Thanksgiving isn’t complete for many of us without a potato dish, the comforting starchy staple we all adore. These stacks are the perfect handheld potato dish for your holiday grazing table. While garlic and rosemary are a fan-favourite flavour combo, the addition of the balsamic glaze adds a hint of sweetness and tang.
Leftovers? (As if!)
If, by chance, you find yourself with leftovers of these addictive stacks, they’ll make a great addition to eggs for breakfast the next day.
Potato and Yam Stacks
Ingredients
- 1 lb (454 g) russet potatoes, washed
- 1/2 lb (227 g) yams, washed
- 1/4 cup (60 mL) plus 1 Tbsp (15 mL) melted butter or butter substitute
- 1 Tbsp (15 mL) balsamic glaze
- 1 Tbsp (15 mL) fresh rosemary, finely chopped
- 2 cloves garlic, peeled and crushed
- Salt and pepper, to taste
Directions
01
Preheat oven to 400 F (200 C).
02
Carefully, with a mandolin, slice potatoes yam into very thin rounds and place in large mixing bowl. Add 1/4 cup (60 mL) melted butter, balsamic glaze, rosemary, garlic, salt, and pepper. With hands or tongs, toss potatoes and yams to fully coat.
03
With remaining butter, lightly grease a muffin tray. Stack potatoes and yams on top of each other in each of 12 cups of muffin tray until they reach the top; divide any remaining liquid evenly overtop. Cover and bake for 20 minutes, then uncover and bake for an additional 25 minutes, or until nicely browned on top. Let cool for a few minutes before removing from muffin tin.
04
Serve and enjoy.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
