My crispy potato stacks take all the pieces you like about tacky, golden potatoes and switch it right into a excellent facet dish. Skinny slices bake into crisp edges and tender facilities, with melty cheese and dripping with seasoned garlic butter!
How These Stack Up Subsequent To Their Competitors
- Crispier edges, softer facilities: If you happen to observe my lead and get skinny, even slices, they may end up excellent! Crisp on the surface and mushy on the within.
- Higher cheese soften: If you happen to hand-grate your cheese, it is going to foreheadn fantastically and add richer taste. Belief me on this one, it makes a distinction.
- Simple, dependable outcomes: I offer you easy slicing, trimming, and pan tricks to be sure you get even baking and no sticking.
Components Wanted For Potato Stacks
- Cheese: Swap gruyere for mozzarella or cheddar if you need a extra budget-friendly possibility. Hand-grated cheese melts and browns higher than pre-shredded.
- Potatoes: Peel them or depart the skins on. Leaving pores and skin works effectively if the potatoes are evenly formed and match the muffin wells with out trimming.
- Metallic Over Silicone: Use a nonstick or well-greased metallic muffin pan for the most effective crisping. Keep away from silicone pans, which stop browning.
- Stack ’em Excessive! The stacks will sink as they bake. You’ll be able to fill every effectively barely above the rim or construct them taller. Simply enhance bake time for greater stacks.
Tips on how to Make Potato Stacks
These potato stacks come collectively simply should you observe my recipe instructions. If you happen to love simple facet dishes like this, you may additionally take pleasure in my tacky scalloped potatoes or my roasted Parmesan potatoes.
- Prep & Make Garlic Butter: Preheat the oven to 400°F. Spray a muffin pan with nonstick cooking spray, then set it apart. Add the butter, garlic, cream, salt, pepper, and thyme to a small saucepan. Prepare dinner over medium-low warmth till the butter has melted and turn out to be aromatic with the garlic and thyme.
- Coat Potatoes in Buttery Sauce: Add the sliced potatoes to a big bowl, then pour the garlic herb butter over them and toss till evenly coated.
- Stack: Layer the potato slices within the muffin tin wells till they’re about midway crammed. Sprinkle half the cheese evenly over all of the stacks, then layer the potatoes on prime till the wells are crammed, about half an inch above the rim.
- Bake: High the potato stacks with the remaining cheese. Cowl the pan with foil and bake for 25 minutes. Take away the foil and bake for an extra 20-25 minutes, till a pointy knife simply cuts by the potato to the bottoms of every cup. They need to have crispy edges and be golden brown. Let the potatoes sit for five minutes earlier than serving. Garnish with a contemporary thyme sprig.
Alyssa’s Professional Tip
Mandolin: I like to recommend utilizing a mandolin slicer. It makes skinny, even slices (shoot for ⅛–1/16 inch). Minimize bigger slices in order that they sit flat within the muffin pan.
Tacky Potato Stacks
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Tools
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mandolin slicer with 1/16-inch thick attachment
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1 twelve effectively muffin pan ideally nonstick
Components
- 3 kilos sliced russet potatoes peeled and sliced to 1/16-inch thick, about 5 massive potatoes
- 4 cloves minced garlic about 1 heaping tablespoon
- ¼ cup unsalted butter
- 2 tablespoons heavy whipping cream
- 1 teaspoon salt
- ¼ teaspoon floor black pepper
- 5 sprigs contemporary thyme extra for garnish, if desired
- 1 cup shredded gruyere cheese
- ⅔ cup shredded Parmesan cheese
Directions
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Preheat the oven to 400℉. Spray a muffin pan with nonstick cooking spray and put aside.
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Add ¼ cup unsalted butter, 4 cloves minced garlic, 2 tablespoons heavy whipping cream, 1 teaspoon salt, ¼ teaspoon floor black pepper, and 5 sprigs contemporary thyme to a small saucepan. Prepare dinner over medium-low warmth till the butter has melted and turn out to be aromatic with the garlic and thyme, about 3-4 minutes.
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Add 3 kilos sliced russet potatoes to a big bowl and pour the butter combination over them, tossing all the pieces collectively till the potatoes are all evenly coated.
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Layer the potato slices within the wells of the muffin pan till they’re crammed about midway. Sprinkle half of the 1 cup shredded gruyere cheese and ⅔ cup shredded Parmesan cheese evenly over all the stacks, then layer the potatoes on prime till the wells are crammed about half an inch above the rim of the muffin wells.
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High the potato stacks evenly with the remaining gruyere and parmesan cheese.
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Cowl the pan with foil and bake for 25 minutes. Take away the foil and bake for an extra 15-20 minutes, till a paring knife can simply prick the middle of a potato stack all the best way all the way down to the underside of the muffin effectively and the sides are golden brown and crispy.
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Let the potatoes sit for five minutes earlier than inverting onto a wire rack or serving plate. Garnish with contemporary thyme, if desired.
Notes
- Fridge: In an hermetic container for as much as 5 days. Reheat within the oven at 350 till re-crisped and warmed by, about quarter-hour.
- Freezer: Not really helpful.
- Make Forward: You’ll be able to prep this as much as 24 hours forward. Simply be certain the potato slices are totally coated within the herb butter (or already stacked within the muffin pan). If the potatoes aren’t coated or saved in water, they’ll oxidize and switch brown.
Diet
