Potato Stacks

This is one of those recipes that is so easy to make and is always a crowd pleaser, but somehow, amongst all the potato options it often gets forgotten. I recently pulled this out of the recipe file and it was a hit. Just a few ingredients pulled together, popped into the oven for less than 30 minutes and it’s ready.

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Start with chopping up fresh thyme. Thyme is a great herb to have in the garden (or in a small pot of herbs), as it is used in many vegetable dishes.

Grate fresh parmesan using either a small box grater or a rotary grater. We buy the large brick of fresh parmesan at Costco, cut into smaller pieces and store using our food saver. It can last up to 6 months this way.

Melt the Butter

Keeping it easy, melt the butter (covered!) in the large bowl that the potatoes will be mixed in.

After the butter is melted, add the sliced potatoes and stir well. A mandolin is best to slice the potatoes thinly and evenly. Ours was broken on this day, so we just hand sliced.

While you don’t want the baby Yukon Golds, look for potatoes on the smaller side, so they fit snugly into the muffin tins.

Add the garlic, salt, pepper and thyme. Stir all together.

This is the most time consuming part of the dish but if you have everything set up it will go faster. After spraying the muffin cups, begin to add the potatoes and cheese, alternating layers. Use the smaller potatoes on the bottom and the larger slices on the top. You should end up with at least 6 layers of potatoes, depending how thick the slices are.

All done! One thing I learned is that it’s a good time to wipe the outer edge of the cups with a paper towel before baking (this was quite difficult to clean afterwards!)

Yum! If using the right amount of spray in the cups, these should slide right out using a small spatula or pie server. Top with a bit more cheese and sprinkle with more thyme. This recipe can be easily doubled for a larger crowd. Plan for most of your crowd to eat two stacks each.

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Yield: 12 "stacks"

Author: Jennifer Hipskind

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Potato Stacks

Easy to make and great to serve to a crowd, these Potato Stacks are a delicious option for a side dish.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 4 tablespoons butter, melted
• 1 clove of garlic, minced
• 8-10 Yukon Gold potatoes (on the smaller side), very thinly sliced
• 1 cup Parmesan cheese, finely grated
• 1 tablespoon thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon white pepper

Instructions

1. Preheat oven to 375
2. In a large bowl mix the the melted butter and garlic.
3. Add the potatoes and stir, coating the potatoes well.
4. Add the, thyme, salt and pepper (add more if preferred)
5. Coat 12 cups of a muffin pan with cooking spray.
6. Alternate layers of potato and parmesan cheese in each muffin cup. There should be at least 6-8 layers.
7. Bake 20-25 minutes. Turn the oven to broil to brown the tops of the muffins for about 2 minutes more.
8. Remove from the muffin cups with a small spatula and place on a platter. Sprinkle with additional cheese and thyme if desired. Enjoy!