Ingredients
3 Tablespoons unsalted butter, melted
2 Tablespoons olive oil
1 teaspoon chopped fresh thyme plus whole leaves for garnish
1 medium garlic clove, finely grated on a microplane
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely grated Parmesan cheese
4 large Russet potatoes (about 2 3/4 pounds), peeled and sliced 1/16-inch thick
Directions
- Preheat an oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray; set aside.
- In a large bowl, whisk together the butter, olive oil, the chopped thyme, garlic, kosher salt and pepper. Add the potato slices and toss to coat evenly.
- Working quickly, layer the potato slices into stacks in the prepared muffin cups, filling each one to the top; pressing down on the stacks as you go. Sprinkle the top of each stack with 1 teaspoon of the cheese. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Let the potato stacks rest for 3 to 5 minutes, then carefully remove them with a small offset spatula. Sprinkle with thyme leaves. Enjoy!
Source:https://www.bloglovin.com/blogs/galley-gourmet-4018451/potato-stacks-with-garlic-fresh-thyme-2657801511