Recipe Index

Ingredients

• 4 Pounds Yukon Gold Potatoes (washed, dried, and sliced thin)
• ¼ Cup Olive Oil
• ½ Cup Butter (melted)
• 4 Cloves Garlic (mashed)
• 2 Tablespoons Fresh Thyme (stems removed and finely chopped)
• 2 Tablespoons Fresh Rosemary (stems removed and finely chopped)
• 3 Tablespoons Dried Parsley
• 1 Teaspoon Kosher Salt
• 1 ½ Cups Parmigiano Reggiano Cheese (freshly grated (plus more for garnish on top))
• ½ Teaspoon Ground Black Pepper
• ¼ Cup Chives (finely chopped)

Method

1. Heat the oven to 400°F and slice the potatoes about 1/16 inch thick, then put the slices in a large bowl.
2. Stir the olive oil, melted butter, garlic, thyme, rosemary, parsley, kosher salt and Parmigiano Reggiano together in a separate bowl.
3. Pour the herb butter over the potato slices and toss until every slice is coated.
4. Layer the slices into the cups of a muffin tin, filling each a little past the top, and sprinkle the tops with black pepper.
5. Cover the tin with foil and bake for 25 minutes, then uncover and bake for another 25 minutes, until the potatoes are fork-tender with golden, crisp tops.
6. Broil for about 2 minutes for crisper edges if liked, then lift each stack out, scatter extra cheese and the chives over them, and serve at once.

Prep: 20 min · Cook: 50 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data