Crispy Cheesy Potato Stacks (Print Version)
# Ingredients:
01 -
5 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
02 -
1 stick salted butter, melted
03 -
¼ cup chopped fresh oregano
04 -
2 tbsp chopped fresh thyme
05 -
1 ½ cloves garlic, grated
06 -
½ cup grated parmesan cheese
07 -
½ cup shredded sharp cheddar or gruyere cheese
08 -
Kosher salt and black pepper
# Instructions:
01 -
Preheat the oven to 400° F. Lightly grease a 12 cup muffin tin.
02 -
Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices.
03 -
In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat.
04 -
Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
05 -
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
06 -
Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.