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!
