Farm Report

Cheesy Grilled Stacked Potatoes w/ Horseradish sauce


  • 4 large red skinned potatoes
  • Olive oil
  • Garlic salt
  • Pepper
  • Sharp cheddar cheese slices
  • Fresh chopped parsley
  • 1 ½ cup sour cream
  • 1 2 T. prepared horseradish


  1. Slice red skinned potatoes in 1/2 inch thick slices. Parboil potatoes slices until half cooked not fork tender. Drain and pat dry. Place on low to medium heat grill. Brush with olive oil on both sides and season with garlic salt and pepper.
  2. Grill until just tender, turn several times to obtain grill marks and crispness. Place cheese and parsley on each slice and stack 3 to 4 slices high.
  3. Remove from heat. Mix horseradish into sour cream. Stir until thoroughly mixed.
  4. Dollop hot potato stacks with horseradish sauce and garnish with parsley. Serving size 1 potato per person

Note: Thin slices of deli roast beef or ham can be added between slices of potatoes.


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