Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings
These delicious potato stacks are so good! Oh, man, give this one a try. You are so in for a treat!
1-lb potatoes small Yukons used; narrow russets also work well
1 1/2 tbsp butter
1 tbsp olive oil
1/2 tbsp fresh thyme leaves finely minced, stems removed
1/2 tsp salt
1/4 tsp black pepper
1/2 c Gouda cheese grated
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: In a medium mixing bowl, add the butter, thyme, olive oil, salt, and pepper.
Step 3: Place the bowl inside the microwave and heat for about 30 seconds or until the butter has melted completely.
Step 4: Remove from the microwave and stir until well combined.
Step 5: Wash and slice the potatoes into thin pieces. Place them into the bowl and toss until well coated with the butter mixture.
Step 6: Apply cooking spray in a standard-size muffin pan.
Step 7: Arrange the potatoes into the prepared pan overlapping each other. Make sure to add a cheese layer in between each potato.
Step 8: Lightly press the layered potatoes.
Step 9: Sprinkle salt and pepper on top of each potato stack.
Step 10: Place them inside the preheated oven and bake for about 30 to 45 minutes or until golden brown and crispy.
Step 11: Remove from the oven and let the potatoes sit in the tins for 2 to 3 minutes before moving them on a serving plate.
Step 12: Sprinkle fresh thyme leaves on top.
Step 13: Serve warm and enjoy!
Serving: 1potato stacks | Calories: 102kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7.9g | Cholesterol: 22mg | Sodium: 281mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 106mg
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