Ingredients
Scale
2 1/2 pounds russet or Yukon Gold potatoes, very thinly sliced
1/3 cup melted butter (or half butter + half olive oil)
3/4 cup grated Parmesan cheese
1 1/2 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Fresh or dried thyme, optional for garnish
Non-stick spray or oil, for muffin tin
Instructions
- Preheat Oven: Preheat oven to 190°C. Grease a 12-cup muffin tin.
- Season Potatoes: In a large bowl, toss sliced potatoes with melted butter (and/or olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.
- Assemble Stacks: Layer potato slices into each muffin cup, stacking to the top (they will shrink slightly during baking).
- Bake: Bake 45–55 minutes, until edges are golden brown and centers are tender.
- Serve: Let rest 5 minutes, then carefully remove from muffin tins. Garnish with extra Parmesan, herbs, or salt if desired.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Appetizers