Crispy Potato Stacks with Magic Butter Sauce
Crispy Potato Stacks with Magic Butter Sauce are a show-stopper of a side dish with irresistible layers of golden, thinly sliced potatoes with a luscious, herb-infused butter sauce.
Servings: 4 Servings
Calories: 491kcal
Ingredients
- 4 medium Russet potatoes
- 1/2 cup butter melted
- 1 cloves garlic minced
- 1/2 cup Parmesan cheese finely grated
- 1/2 cup Cheddar or Gruyere cheese finely grated
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- Using a mandolin or a very sharp knife, cut the potatoes into 1/8” slices.
- In a large bowl, stir together the butter, garlic, cheeses, rosemary, thyme, salt and pepper. Add in the potatoes and toss well to coat.
- Layer the potato slices in each well of the muffin tin all the way to the top.
- Place the muffin tin on a baking sheet and cover with tinfoil.
- Bake for 30 minutes. Remove the foil and continue cooking for another 20-25 minutes. The potatoes should be tender and golden.
- Slide a paring knife around the outside of each stack to release it then use the knife to lift the stack out.
- Garnish with flake salt and some fresh thyme. Serve immediately.
Video
Notes
- Consistently thin slices cook evenly and stack neatly, creating that signature layered look.
- Stack the potato slices up above the top of the cupcake tin. The stacks will shrink a little as they cook, so you want to make sure the stack them high.
- Make sure each layer gets coated with the magic butter sauce for maximum flavor and a melt-in-your-mouth texture.
Nutrition
Calories: 491kcal | Carbohydrates: 40g | Protein: 14g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 802mg | Potassium: 929mg | Fiber: 3g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 13mg | Calcium: 354mg | Iron: 2mg