If you’re that person who loves the corners and edges of baked dishes (yes, I’m also that person), then you will really love this dish. Aside from being the cutest thing ever, these potato “stacks” are the perfect blend of crispy edges and cheesy, creamy centers.
And they couldn’t be easier!
This is the time to dust off your mandoline, as you’ll want super-thin slices of potato. Then simply whisk up your butter/garlic mixture, add your choice of herbs and stack ‘em up in your muffin tin. A generous sprinkling of grated cheese, a pop in the oven and they’re ready to serve!
I think you’ll agree that these will be a big hit on your holiday table and perfect for a buffet-style service. But they are easy enough to serve on a busy weeknight, too, as they bake mostly unattended.
Herbed Potato Stacks
44 - 6 servings
Prep 15 minutes
Cook 45 minutes
Total 60 minutes
- 1 stick (8 tablespoons) unsalted butter
- 4 tablespoons chopped herbs (a single variety or a combination; thyme and rosemary are shown here)
- 3 cloves garlic, minced
- 3 medium potatoes, scrubbed (do not peel)
- 1 cup grated parmesan, divided
- salt and pepper
- Photos by Sheri Silver
- 1. Preheat oven to 400 degrees.
- 2. Melt the butter and transfer to a large mixing bowl. Add the herbs and garlic, and stir to combine.
- 3. Use a mandoline to thinly slice the potatoes. Add to your bowl along with 3/4 cup parmesan and toss gently but thoroughly till the slices are evenly coated. Season with salt and pepper.
- 4. Fill the cups of a muffin tin with the potatoes till just over the top. Cover with foil and cook for 30 minutes. Uncover, sprinkle with the remaining 1/4 cup parmesan and cook 20 to 30 minutes more, or till golden brown. Remove from oven and use a small knife to loosen the edges. Serve immediately.