Description
An elegant holiday appetizer featuring thinly sliced potatoes layered with parmesan, topped with melted brie and tart cranberry sauce.
Ingredients
2 lbs Yukon Gold Potatoes, peeled and thinly sliced
3 tbsp Unsalted Butter, melted
2 tbsp Olive Oil
1/2 cup Grated Parmesan Cheese
1 tsp Garlic Powder
1 tsp Dried Thyme
4 oz Brie Cheese, cut into 12 small pieces
1/4 cup Whole Berry Cranberry Sauce
1/2 tsp Salt
1/4 tsp Black Pepper
Instructions
Step 1: Preheat your oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin.
Step 2: Use a mandoline to slice the potatoes into very thin rounds (1/16th inch).
Step 3: In a large bowl, toss the potato slices with melted butter, olive oil, parmesan, garlic powder, thyme, salt, and pepper until coated.
Step 4: Stack the slices into the muffin cups, filling them slightly above the top of the tin.
Step 5: Bake for 45-50 minutes until the edges are golden brown and crispy.
Step 6: Place a piece of brie on each stack and return to the oven for 2-3 minutes until melted.
Step 7: Remove from the oven and top each stack with a dollop of cranberry sauce before serving.
Notes
Ensure potatoes are sliced uniformly for even cooking. Yukon Golds are the best for a buttery texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stacks
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
