The Method: Slice, Stack, Bake, Devour
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with butter or non-stick spray. (Don’t skimp—these need to release easily.)
Step 2: Slice the Potatoes
Peel the potatoes and slice them very thinly, about ⅛-inch thick. A mandoline makes this quick and ensures even slices. Uniform thickness is key for even cooking.
Step 3: Season the Potatoes
In a large bowl, toss the potato slices with:
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Melted butter
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Salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper)
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Fresh thyme (save a little for garnish)
Toss until every slice is coated.
Step 4: Layer in Muffin Tin
Stack the potato slices in each muffin cup, arranging them in a fan or spiral pattern. Fill to just below the top of each cup—they’ll shrink slightly as they bake.
As you layer, sprinkle Parmesan cheese between slices and on top. If using Gruyère or cheddar, add that too.
Step 5: Bake
Bake for 35-40 minutes, until potatoes are tender when pierced with a knife and the edges are golden and crispy.
Step 6: Rest
Let the potato stacks cool in the pan for 5-10 minutes. This is crucial—they need time to set so they don’t fall apart when you remove them.
Step 7: Remove and Serve
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