Crispy Cheesy Potatoes Stacks

By MooK

Ingredients

• 4 medium Russet or Idaho potatoes cut into 1/8 inch thick slices
• 1/4 cup chopped fresh oregano
• 2 tablespoons chopped fresh thyme
• 1 stick butter melted
• kosher salt and pepper
• 1/2 cup grated Asiago cheese
• 1/2 cup shredded sharp cheddar

Preparation

Step 1

Preheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.
Cut the potatoes using a mandoline.

In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt and pepper. Add the cheese and toss again. 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.

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 the of each stack to release them. Serve immediately, sprinkled with a little sea salt.

These can be roasted up to 3 days in advanced and warmed in a 350 degree F. oven for 10 minutes or until warm