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RECIPES

Rosemary-Romano Potato Stacks

Wisconsin Cheese Rosemary-Romano Potato Stacks Recipe

Active Time

20 Minutes

Servings

6

Ingredients

5 medium russet potatoes (each 2-inches diameter), cut into 1/8-inch slices
6 tablespoons butter, cubed and melted
2 teaspoons minced fresh rosemary
Salt and pepper
3 ounces Door Artisan Romano cheese, grated (1 cup)

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Romano can be used in this recipe.

Instructions

Heat oven to 400°F.
Combine the potatoes, butter and rosemary in a large bowl. Season with salt and pepper. Sprinkle with romano; toss to coat.
Evenly stack potatoes in six lightly greased muffin cups. (The stacks will be taller than the muffin cups.)
Cover pan with aluminum foil. Bake for 35 minutes. Uncover; bake for 20-25 minutes longer or until potatoes are golden and crispy around edges. Run a knife around edges to loosen potato stacks.

Cheesemonger Tip

Romano cheese adds a pleasant, tangy flavor to dishes; it's similar in texture to parmesan but has a sharper, more assertive taste.

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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.