Muffin Tin Potato Stacks
Layers of thinly sliced potatoes and gooey, melted cheese baked in a muffin tin with golden, crispy edges.
- 1 lb potatoes Yellow Flesh or Russet
- 1½ tbsp butter
- 1 tbsp olive oil
- ½ tbsp fresh thyme leaves minced, stems removed
- ½ cup Gouda (or other cheese) grated
- salt & pepper to taste
Preheat the oven to 400° then add the butter, olive oil, thyme, salt and pepper to a medium size bowl. Microwave 30 seconds or until the butter is just melted then give it a good stir.
Peel and thinly slice the potatoes then add them to the bowl, gently tossing to coat.
Lightly spray a standard size muffin pan with cooking spray then begin stacking the potatoes into the cups adding a little cheese between the layers finishing the stack with potatoes. Then using your fingers or the back of a teaspoon gently press down on each stack.
Drizzle any remaining butter over top. Add a light sprinkle of salt and fresh cracked black pepper to the top of each stack then bake 30-45 minutes or until the potatoes are tender with golden, crispy brown edges.
Let the potatoes rest 2-3 minutes in the tins then gently remove onto a plate. Enjoy!