My Herb and Parmigiano-Reggiano Cheese Mini Potato Stacks are crunchy on the outside and 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.

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 (12-cup) mini muffin pans, 2 large mixing bowls, a small mixing bowl, 1 (10-cup) food processor, Mandoline, chef’s knife, whisk, cutting board

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 1/2 cups of Parmigiano-Reggiano cheese, freshly grated, divided (reserve 1/2 cup for the top)
2 teaspoons of garlic powder, divided
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)
Garnish:
Fleur de sel (finishing salt)

Instructions:
Preheat oven to 375°F.
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, garlic powder, and half of the fresh herbs. Do the same over the second bowl using the remaining garlic powder, onion 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 fresh ground black pepper, and 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 the edges and tops are golden brown and the centers are tender.

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

There you have it, my Herb and Parmigiano-Reggiano Cheese Mini Potato Stacks.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/