CRISPY CHEESY POTATO STACKS

Photography by Kelly Moore Clark
Written and Styled by Maré Brennan

These cute little potato stacks are a perfect Thanksgiving addition to your savory side dish selection and are easy and so delicious. The fine slicing is worth the work! Makes 6 servings.

WHAT YOU NEED: 
4-6 medium Russet potatoes, cut into 1/8 inch thick slices
1 stick of salted butter, melted
¼ cup chopped fresh oregano
2 Tbsp chopped fresh thyme
1-2 cloves garlic, grated
½ cup grated parmesan cheese
½ cup shredded sharp cheddar or gruyere cheese
Kosher salt and black pepper

DIRECTIONS: 
1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.
2. Cut the potatoes using a mandoline or very sharp knife into 1/8 inch thin slices.
3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.