Cheesy Potato Stacks
Ingredients:
- 4 large potatoes (Yukon Gold or Russet work well)
- 3 tbsp melted butter
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tsp dried thyme (or fresh, finely chopped)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or a bit of melted butter.
- Prepare the potatoes: Peel the potatoes and slice them very thinly using a mandoline or a sharp knife. The slices should be about 1/8 inch thick.
- Mix the butter and seasonings: In a large bowl, mix the melted butter, minced garlic, thyme, salt, and pepper. Add the potato slices to the bowl and toss to coat the slices evenly with the butter mixture.
- Assemble the stacks: Start stacking the potato slices into each muffin tin cup, layering them evenly. Every few layers, sprinkle a bit of Parmesan and cheddar cheese. Continue layering until you reach the top of the muffin tin.
- Bake: Place the muffin tin in the preheated oven and bake for about 50-60 minutes, or until the potatoes are golden and crispy on the edges and cooked through in the center.
- Serve: Once done, remove the muffin tin from the oven and let it cool for a few minutes. Carefully remove the potato stacks from the tin using a spoon or spatula. Garnish with freshly chopped parsley and serve warm.
Notes:
- Variations: You can add a bit of cream or milk between the layers for a richer texture.
- Cheese options: Feel free to experiment with different cheeses, like Gruyere or Gouda, for varied flavors.
These potato stacks make for a perfect side dish for any meal or a fun, elegant appetizer. Enjoy!