Parmesan Potato Stacks
Total Time
1 hour and 15 minutes
Prep Time
30 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 servings
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons olive oil
- 2 tablespoons grated parmesan cheese (plus extra for garnish)
- 1 teaspoon chopped fresh thyme (plus extra for garnish)
- Kosher salt and freshly cracked black pepper
- 8-10 yukon gold potatoes (sliced super thin (about 1/16 inch thick)
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Preparation
Step 1
Preheat your oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray.
Step 2
In a large bowl, whisk together the butter, olive oil, parmesan, chopped thyme, kosher salt and freshly cracked black pepper. Add the potato slices and toss to coat evenly.
Step 3
Layer the potato slices into stacks in the prepared muffin cups, filling each one to the very top. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Remove the muffin tin from the oven and let the Parmesan Potato Stacks rest for 5 minutes. Carefully remove them with a small spoon and sprinkle with thyme leaves and extra Parmesan cheese if desired along with a sprinkle of salt and pepper. Serve immediately.
Step 4
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