Let the potato stacks rest for 3 to 5 minutes, then carefully remove them with a small offset spatula. You can make cheesy potatoes a number of ways by changing how you make them or what you use to make them. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Whether you call them funeral potatoes or party potatoes, one thing is clear: everyone goes back for seconds when this dish shows up at the party. Sprinkle the remaining cheese on the top of each stack, and season with salt, pepper, and reserved thyme. Layer the two potato slices into each of the prepared muffin cups, add a few shreds of cheese and layer the tops with the remaining potatoes, filling each cup. Add the potato slices and toss to coat evenly. In a large bowl, whisk together the butter, olive oil, chopped thyme, kosher salt, and pepper. Preheat an oven to 375☏ Spray 12 standard muffin cups with nonstick cooking spray. 7-8 Yukon gold potatoes (about 2 lbs).1 tablespoon chopped fresh thyme, plus whole leaves for garnish. Speaking of crispy cheesy potatoes- have you tried these Crispy Italian Fries? They’re AMAZING. We are going to layer them up in a prepared muffin tin.Īfter a few layers, we add a little bit of cheese (FOR FUN!). Slice the potatoes and toss them in the butter/oil/thyme mixture. Melted butter and oil with some chopped thyme. 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram) ½ lb Mushrooms. If you’re having some fancy holiday dinner, I’m pretty sure they’d fit right in there too.Ĭan you imagine these on a Thanksgiving plate with turkey and a little bit of gravy? I wouldn’t be mad if a little bit of cranberry sauce got onto my fork while tasting.įor now, we just eat them on a weekday morning because they’re that easy to make and I’m going through a weird egg & potato kick right now. Who doesn’t want to start the day with stacked potatoes with crispy edges? WHOOOO?!!! Cheesy Potato Stacks made their way onto my breakfast plate the other day.
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