Imported from Instagram

Potato Stacks with Garlic Herb Butter

Name: Potato Stacks with Garlic Herb Butter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 12 servings
Cuisine: French
Ingredients: 3 lb Potatoes (Cut into very thin slices with a mandoline; discard the small end rather than trying to slice it with the mandoline.); 0.5 cup Melted butter; 3 cloves Garlic (Minced or crushed; estimated amount because the video does not specify it.); 2 tbsp Parsley (Chopped; estimated amount because the video does not specify it.); 1 tbsp Fresh thyme (Leaves; estimated amount for the herb butter.); Salt (To taste.); Black pepper (To taste.); 0.5 cup Grated Parmesan cheese (For sprinkling between the layers; estimated amount because the video does not specify it.); 12 Small fresh thyme sprigs (One sprig for each cup of the muffin tin.)

Recipe by sonia wong @saltnpepperhere · Instagram

Imported by Bryan Lagos on SeeMeCook

Individual potato stacks inspired by mini pommes Anna, baked in a muffin tin. The slices are tossed with garlic, parsley, and thyme butter, finished with Parmesan, and tender and creamy inside with crispy edges.

12 servings65 minFrench

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Ingredients

3 lb Potatoes (Cut into very thin slices with a mandoline; discard the small end rather than trying to slice it with the mandoline.)
0.5 cup Melted butter
3 cloves Garlic (Minced or crushed; estimated amount because the video does not specify it.)
2 tbsp Parsley (Chopped; estimated amount because the video does not specify it.)
1 tbsp Fresh thyme (Leaves; estimated amount for the herb butter.)
Salt (To taste.)
Black pepper (To taste.)
0.5 cup Grated Parmesan cheese (For sprinkling between the layers; estimated amount because the video does not specify it.)
12 Small fresh thyme sprigs (One sprig for each cup of the muffin tin.)

Steps

1
Prepare a 12-cup muffin tin and have aluminum foil ready to cover it. Use a mandoline carefully; do not try to slice the small remaining end of the potato once you can no longer hold it safely.
2
Slice the potatoes, approximately 1.36 kg in total, into very thin slices of varying sizes. Keep the slices organized so you can place the smallest ones on the bottom and the largest ones on top.
3
Melt the butter and mix it with the garlic, parsley, thyme, salt, and pepper. Let the mixture cool before adding it to the potatoes.
4
Pour the cooled garlic herb butter over the potato slices and toss until they are well coated.
5
Place a small sprig of thyme in each cup of the muffin tin.
6
Build the stacks by arranging the potato slices from smallest to largest. Sprinkle a little grated Parmesan between the layers.
7
Fill each cup to the top, as the stacks will sink slightly during cooking.
8
Cover the tin tightly with aluminum foil.
9
Bake the covered tin at 375 °F (190 °C) for 25 minutes, or until the potatoes are tender.
10
Remove the aluminum foil, increase the oven temperature to 425 °F (220 °C), and bake for 15 more minutes, or until the edges are crisp and the center is creamy.

Notes

The recipe mentions that there are tips for preparing them in advance, but those tips do not appear in the provided material. The amounts of butter, garlic, herbs, and Parmesan are estimates, as the transcript only specifies the amount of potatoes: 3 lb.