These little stacks are the yummiest, easiest and the prettiest side to a rack of lamb, a steak or just about anything. They are made in muffin tins, so you could make 12 portions if you had a big crowd..
2 tbsp butter, melted
6-8 Yukon Gold potatoes (muffin-cup diameter, if possible), sliced thinly
2 tbsp parmesan cheese, grated
1 tsp garlic salt or garlic powder
1 tbsp fresh thyme, chopped
2 tsp fresh rosemary, chopped salt and pepper
3 tbsp parmesan cheese, grated
Preheat oven to 350°F.
Brush some of the melted butter in each muffin cup.
Put sliced potatoes, the remainder of the melted butter, parmesan, garlic salt, thyme and rosemary in a large bowl and combine until the potatoes are coated.
Layer potato slices in each muffin cup until they are a bit above the top, as they shrink while cooking.
Sprinkle with salt and pepper.
Bake for 55-60 minutes until tender and brown on top.
Remove from oven and sprinkle with the parmesan.
Place back in oven for 5 minutes or until cheese is melted.
Let rest in pan for 5 minutes before serving.
Garnish with rosemary and thyme branches.