Parmesan Potato Stacks

 

Ingredients

• ½ cup unsalted butter
• 3 large cloves garlic, pressed or grated
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper
• 10 medium Yukon gold potatoes, cut into 1/8 inch thick slices
• 2 tablespoons chopped fresh thyme
• ¾ cup grated parmesan cheese, divided
• Flaky sea salt and additional freshly cracked black pepper, for topping
• 2 tablespoon thyme leaves, for garnish

Instructions

1. Preheat oven to 400° F.
2. In a large bowl, whisk together the melted butter, pressed garlic cloves, sea salt, and freshly cracked pepper. Add the sliced potatoes to the bow and toss to coat. Add in ½ cup of the grated parmesan and toss again.
3. Layer the potatoes into a generously greased 12-cup muffin tin making sure to stack them all the way to the top. Pour any leftover butter evenly over the stacks then divide the remaining ¼ cup of parmesan over the tops.
4. Transfer to the oven and bake for 45-50 minutes. Let rest for 5 minutes before removing so that the butter sauce is absorbed by the potatoes.
5. Place on a serving platter. Top with a sprinkle of flaky sea salt, crack of fresh pepper, and fresh Thyme to serve.