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1.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
asiago
cheddar cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
asiago
vegan
(?)
Not vegan due to:
butter
asiago
cheddar cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
asiago
cheddar cheese
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.3% of RDA
• Calories: 25.8% of RDA
• Carbs: 6.2% of RDA
• Fat (total lipid): 42.5% of RDA
• Fiber: 5.7% of RDA
• Fructose: 0.5% of RDA
• Protein: 22.9% of RDA
• Sodium: 21.9% of RDA
• Sugar: 1.7% of RDA
• Vitamin A (IU): 33.7% of RDA
• Vitamin B6: 18.8% of RDA
• Vitamin C: 8.7% of RDA
• Iron: 11.3% of RDA
• Magnesium: 10.7% of RDA
• Manganese: 6.8% of RDA
• Niacin: 49.8% of RDA
• Potassium: 12.5% of RDA
• Zinc: 6.5% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
whole
can use Idaho potato, cut into 1/8 inch thick sliced.
 
1/4
cups
chopped.
 
2
tbsp
fresh, chopped.
 
1/2
cups
1 whole stick, melted.
 
1/2
cups
grated.
 
1/2
cups
sharp, grated.
 
 
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PREPARATION
1.
Preheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.
2.
Cut the potatoes using a mandoline.
3.
In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt and pepper. Add the grated cheese and toss again.
4.
Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
5.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes.
6.
Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
7.
Run a butter knife around the edges of the of each stack to release them. Serve immediately, sprinkled with a little sea salt.
NOTES, TIPS, TRICKS, HINTS, ETC:
These can be roasted up to 3 days in advanced and warmed in a 350 degree F. oven for 10 minutes or until warm.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 516
Protein 25.8 g
Carbohydrates 16.9 g
Iron 2.14 mg
Fiber 1.60 g
Calcium 63.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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