Crispy Parmesan Potato Stacks

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  • 2 potatoes
  • 6 slices prosciutto
  • 100 grams shredded cheese
  • Rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon parmesan cheese
  • 1 tablespoon grain mustard
  • 1 clove garlic
  • 1/2 teaspoon salt
  • Pepper


    Slice potatoes thinly to 2mm thickness.

    Combine the potatoes, olive oil, parmesan cheese, grain mustard, garlic, salt and pepper in a bowl and mix well with a spoon.

    Pour some olive oil into muffin tins.
    Place 2-3 potato slices in each muffin holder.
    Then layer on the shredded cheese and prosciutto.
    Repeat layering potatoes, cheese and prosciutto until ingredients are used up.

    Top with rosemary and bake for 50 minutes at 190 degrees C.

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    1. J

      Looks like a great recipe!! Cant wait to try it!!

    2. V

      You are a culinary genius! We loved the recipe.

    3. J

      This stuff is seriously amazing!

    4. P

      Oh my goodness this is the most amazing recipe ever!

    5. K

      Great option to make and take to lunch.

    6. C

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    7. S

      This is a great recipe. I just made it and will make it again soon.

    8. k

      This recipe is delicious! 5th recipe I've tried.

    9. B

      I've made this several times┬ůso good! it turned out delicous. Thanks for this recipe!!!!

    10. E

      This website has been my go-to for weekly meal planning the past couple of years

    11. j

      What a beautiful recipe you put together for us.

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