Potato Stacks with Garlic and Fresh Thyme

I remember being excited that Easter was going to be celebrated on the latest possible date this year. I was looking forward to green grass, spring flowers, and warm temperatures. The snowstorm we had last night wasn’t exactly what I had envisioned. I don’t think I can handle one more layer of the white stuff. What I can handle are the layers in these muffin-size potato stacks. With Easter right around the corner, I wanted to share this individual side dish that we enjoyed this past Sunday. They are a perfect single portion for each guest’s plate. They would also make a lovely addition to a buffet table.

Thinly sliced Russet potatoes are tossed with a garlic and thyme butter mixture before being stacked and layered into a 12-cup standard muffin tin. You might not think that all those potato slices will fit, but trust me, they will. Since the base of the cup is smaller than the top, start layering with the smaller ends of the potatoes and finish with the larger middle slices. And as you go, press down on the potatoes to ensure a packed stack. Bake until golden brown on the outside and tender on the inside.

Once baked, they can be kept in the oven on a low temperature until the final components of the meal are ready. However, I would recommend lightly tenting the muffin pan with a sheet of aluminum foil to keep the stacks from drying out. According to my husband and children, who went with a few leftovers for lunch on Monday, they reheat well too☺.

Potato Stacks with Garlic and Fresh Thyme

Prep: 15 minsCook: 45 minsTotal: 1 hr Servings: 12 stacks A simple preparation makes an impressive presentation!

Equipment

• 12-cup standard muffin pan
• Mandoline

Ingredients 

• 3 tablespoons unsalted butter, melted
• 2 tablespoons Extra-virgin olive oil
• 1 teaspoon chopped fresh thyme plus whole leaves for garnish
• 1 medium garlic clove, finely grated on a microplane
• 1 ½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup finely grated Parmesan cheese
• 4 large Russet potatoes, about 2 ¾ pounds, peeled and sliced 1/16-inch thick

Instructions 

1. Preheat an oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray; set aside.
2. In a large bowl, whisk together the butter, olive oil, the chopped thyme, garlic, kosher salt, and pepper. Add the potato slices and toss to coat evenly.
3. Working quickly, layer the potato slices into stacks in the prepared muffin cups, filling each one to the top, pressing down on the stacks as you go. Sprinkle the top of each stack with 1 teaspoon of the cheese. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Let the potato stacks rest for 3 to 5 minutes, then carefully remove them with a small offset spatula. Sprinkle with thyme leaves. Enjoy!

Notes

Tips: For best results, buy potatoes of equal size and dimension and slice them just before filling the muffin cups to prevent oxidation. A mandoline makes for quick and precise slicing. To store: Leftovers should be refrigerated in an airtight container for up to 3 days.  

Nutrition

Calories: 111kcal, Carbohydrates: 13g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 328mg, Potassium: 301mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 113IU, Vitamin C: 4mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.