Potato, Herb and Cheese Stacks

A while back I was lured in by a glossy picture of Parmesan and Herb Potato Stacks in an retailers Instagram post. The recipe seemed straight-forward, the image looked inticing and I’m always seeking a new way to present potatoes at Saturday night dinner.

While the result was good I thought of several ways to improve the recipe. Here’s the result with my update ingredient list and rewritten in my own words. Enjoy.

Potato, Herb and Cheese Stacks
Servings: 8-12
Prep time: 10 minutes
Total time: 45-50 minutes

Ingredients:

  • 5 Yukon Gold potatoes, very thinly sliced (about 1/16 inch)
  • 6 Tbsp. (3/4 stick) unsalted butter
  • 1/2 cup grated Romano cheese
  • 2 garlic cloves, pressed or finely minced
  • 1 Tbsp. finely chopped fresh thyme
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground pepper
  • 12 fresh sage leaves for garnish (optional)
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat an oven to 375°F. Coat a 12 cup muffin tin with vegetable oil spray.
  2. Place the sliced potatoes win a colander set over a bowl and set aside while you melt the butter. Transfer the butter to a large bowl and allow the butter to cool for at least 5 minutes.
  3. Add the Romano cheese, garlic, thyme and cream to the cooled butter and whisk together until combined.. Season with salt and pepper. Add the potato slices and gently toss to coat evenly.
  4. Divide the potato slices among the prepared muffin cups, stacking them in layers.
  5. If using them, arrange a sage leaf on top of each stack.
  6. Bake for 15 minutes then sprinkle the Parmesan cheese over the potato stacks. Bake for another 10 minutes. The potatoes should be tender with crispy edges and the Parmesan should be fully melted. If not cook for another minute or two.
  7. Let cool slightly, then carefully remove the stacks from the pan and serve warm.

Notes:
Don’t be tempted by the cheese in a plastic jar which is found in the pasta aisle of your local megamart. You should find a wedge of Romano, and another of Parmesan, in the “fancy” cheese case near the deli counter. Yes, you’ll pay more than you will for that plastic jar however the flavor will far exceed the price difference.

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