Crispy Cheesy Potatoes Stacks
Directions
- 1Preheat the oven to 400° F.
- 2Lightly grease a 12 cup muffin tin.
- 3Cut the potatoes using a Mandoline or a very sharp knife into 1/8 inch thin slices.
- 4In a large bowl, stir together the melted butter, chopped fresh oregano, chopped fresh thyme, grated garlic, both cheeses, and a large pinch of both salt and pepper.
- 5Add the thinly sliced potatoes to the bowl and toss well to coat them.
- 6Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top.
- 7Cover the muffin tin with foil and place it on a baking sheet.
- 8Transfer to the oven and roast for 30 minutes.
- 9Remove the foil and continue cooking for another 20-25 minutes or until the potatoes are tender and golden.
- 10Run a butter knife around the edges of each stack to release them.
- 11Serve immediately, sprinkled with a little sea salt.
Ingredients
- 4 medium medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
- 1 stick salted butter, melted
- 0.25 cup chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1 cloves garlic, grated
- 0.5 cup grated parmesan cheese
- 0.5 cup shredded sharp cheddar or gruyere cheese
- kosher salt and black pepper
Equipment
Mandolinesharp knifelarge bowl12 cup muffin tinbaking sheetfoilbutter knife
Tips
- Thinly slice each potato into almost paper-thin slices; the thinner, the better, for crispy edges.
- Ensure each potato slice is well coated with the herb butter mix for best flavor.
- Fill each muffin mold to the very top with potato layers, as the stacks will shrink down as they bake.
- This recipe is best served fresh, but you can prep everything ahead of time and bake when ready to serve.
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