Crispy Cheesy Potatoes Stacks

1h 10m
Serves 6
https://www.halfbakedharvest.com/crispy-cheesy-potatoes-stacks/

Directions

  1. 1Preheat the oven to 400° F.
  2. 2Lightly grease a 12 cup muffin tin.
  3. 3Cut the potatoes using a Mandoline or a very sharp knife into 1/8 inch thin slices.
  4. 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.
  5. 5Add the thinly sliced potatoes to the bowl and toss well to coat them.
  6. 6Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top.
  7. 7Cover the muffin tin with foil and place it on a baking sheet.
  8. 8Transfer to the oven and roast for 30 minutes.
  9. 9Remove the foil and continue cooking for another 20-25 minutes or until the potatoes are tender and golden.
  10. 10Run a butter knife around the edges of each stack to release them.
  11. 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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