Rosemary-Dijon Stacked Potatoes
The Dutch Baker's Daughter
The Dutch Baker's Daughter
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  • 2 Tablespoons unsalted butter, melted
  • 1 cup heavy cream
  • 2 Tablespoons Dijon mustard (I used 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)*
  • 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.



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