"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crispy Cheesy Potatoes Stacks Recipe

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This recipe for Crispy Cheesy Potatoes Stacks, by , is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ashley Stark

Category:
Category:

Ingredients:  
Ingredients:  
6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
1 stick (1/2 cup) salted butter, melted
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh thyme
1-2 cloves garlic, grated
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar or gruyere cheese
kosher salt and black pepper

Directions:
Directions:
Preheat the oven 400 F. Lightly grease a 12 cup muffin tin.
Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices.
In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
75 minutes

 

 

 

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