Potato Stacks.

RECIPE: 3 large or 4 smaller russet potatoes (make sure they are similar 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 Preheat oven to 400˚F and lightly grease a muffin tin. (A nonstick muffin tin is best!) Using a mandoline, carefully slice the potatoes 1/8” thick. (Our cut proof gloves are linked on our Amazon page. Safety first!!) Add the potato slices to a large bowl and toss to coat evenly with the melted butter. In a separate bowl, mix together both cheeses, the herbs, garlic, salt and pepper. Start by layering 2 smaller potato slices in the bottom of each muffin tin. Top with 1 tsp of the cheese mixture, then repeat until you have 10 layers of potato and 4 layers of cheese. Do not add cheese to the top layer (yet). Press down to compress the potatoes. Repeat with all of the muffin tins. Cover tightly with aluminum foil, then bake for 30 minutes. Remove from oven, remove foil and top each potato stack with ~2 tsp of the cheese mixture (or as much as you’d like! You can’t go wrong here.) Return to oven (uncovered) for another ~25 minutes, until golden brown and crispy. The easiest way to remove them from the pan is to first loosen them with a spoon or knife, then carefully slide a small spatula underneath. Not all of them will come out perfectly clean, but they still taste incredible either way!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400˚F and lightly grease a muffin tin. (A nonstick muffin tin is best!) Using a mandoline, carefully slice the potatoes 1/8” thick. (Our cut proof gloves are linked on our Amazon page. Safety first!!) Add the potato slices to a large bowl and toss to coat evenly with the melted butter. In a separate bowl, mix together both cheeses, the herbs, garlic, salt and pepper. Start by layering 2 smaller potato slices in the bottom of each muffin tin. Top with 1 tsp of the cheese mixture, then repeat until you have 10 layers of potato and 4 layers of cheese. Do not add cheese to the top layer (yet). Press down to compress the potatoes. Repeat with all of the muffin tins. Cover tightly with aluminum foil, then bake for 30 minutes. Remove from oven, remove foil and top each potato stack with ~2 tsp of the cheese mixture (or as much as you’d like! You can’t go wrong here.) Return to oven (uncovered) for another ~25 minutes, until golden brown and crispy. The easiest way to remove them from the pan is to first loosen them with a spoon or knife, then carefully slide a small spatula underneath. Not all of them will come out perfectly clean, but they still taste incredible either way!