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Cheesy Potato Stacks by


6 Yukon Gold potatoes (about 2 lb)
Cooking spray
4 oz Deli white cheddar cheese (1 1/2 cups), shredded
4 tablespoons garlic-herb butter
1 tablespoon canola oil
1/2 teaspoon kosher salt
Nonstick aluminum foil
1/2 cup grated Parmesan cheese


Preheat oven to 350F. Cut potatoes into 1/4-inch rounds. Coat 12-cup muffin pan with spray. Shred cheddar cheese.
Melt butter in large bowl. Pour in oil, cheddar cheese, and salt. Toss potatoes in mixture until coated. Divide potato mixture between muffin pan cups, stacking slices; cover with foil and bake 20 minutes. (Note: Potato slices will shrink during baking. It's okay if slices don't fit inside cups while stacking.)
Uncover and sprinkle Parmesan over cups. Bake 810 more minutes or until potatoes are tender and top is golden. Let stand 5 minutes to cool before removing from muffin pan; serve.

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