Let's Dish With Linda Lou

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Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks

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My Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks are crunchy on the outside, tender on the inside. Listen, I’m making 48 of these mini potato stacks because Steve and I will snack on them as if they were a bowl of popcorn, lol! Where cute meets delicious.

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Prep Time: 20 minutes
Cook Time: 45 to 55 minutes
Total Time: 1 hour 15 minutes
Yields: 8 to 10 servings (approx. 48 potato stacks)
Equipment: 2 (24-cup) mini muffin pans, 2 large mixing bowls, small mixing bowl, 1 (10-cup) food processor, mandoline, chef’s knife, whisk

Ingredients:
3 pounds (2 24-ounce bags) of baby Yukon Gold potatoes, very thinly sliced (about 1/16 inch/2 mm thickness)
2 sticks (16 tablespoons) of butter, unsalted, melted
1 cup of Parmigiano-Reggiano cheese, freshly grated, divided
2 teaspoons of garlic powder
2 teaspoons of onion powder, divided
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1/4 cup of fresh thyme leaves, finely chopped (reserve 2 tablespoons for the tops)
1/4 cup of fresh chives, finely minced (reserve 2 tablespoons for the tops)
Fleur de sel (finishing salt)

Directions:
Preheat oven to 375-degrees.
Spray muffin pan with non-stick cooking spray.
Over a large mixing bowl slice 1 bag of the potatoes into 1/16-inch thick slices using a mandoline. Add half the onion powder and half of the fresh herbs. Do the same over the second bowl using the remaining garlic powder and herbs. Mix to combine both bowls of potato slices.

In a small mixing bowl containing the melted butter, add garlic powder, Kosher salt, and black pepper, whisk to combine. Pour half over each bowl of potato slices, and toss both bowls until evenly coated.

Working as quickly as you can, layer potato slices into stacks in muffin cups, sprinkling grated Parmigiano-Reggiano cheese when the potato stacks are at the halfway point. Continue filling each cup to the top. Using the reserved minced chives and finely chopped thyme, sprinkle the tops of each potato stack. Bake for 45 to 55 minutes or until edges and tops are golden brown and centers are tender.

Once out the oven, sprinkle the tops with more of the freshly grated Parmigiano-Reggiano cheese. Let the potato stacks stand in the pan forΒ  3 to 5 minutes. Carefully remove the potato stacks from the pan; sprinkle with Fleur de sel (if desired).

Serve immediately.

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