Prep Time:15 min Cook Time:30 min
Total Time:45 min Yield: makes 4 muffin cups
1/2 pound russet potatoes, 2-inch in diameter, peeled and thinly sliced
2 tablespoons butter
1/2 teaspoon thyme
salt, to taste
1/8 teaspoon black pepper
2 tablespoons grated Asiago cheese, plus additional to top each stack
Preheat oven to 375 degrees F.
Spray 4 cups of a standard 12-cup muffin tin with cooking spray.
In a small bowl melt butter in micro wave oven. Remove and add thyme, pepper and salt according to taste.
Using a mandolin, thinly slice potatoes and place in a large bowl.
Pour butter mixture over potatoes and toss until each slice is coated. Add cheese to potatoes and continue
tossing until well combined. Stack them in prepared muffin cups up to the top, (they will shrink slightly when baked).
Top with additional cheese. Place in oven and bake for 30 to 35 minutes until they
are golden brown. Serve immediately.
recommendation: Merlot; Cabernet; Beer|