Herb and Garlic Potato Stacks (Video

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic
  • 1 tbsp Rosemary, Fresh
  • 1 tbsp Thyme, fresh leaves
  • 4 White or yukon gold potatoes, small

• Baking & Spices

  • 3/4 tsp Kosher salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/4 cup Parmesan cheese

Found on sweetpeasandsaffron.com

Ingredients

• ¼ cup unsalted butter, melted
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 3 cloves garlic, minced
• ¾ teaspoon kosher salt
• 4 small white or Yukon gold potatoes
• ¼ cup shredded Parmesan cheese

Directions

• Pre heat oven to 375°F.
• Melt butter in a glass measuring dish. Stir in the rosemary, thyme, garlic and salt.
• Slice potatoes to a 2mm thickness using a mandolin.
• Brush the bottom of a standard-sized muffin tin with the butter mixture.
• Layer 2-3 potato slices, then brush again with butter.
• Repeat until the muffin tins are filled to the top. Brush the tops with the butter mixture and sprinkle with cheese.
• Bake for 45 minutes, or until tops are golden brown.

Nutrition