Crispy Cheesy Potatoes Stacks
You can never have too many side dish recipes, so give Crispy Cheesy Potatoes Stacks a try. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 488 calories, 13g of protein, and 31g of fat per serving. This recipe serves 4 and costs $1.24 per serving. Head to the store and pick up asiago cheese, kosher salt, fresh thyme, and a few other things to make it today. 168 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Half Baked Harvest. With a spoonacular score of 60%, this dish is good. Similar recipes include Crispy Potatoes with Cheesy Eggs, Jeff's Cheesy Crispy Vacation Potatoes, and Crispy Eggplant Caprese Stacks.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1/2 cup grated Asiago cheese
1 stick butter, melted
2 tablespoons chopped fresh thyme
4 medium Russet or Idaho potatoes, cut into 1/8-inch-thick slices
kosher salt and pepper
1/4 cup chopped fresh oregano
1/2 cup shredded sharp cheddar
Equipment:
muffin tray
oven
mandoline
bowl
baking sheet
aluminum foil
butter knife
Cooking instruction summary:
InstructionsPreheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.Cut the potatoes using a mandoline.In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt and 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 cook.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. Run a butter knife around the edges of the of each stack to release them. Serve immediately, sprinkled with a little sea salt.
Step by step:
1. Preheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.
2. Cut the potatoes using a mandoline.In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt and pepper.
3. 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 cook.Cover with foil and place on a baking sheet.
4. Transfer to the oven and roast for 30 minutes.
5. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of the of each stack to release them.
6. Serve immediately, sprinkled with a little sea salt.
Nutrition Information:
covered percent of daily need
