In the realm of culinary creativity, the fusion of taste and health often leads to delightful surprises. One such innovation is the gluten-free cheesy potato stack, perfectly aligned with the Whole Health Flexi-Plan. This dish not only tantalizes the taste buds but also brings a host of health benefits, making it a must-try for health enthusiasts and food lovers alike.
Sweet potatoes, the primary ingredient in this dish, are more than just a tasty substitute for regular potatoes. They are a powerhouse of nutrients. [1]
Basil and rosemary, used for seasoning, not only enhance flavor but also offer health benefits.
Nutritional yeast, a substitute for cheese, is a boon for those on a dairy-free diet.
Using gluten-free butter ensures that this dish is safe for those with gluten sensitivities or celiac disease.
Aged cheddar, especially lactose-free, makes this recipe accessible to those with lactose intolerance.
The nutritional profile of these potato stacks is impressive. They are:
This gluten-free cheesy potato stack recipe caters to a broad spectrum of dietary plans:
The gluten-free cheesy potato stacks are not just a treat for the palate but also a boon for health. They exemplify how dietary restrictions don't have to limit culinary exploration but can instead open new avenues of taste and health.
Indulge in these scrumptious Gluten-Free Crispy Cheesy Potato Stacks, perfectly aligned with the Whole Health Flexi-Plan. Each stack is a delightful blend of wholesome potatoes, rich cheeses, and aromatic herbs, all layered together to create a deliciously crispy and savory experience. This recipe is an ideal choice for those seeking a gluten-free diet without compromising on taste.
Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin.
Using a Mandoline, slice the sweet potatoes into 1/8 inch thin slices.
In a large bowl, combine melted butter, basil, rosemary, garlic, cheddar, nutritional yeast, and a generous pinch of salt and pepper.
Add the sweet potato slices to the bowl and toss well to coat.
Layer the sweet potato slices evenly in the muffin tin, stacking them to the top.
Cover with foil and place on a baking sheet. Bake for 35 minutes.
Remove the foil and continue baking for another 20-25 minutes or until the stacks are tender and crisped at the edges.
Gently run a knife around the edges of each stack to release them. Serve warm, garnished with a pinch of sea salt.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
