Categories: Made
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
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Preheat an oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray; set aside.
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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.
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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!