Crispy Potato Stacks by Byrontalbott

Ingredients

• 1 kg (2.2 lbs) yukon gold potatoes, peeled
• 60g (4 tbsp) unsalted butter, melted
• 120ml (1/2 cup) heavy cream
• 50g (1/2 cup) parmesan cheese, finely grated
• 2 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 190°C (375°F) and grease a standard muffin tin with butter.
2. Slice the potatoes into very thin, uniform rounds (about 1/8 inch thick) using a mandoline slicer.
3. Toss the potato slices in a large bowl with the melted butter, heavy cream, parmesan, thyme, salt, and pepper until evenly coated.
4. Stack the potato slices into the muffin tin holes, layering them neatly until each cup is filled to the top.
5. Bake for 45-50 minutes, or until the edges are deep golden brown and crispy and the centers are tender when pierced with a knife.
6. Remove from the oven and let cool in the pan for 5 minutes before carefully lifting them out with an offset spatula.