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cheesy potato & herb stacks

cheesy potato & herb stacks

Adapted from Half Baked Harvest

Tender and flavorful on the inside, crispy and delicious on the edges.   Serve as a side with roasted beef, poultry or fish.  Or as an appetizer with sour cream. 

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 to 6 servings
Author Rosemary Stelmach

Ingredients

  • 4 medium Russet or Idaho potatoes, cut into 1/8" slices (about 24 ounces)
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh thyme leaves
  • 1/2 cup salted butter, melted (1 stick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Asiago cheese, grated (about 1.5 ounces)
  • 1/2 cup sharp cheddar cheese, grated (about 1.5 ounces)

Instructions

  1. Preheat oven to 400°F.  Lightly grease a 12-cup muffin tin.

  2. Using a mandoline, cut the potatoes into 1/8" slices.

  3. In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt & pepper.  Add the cheese and toss again.  Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top.  The potatoes will shrink down as they bake.

  4. Cover with foil and place on a baking sheet.  Transfer to the oven and roast for 30 minutes.  Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. 

  5. Run a butter knife around the edges of the of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Recipe Notes

These can be roasted up to 3 days in advance, then warmed in a 350° F oven for 10 minutes or until warm.