Asiago Potato Stacks area unit super straightforward to make! These delicious potato stacks area unit the right, elegant entremots to any meal!
We’re already beginning our Christmas dinner menu-planning, and these Asiago Potato Stacks area unit a delicious and stylish entremots excellent for any vacation meal!
How do you make Asiago Potato Stacks?
Thinly sliced potatoes area unit initial coated in an exceedingly mixture of molten butter, further virgin vegetable oil, grated Asiago cheese and recent lemon thyme. (You will use regular thyme if you can’t notice the lemon thyme.)
Then the potato slices area unit stacked in an exceedingly gem pan to make individual servings, and a final further sprinkle of Asiago is additional to the highest before baking.
These pretty very little Asiago potato stacks commence of the kitchen appliance tender on the within however golden brown and crisp on the edges! This formula couldn’t be any easier – and that i suppose they're lovely too!
You can get inventive with the kind of cheese and herbs utilized in this formula in addition. Asiago encompasses a distinctive, salty style that is ideal for this formula, however you'll additionally use cheese or Romano if you like. We tend to additionally used a combination of Russet and yellow (Yukon Gold) potatoes in our formula – only for selection – however you'll use only one form of potato if you’d want.
INGREDIENTS
- 2 large long Russet potatoes, about 1 ½ pounds
- 1 pound yellow potatoes, such as Yukon Gold. (Try to find smaller sized potatoes that when sliced will fit a muffin tin)
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon thyme chopped, (regular thyme if lemon thyme is not available), plus more to sprinkle on tops
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Asiago cheese, plus more for tops, see note
- Grey sea salt to top finished stackers (optional)
- Pan spray
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
- In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted. Stir in grated cheese.
- Dry each potato as you remove from water. Discard water. Using a mandolin, slice potato slices horizontally as thin as possible and place in a large bowl. When you are about half sliced, pour about half the butter mixture over top. Slice the rest and add to the bowl and top with remaining butter mixture.
- With your hands gently work the potatoes and butter mixture to coat.
- Spray a 12 cup standard muffin pan with non-stick cooking spray.
- Layer slices of potatoes in each cup dividing equally. Discard any liquid left in the bowl. Sprinkle a little additional cheese over each stack and bake for 40-50 minutes or until browned and crispy and cooked through.
- Allow to sit for five minutes to set up, then serve, removing each portion from the muffin pan with a soup spoon.
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