Crispy edges and soft, cheesy centers, these stacked potatoes are perfect as a Thanksgiving – or anytime – side or appetizer!
- 1 1/2 cup gruyere cheese, thinly shredded
- 2/3 cup parmesan cheese,thinly shredded
- 1 1/4 teaspoon dried thyme (or 1 Tablespoon fresh)
- 1 1/4 teaspoon coarse sea salt
- 2 garlic cloves, minced
- 5 medium yukon gold potatoes, thinly sliced
- 4 Tablespoons butter, melted
- Pre-heat oven to 400°F.
- In a bowl, mix together gruyere, parmesan, thyme, salt, and garlic. In a second bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
- In a regular sized muffin tin, layer 4 potato slices and top with approximately 1/2 teaspoon of the cheese mixture. Continue this pattern until the potatoes are taller than the tin (they will shrink when they cook). I generally do this about 3-4 times, ending with cheese on top.
- Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 30-35 minutes until golden brown and bubbly. Remove potato stacks muffin tin with a spoon (I “scoop” them out) and serve with additional thyme as desired.
- Use a mandolin to slice the potatoes really thin – I use the 1.5 or 2.5mm setting on my handheld mandoline.
- Category: Side Dish
- Cuisine: American
Keywords: easy, thanksgiving, holiday, christmas, cheesy