzarella, fresh thyme, and chopped parsley. Gently mix to distribute the cheese between the potato slices. Arrange the potato slices into individual stacks inside the prepared muffin cups, layering them neatly until each mold is filled. Pour a little of the remaining cream mixture over each stack to keep the potatoes moist and flavorful. Cover the muffin tin loosely with aluminum foil and bake for 35–40 minutes until the potato layers become tender. Remove the foil and sprinkle the remaining mozzarella and Parmesan cheese generously over each potato stack. Return the potatoes to the oven and bake uncovered for another 15–20 minutes until the cheese becomes golden, bubbly, and beautifully caramelized. For an extra crispy finish, broil for 1–2 minutes while watching carefully to prevent burning. Remove from the oven and allow the potato stacks to rest for 5–10 minutes so they hold their shape. Carefully loosen the edges with a small knife and lift each golden potato stack out of the muffin tin. Arrange the stacks on a serving platter, allowing the melted cheese and crispy potato edges to shine. Garnish with fresh parsley, thyme, and a light sprinkle of red pepper flakes. Serve hot as a delicious side dish with steak, chicken, or roasted vegetables. Follow for more cheesy recipes and delicious homemade comfort food!
Golden Garlic Parmesan Potato Gratin Stacks Ingredients Russet Potatoes – 2 lbs, peeled Mozzarella Cheese – 1 cup, shredded Parmesan Cheese – 3/4 cup, grated Unsalted Butter – 4 tbsp, melted Heavy Cream – 1/2 cup Garlic – 5 cloves, minced Fresh Parsley – 2 tbsp, chopped Fresh Thyme – 1 tsp Paprika – 1 tsp Garlic Powder – 1 tsp Onion Powder – 1/2 tsp Salt – 1 tsp Black Pepper – 1/2 tsp Olive Oil – 1 tbsp Red Pepper Flakes – 1/4 tsp Recipe Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or individual round baking molds with olive oil. Peel the potatoes and slice them into very thin, even rounds using a sharp knife or mandoline slicer. In a mixing bowl, combine melted butter, heavy cream, minced garlic, garlic powder, onion powder, paprika, salt, and black pepper. Add the sliced potatoes to the seasoned butter mixture and toss thoroughly until every slice is coated. Add half of the Parmesan cheese, half of the mozzarella, fresh thyme, and chopped parsley. Gently mix to distribute the cheese between the potato slices. Arrange the potato slices into individual stacks inside the prepared muffin cups, layering them neatly until each mold is filled. Pour a little of the remaining cream mixture over each stack to keep the potatoes moist and flavorful. Cover the muffin tin loosely with aluminum foil and bake for 35–40 minutes until the potato layers become tender. Remove the foil and sprinkle the remaining mozzarella and Parmesan cheese generously over each potato stack. Return the potatoes to the oven and bake uncovered for another 15–20 minutes until the cheese becomes golden, bubbly, and beautifully caramelized. For an extra crispy finish, broil for 1–2 minutes while watching carefully to prevent burning. Remove from the oven and allow the potato stacks to rest for 5–10 minutes so they hold their shape. Carefully loosen the edges with a small knife and lift each golden potato stack out of the muffin tin. Arrange the stacks on a serving platter, allowing the melted cheese and crispy potato edges to shine. Garnish with fresh parsley, thyme, and a light sprinkle of red pepper flakes. Serve hot as a delicious side dish with steak, chicken, or roasted vegetables. Follow for more cheesy recipes and delicious homemade comfort food!


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