Little Potato Stacks


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.