Description
Elegant stacks of thinly sliced potatoes layered with roasted garlic, herbs, butter, and Parmesan, baked until crisp on the edges and tender in the center.
Ingredients
- 4 medium russet potatoes, peeled and thinly sliced (about 1/16‑inch / 1–2 mm thick)
- ½ cup freshly grated Parmesan cheese, divided
- ¼ cup unsalted butter, melted
- 6 cloves roasted garlic, mashed into a paste
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves, finely chopped
- Salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
- Fresh parsley, chopped (for garnish)
Instructions
- Roast the garlic: Preheat oven to 400 °F (200 °C). Slice off the top of a whole head of garlic, drizzle with a little olive oil, wrap in foil, and roast 30–35 minutes until soft and caramelized. Once cool, squeeze out the cloves and mash into a paste.
- Prepare the herb‑garlic butter: In a bowl, mix melted butter, mashed roasted garlic, chopped rosemary, thyme, salt, and pepper.
- Toss potato slices: Add the thin potato slices to the bowl and stir gently so each slice is coated in the garlic‑butter mixture.
- Stack the potatoes: Grease a muffin tin well (or use silicone liners). In each cup, stack 4–5 potato slices, sprinkling some Parmesan between layers. Press down gently to compact the stack.
- Drizzle & top: Drizzle a little olive oil over each stack and sprinkle with the remaining Parmesan on top.
- Bake: Bake in the preheated oven for 30–35 minutes, or until potato edges are golden and crisp and the centers are tender when pierced with a fork.
- Cool & remove: Let the stacks cool slightly (3–5 minutes) in the tin, then carefully lift them out using a fork or small spatula.
- Garnish & serve: Arrange the stacks on a serving platter, sprinkle with chopped fresh parsley, and serve warm.
Notes
- You can slice the potatoes ahead and keep them in cold water (to prevent browning), but dry them thoroughly before mixing with the butter mixture.
- A mandoline slicer ensures even thickness, but a sharp knife is fine if slices are uniform.
- Use Yukon Gold potatoes if you prefer a creamier texture—russets crisp up slightly more.
- For extra crispiness, finish under the broiler for 2–3 minutes at the end (watch closely to avoid burning).
- To help in removal, grease the muffin tin well or use silicone liners.
- Leftovers can be stored in an airtight container in the fridge for up to 2–3 days. Reheat in a 350 °F (175 °C) oven for 10–15 minutes to restore crispness.
Nutrition
- Serving Size: 1 stack
