Rosemary-Dijon Potato Stacks
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!
- 2 Tablespoons unsalted butter, melted
- 1 cup heavy cream
- 2 Tablespoons 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.
Use a mandoline or a food processor to thinly slice the potatoes quickly.