Crispy Potato and Parmesan Stacks | Hungry AF

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Preheat oven to 350°F.

Prepare muffin pan: cut parchment paper rounds that will line the bottoms of a 12-cup muffin pan.

In a small saucepan, melt butter on medium heat.

Brush the muffin pan with melted butter.

Line the muffin cups with parchment paper rounds and place a small thyme sprig in the center of each round.

Add about 1/2 tablespoon of melted butter to each cup.

Chop some thyme leaves, and add them along with the smashed garlic to the remaining melted butter. Stir on low heat until fragrant.

Use a mandoline to carefully slice potatoes crosswise into thin rounds.

Place the potato slices in a bowl, pour the butter mixture over top, and toss to coat well.

Divide the potatoes in each muffin cup, layering the rounds in a circular pattern, sprinkling a little parmesan in between each layer.

Press down gently, and drizzle the remaining butter over top.

Cover with foil and bake for 30 minutes, or until you can pierce them easily with a knife.

Using a butter knife, carefully lift each potato stack and place upside down on a parchment-lined baking sheet, so that the thyme sprig is on top now.

Drizzle tops with any remaining butter.

Place back into the oven, uncovered, increase heat to 425°F and bake until the edges are golden and crispy, about 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens