Potato Stacks are thin slices of potatoes, stacked one on top of the other and baked. The combination of herbs, spices or cheese that can be used is versatile. Work with what you have available.
When the pan is removed from the oven, let it rest for at least 20 – 30 minutes before removing it from the pan; don’t worry, the Potato Stacks will still be hot when ready to serve. The rest time is so that they can easily set and remove from the pan.
- 1 standard 12 cup muffin pan, oil brushed
- 1 sheet pan, lined with foil
- Aluminum foil
- 1 cup whole vapor milk
- 2 tbsp unsalted butter, melted
- 1 ½ tbsp roasted garlic
- 1 tbsp fresh thyme extract
- 1 teaspoon fine table salt, divided in half
- ½ teaspoon ground black pepper, divided in half
- 2lb potatoes
- 1 cup grated cheddar cheese
- Fresh thyme leaves
- Preheat the oven to 350 degrees F.
- Place an oily muffin pan on top of the lined baking sheet and set aside.
- Whisk the milk, melted butter, roasted garlic, thyme, ½ teaspoon salt and ¼ teaspoon black pepper and set aside.
- Peel and slice the potatoes as thinly as you can (use a regular slicer or mandoline if you have one). Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Assemble the sliced potatoes evenly into the muffin cups. Using a tablespoon, stir and spoon the milk mixture over the potatoes. Cover pan loosely with foil and transfer to oven. Bake for 35 minutes or until a knife easily inserts into the potatoes.
- Remove the pan from the oven and discard the foil that covered it. Sprinkle cheese evenly over the potatoes and arrange a couple of fresh thyme leaves on top of the cheese.
- Return the pan to the oven and bake 15 minutes or until the cheese is golden and bubbly. Remove pan from oven and let rest for 20 – 30 minutes before releasing the piles from the pan.