This recipe combines the irresistible flavors of garlic and herbs with layers of crispy, cheesy russet potatoes. It’s perfect as a side dish for any occasion, bringing together the rich taste of gruyere and parmesan cheeses with fragrant thyme, rosemary, and oregano.
Each bite is a delightful blend of creamy potatoes and savory goodness, making it a standout addition to your table.
Ingredients:
- 3 large or 4 smaller russet potatoes (make sure they are similar in size)
- 1/2 cup unsalted butter, melted
- 1 1/4 cup shredded gruyere cheese
- 2/3 cup shredded parmesan cheese
- 2 tsp fresh thyme, finely chopped
- 2 tsp fresh rosemary, finely chopped
- 2 tsp fresh oregano, finely chopped
- 5-6 cloves garlic, finely minced
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Instructions:
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Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with butter or cooking spray.
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Prepare Potatoes:
- Using a mandoline slicer, carefully slice the peeled potatoes into 1/8-inch thick slices. Safety first, consider using cut-proof gloves.
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Coat Potatoes with Butter:
- Place the potato slices in a large bowl and toss them evenly with the melted butter.
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Prepare Cheese Mixture:
- In another bowl, mix together the shredded gruyere cheese, shredded parmesan cheese, chopped thyme, rosemary, oregano, minced garlic, salt, and black pepper.
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Assemble Potato Stacks:
- Layer two smaller potato slices in the bottom of each muffin tin cup.
- Top with 1 teaspoon of the cheese mixture.
- Repeat the layering process (potato slices followed by cheese mixture) until you have about 10 layers of potato and 4 layers of cheese in each muffin tin cup.
- Press down gently to compress the potatoes.
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Bake First Stage:
- Cover the muffin tin tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes.
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Add Cheese to Top:
- Remove the muffin tin from the oven.
- Remove the aluminum foil and top each potato stack with about 2 teaspoons of the remaining cheese mixture (adjust to your preference).
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Bake Second Stage:
- Return the muffin tin to the oven, uncovered.
- Bake for another 25 minutes, or until the potato stacks are golden brown and crispy on top.
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Serve:
- Allow the potato stacks to cool in the muffin tin for a few minutes.
- To remove, loosen them with a spoon or knife, then carefully slide a small spatula underneath.
- Serve hot and enjoy!
