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Parmesan Potato Stacks

 

Ingredients

  • ½ cup unsalted butter
  • 3 large cloves garlic, pressed or grated
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 10 medium Yukon gold potatoes, cut into 1/8 inch thick slices
  • 2 tablespoons chopped fresh thyme
  • ¾ cup grated parmesan cheese, divided
  • Flaky sea salt and additional freshly cracked black pepper, for topping
  • 2 tablespoon thyme leaves, for garnish

Instructions

    1. Preheat oven to 400° F.
    2. In a large bowl, whisk together the melted butter, pressed garlic cloves, sea salt, and freshly cracked pepper. Add the sliced potatoes to the bow and toss to coat. Add in ½ cup of the grated parmesan and toss again.
    3. Layer the potatoes into a generously greased 12-cup muffin tin making sure to stack them all the way to the top. Pour any leftover butter evenly over the stacks then divide the remaining ¼ cup of parmesan over the tops.
    4. Transfer to the oven and bake for 45-50 minutes. Let rest for 5 minutes before removing so that the butter sauce is absorbed by the potatoes.
    5. Place on a serving platter. Top with a sprinkle of flaky sea salt, crack of fresh pepper, and fresh Thyme to serve.

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