Rosemary-Dijon Stacked Potatoes
Why I Love This Recipe
Individual stacks of thinly sliced potatoes in a creamy sauce, flecked with fresh rosemary, and featuring Maille Dijon Mustard with Horseradish. These potato stacks are easy to make, yet elegant enough for the holidays!
Ingredients You'll Need
2 Tablespoons unsalted butter, melted
1 cup heavy cream
2 Tablespoons Dijon mustard (I used Maille Dijon Mustard with Horseradish)
1 Tablespoon chopped, fresh rosemary, plus more for garnish
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 pounds yukon gold potatoes, thinly sliced (1/8 - 1/16 inch)*
Preheat oven to 400 degrees F.; brush the wells of a 12-cup muffin tin with the melted butter. Whisk together the cream, mustard, rosemary, salt and pepper. Set aside.
Press the potato slices into the buttered wells of the muffin tin. Pour 2 tablespoons of the cream mixture over the tops of each potato stack.
Wrap foil over the top of the muffin tin and bake for 25 minutes. Remove the foil and continue to bake for an additional 20 minutes.
Allow the potatoes to cool for 5 minutes before carefully removing from the muffin tin.
Sprinkle with additional salt and pepper to taste and garnish with additional rosemary, if desired.
*Scrub the potatoes clean--no need to peel. Use a mandoline or a food processor to thinly slice the potatoes quickly.