Description
Crispy, cheesy potato stacks baked in a muffin tin, offering a delightful balance of crunch and creaminess.
Ingredients
Scale
- 3 medium russet potatoes, thinly sliced
- 6 tablespoons melted unsalted butter
- 3 teaspoons chopped fresh rosemary (or preferred herbs)
- 2 teaspoons garlic powder
- Salt and pepper (to taste)
- 1 ½ cups freshly shredded Gruyere cheese
Instructions
- Preheat your oven to 375ºF (190ºC) and grease a 12-cup muffin tin with melted butter.
- Peel the potatoes and slice them thinly (about ⅛ inch thick).
- Place sliced potatoes in a bowl, drizzle with melted butter, and add rosemary, garlic powder, salt, and pepper. Toss to coat.
- Layer potato slices in the muffin cups, sprinkling cheese between layers and finishing slightly above the rim.
- Cover with foil and bake for 30-35 minutes, then remove foil, add more cheese, and bake for an additional 13-15 minutes until golden brown.
- Allow to cool slightly, then run a knife around the edges to release and serve warm.
Notes
These stacks can be customized with various cheeses and herbs. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg