Directions
- 1Slice 3 pounds of potatoes using a mandolin.
- 2Toss the potato slices in a mixture of melted butter, garlic, parsley, thyme, salt, and pepper.
- 3Place a small sprig of thyme in each cup of a muffin tin.
- 4Stack potato slices from smallest to largest in each muffin cup, sprinkling grated parmesan in between layers.
- 5Wrap the muffin tin tightly in foil.
- 6Bake in a 375°F oven for 25 minutes or until the potatoes are tender.
- 7Crank the oven up to 425°F.
- 8Finish them uncovered for another 15 minutes or until crispy on the edges and creamy in the center.
Ingredients
- 3 lbs potatoes Yukon gold, yellow or red skin potato
- melted butter
- garlic
- parsley
- thyme
- salt
- pepper
- 1 small sprig of thyme
- grated parm
Equipment
mandolinmuffin tinfoiloven
Tips
- Be careful when using a mandolin.
- Stack potato slices from smallest to largest.
- Stack potatoes all the way to the top of the muffin tin as they will sink during cooking.
- Check for make-in-advance tips.
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