Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, thinly sliced
  • 1 tsp Kosher salt
  • 1/2 cup unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 3/4 cup Parmesan cheese, finely grated
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, chopped
  • 1/2 tsp black pepper, freshly cracked

Instructions:

  1. Slice the potatoes into uniform 1/8 inch rounds using a mandoline or sharp chef's knife.
  2. In a large bowl, whisk together the melted butter, olive oil, minced garlic, thyme, and black pepper.
  3. Fold in the sliced potatoes and the Parmesan cheese, tossing gently until every slice is coated in the glaze.
  4. Grease a muffin tin generously with non-stick spray or butter.
  5. Arrange the potato slices vertically in each cup, overlapping them like a deck of cards.
  6. Press down firmly with your thumb or a small glass to compress the stack, filling each cup to the brim.
  7. Bake at 375°F (190°C) for 40-50 minutes until the edges are mahogany-colored and a wooden skewer slides through the center with zero resistance.
  8. Let the stacks sit in the pan for 5 minutes to allow the cheese to set before removing with a thin knife.