A few notes: Asiago cheese is a hard cheese similar to Parmesan or Romano but has a unique taste that is fantastic in this recipe. It is available in most supermarkets. Also optional – sea salt is sprinkled on top after these come out of the oven. If sea salt is not available, coarse kosher salt is fine or the salt can even be omitted.
Prep:15 minsCook:45 minsTotal:1 hour
2 large long Russet potatoes, about 1 ½ pounds
1 pound yellow potatoes, such as Yukon Gold. (Try to find smaller sized potatoes that when sliced will fit a muffin tin)
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon thyme chopped, (regular thyme if lemon thyme is not available), plus more to sprinkle on tops
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup freshly grated Asiago cheese, plus more for tops, see note
Grey sea salt to top finished stackers (optional)
Preheat oven to 375 degrees.
Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted. Stir in grated cheese.
Dry each potato as you remove from water. Discard water. Using a mandolin, slice potato slices horizontally as thin as possible and place in a large bowl. When you are about half sliced, pour about half the butter mixture over top. Slice the rest and add to the bowl and top with remaining butter mixture.
With your hands gently work the potatoes and butter mixture to coat.
Spray a 12 cup standard muffin pan with non-stick cooking spray.
Layer slices of potatoes in each cup dividing equally. Discard any liquid left in the bowl. Sprinkle a little additional cheese over each stack and bake for 40-50 minutes or until browned and crispy and cooked through.
Allow to sit for five minutes to set up, then serve, removing each portion from the muffin pan with a soup spoon.
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