Crispy Cheesy Potatoes Stacks

70 mins
Serves 6
https://www.halfbakedharvest.com/crispy-cheesy-potatoes-stacks/

Directions

  1. 1Preheat the oven to 400° F.
  2. 2Preheat the oven to 400° F.
  3. 3Preheat the oven to 400° F.
  4. 4Lightly grease a 12 cup muffin tin.
  5. 5Lightly grease a 12 cup muffin tin.
  6. 6Lightly grease a 12 cup muffin tin.
  7. 7Cut the potatoes using a Mandoline or a very sharp knife into 1/8 inch thin slices.
  8. 8Cut the potatoes using a Mandoline or a very sharp knife into 1/8 inch thin slices.
  9. 9Cut the potatoes using a Mandoline or a very sharp knife into 1/8 inch thin slices.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Add the thinly sliced potatoes to the bowl and toss well to coat them.
  14. 14Add the thinly sliced potatoes to the bowl and toss well to coat them.
  15. 15Add the thinly sliced potatoes to the bowl and toss well to coat them.
  16. 16Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top.
  17. 17Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top.
  18. 18Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top.
  19. 19Cover the muffin tin with foil and place it on a baking sheet.
  20. 20Cover the muffin tin with foil and place it on a baking sheet.
  21. 21Cover the muffin tin with foil and place it on a baking sheet.
  22. 22Transfer to the oven and roast for 30 minutes.
  23. 23Transfer to the oven and roast for 30 minutes.
  24. 24Transfer to the oven and roast for 30 minutes.
  25. 25Remove the foil and continue cooking for another 20-25 minutes or until the potatoes are tender and golden.
  26. 26Remove the foil and continue cooking for another 20-25 minutes or until the potatoes are tender and golden.
  27. 27Remove the foil and continue cooking for another 20-25 minutes or until the potatoes are tender and golden.
  28. 28Run a butter knife around the edges of each stack to release them.
  29. 29Run a butter knife around the edges of each stack to release them.
  30. 30Run a butter knife around the edges of each stack to release them.
  31. 31Serve immediately, sprinkled with a little sea salt.
  32. 32Serve immediately, sprinkled with a little sea salt.
  33. 33Serve immediately, sprinkled with a little sea salt.

Ingredients

  • 4 medium medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
  • 4 medium medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
  • 4 medium medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
  • 1 stick salted butter, melted
  • 1 stick salted butter, melted
  • 1 stick salted butter, melted
  • 0.25 cup chopped fresh oregano
  • 0.25 cup chopped fresh oregano
  • 0.25 cup chopped fresh oregano
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 1 cloves garlic, grated
  • 1 cloves garlic, grated
  • 1 cloves garlic, grated
  • 0.5 cup grated parmesan cheese
  • 0.5 cup grated parmesan cheese
  • 0.5 cup grated parmesan cheese
  • 0.5 cup shredded sharp cheddar or gruyere cheese
  • 0.5 cup shredded sharp cheddar or gruyere cheese
  • 0.5 cup shredded sharp cheddar or gruyere cheese
  • kosher salt and black pepper
  • kosher salt and black pepper
  • 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.