Each charming little stack of thinly sliced, golden potatoes is both crispy and softly tender, fragrantly riddled with feisty garlic butter and cheesy goodness. More, please.
One potato, two potato, three potato, four.........and some butter, fresh garlic, Parm, Aged Cheddar, and a damn good sprinkle of freshly ground pepper and sea salt flakes. Easy peasy, and kind of tasty, too.
After that it's just a matter of tossing the almost paper-thin potato slices with the cheesy garlic butter and then stack, stacking, the flavour coated slices into a muffin tin.
And into the oven they go, where all the magic ensues. Then boom-shaka-laka....Cheesy Garlic Butter Potato Stacks, ready to be popped out of the muffin tin. And not only that, naughty little stacks that they are, they create their own presentation. Ta Da!
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Adapted from one of my fave food blogs, Half Baked Harvest
for The Last Wonton. Thanks Tieghan!
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CHEESY GARLIC BUTTER POTATO STACKS ~ 6 Servings (maybe)
4 medium Yukon Gold, or other yellow fleshed potato, cut into 1/8 inch thick slices
1/2 cup butter, melted2 plump garlic cloves, minced
1/2 cup grated Parmesan cheese
1/2 cup shredded aged Cheddar, or Gruyere
Sea salt flakes and freshly ground black pepper
Preheat oven to 400F. Lightly butter a 12 cup muffin tin. Cut the potatoes using a very sharp knife or a mandoline, into 1/8 inch thick slices.
In a large bowl stir together melted butter, minced garlic, both cheeses and a pinch of both salt and pepper. Add the potatoes and toss well to coat the slices. 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 baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 25 minutes, or until the potatoes are tender and golden. Run a butter knife around each stack to release them. Stack 'em up and serve immediately sprinkled with a wee bit of sea salt flakes. Ta Da!