Potato Stacks
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 12The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Potato Stacks
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 12The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Using a mandoline, thinly slice the potatoes.
- 2Melt the butter in a pan, add minced garlic, chopped parsley, chopped thyme, salt, and pepper.
- 3Toss the potato slices in the garlic herb butter mixture.
- 4Place small sprigs of fresh thyme in the base of each muffin tin cup.
- 5Layer the potato slices into the muffin tins, sprinkling parmesan cheese between some of the layers.
- 6Cover the muffin tin with foil and bake at 375°F for 25 minutes.
- 7Remove the foil, crank the oven up to 425°F and bake uncovered for another 15 minutes.
Ingredients
- 1/2 cup unsalted butter
- 3 clove garlic
- 3 tbsp fresh parsley
- 2 tsp fresh thyme leaves
- salt (optional)
- pepper (optional)
- 3 lb yellow or yukon gold potato
- fresh thyme (optional)
- 1/2 cup parmesan cheese
- neutral oil (optional)
- flakey salt (optional)
Equipment
mandolinemuffin tinmixing bowlsaucepanfoil
Tips
- These can be made ahead. Hold them at room temperature on a racked baking sheet, then reheat at 350°F for 10-15 minutes.
- Use a cut-resistant glove when using a mandoline to prevent injury.
