Rosemary Asiago Potato Stacks

By emp1438

Ingredients

• 3 russet potatoes (about 2 1/2 pounds), peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoon extra virgin olive oil
• 3 tablespoons minced shallots
• 2 teaspoons minced garlic
• 2 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup grated Asiago cheese, plus additional to top each stack

Preparation

Step 1

1. Preheat oven to 375 degrees. Using a mandolin, thinly slice potatoes and place in a large bowl.

2. Melt butter in a small skillet over medium heat. Add olive oil to skillet and mix to combine. Add shallots and garlic and saute for 1 minute. Add rosemary, thyme, salt, and pepper and saute for 30 seconds. Remove from heat.

3. Pour butter mixture over potatoes and toss until each slice is coated. Add cheese to potatoes and continue tossing until well combined.

4. Spray a 12-cup muffin tin with cooking spray. Stack potato slices in muffin cups and top with additional cheese. Transfer muffin tin to oven and bake for 30 to 35 minutes until stacks are golden brown. Serve immediately.