Ingredients:
2 lb. peeled russet potatoes, thinly slices
1 1/2 c. Garlic Olive Oil
2 tsp. Rosemary Olive Oil
1 tsp. Hickory Smoked Pepper
1 Tbsp. Saltwest Lemon Dill Infused Sea Salt
1/2 c. Parmesan cheese
1/2 c. shredded Gruyere
4 slices of bacon, fried and crumbled
2 lb. peeled russet potatoes, thinly slices
1 1/2 c. Garlic Olive Oil
2 tsp. Rosemary Olive Oil
1 tsp. Hickory Smoked Pepper
1 Tbsp. Saltwest Lemon Dill Infused Sea Salt
1/2 c. Parmesan cheese
1/2 c. shredded Gruyere
4 slices of bacon, fried and crumbled
Caramelized Onion & Maple Confit
sour cream
parsley (for garnish)
Instructions:
Heat oven to 350F. Grease 12 cup muffin tin with cooking spray. Toss potatoes in Garlic Oil, Rosemary Oil, Hickory Smoked Pepper, Lemon Dill infused sea salt, Garlic infused sea salt and Parmesan. Divide potatoes between muffin tin cups to create 12 stacks. Cover with foil and bake until tender, approx. 30-40 minutes. Uncover muffin tin. Top each stack with Gruyere and bacon. Place in oven until cheese is melted and sides are beginning to turn golden, 15-20 minutes. Garnish with parsley and sour cream or Caramelized Onions.
*Tested in Entertaining Cooking Class
