Smoked Gouda Potato Stacks

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Lemon, zest
  • 2 tbsp Onions
  • 2 Russet potatoes, large
  • 1/2 tbsp Thyme, fresh

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper, freshly-cracked
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray
  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 tbsp Butter
  • 1/4 cup Gouda cheese, grated smoked

Found on agoudalife.com

Ingredients

• 2 - large Russet potatoes (long narrow potatoes work best) - about 1 pound
• 2 tablespoons of onions, minced
• 1 1/2 tablespoons of butter
• 1 tablespoon of olive oil
• 1/2 tablespoon of fresh thyme, finely minced
• 1 teaspoon of salt
• 1/4 teaspoon of freshly cracked black pepper
• 1/4 cup of grated Smoked Gouda cheese
• 1 tablespoon of lemon juice
• 1 teaspoon of lemon zest
• Cooking spray

Directions

• Preheat the oven to 400°. In a medium size bowl, microwave the butter, olive oil, thyme, lemon juice and zest, onions, salt and pepper until the butter is melted. Blend in the grated cheese. Peel the potatoes then slice as thin as possible. Add the potatoes to the bowl with the butter mixture. Spray each cup with cooking spray then begin stacking the potatoes into the muffin cups making sure theres Smoked Gouda in each layer, then gently pressing with your fingers. Add another sprinkle of salt and some fresh cracked black pepper and discard the remaining butter in the bowl. Bake 30-45 minutes or until the potatoes are tender inside with golden, crispy brown edges. Let them rest 5 minutes in the tins then gently remove them onto a plate.