Asiago Potato Stacks
- Author: Cindy Schumacher
- Prep Time: 40 minutes
- Cook Time: 40-50 minutes
- Total Time: 2 hours
- Category: Potatoes, Side Dish
- Original Air Date: September 4, 2019
1/2 lb. long russet potatoes
1 lb. yellow potatoes, such as Yukon Gold
3 Tbsp. butter
2 Tbsp. extra virgin olive oil
T Tbsp. fresh thyme, chopped
1 1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
Sea Salt (course ground)
Preheat oven to 375 degrees. Fill a large bowl with water. As you peel each potato, place them in the water until you are ready to slice.
In a small bowl, combine butter, olive oil, salt, pepper, and thyme. Microwave until butter is melted.
Stir in grated cheese.
Dry each potato as you remove it from the water. Using a mandolin, slice potatoes horizontally as thin as possible and place in a large bowl. When you are about half done, pour half of the butter mixture over the top. Slice the rest of the potatoes and add to the bowl. Top with remaining butter. With your hands, gently work the potatoes and butter mixture to coat.
Spray a 12-cup standard muffin pan with cooking spray. Layer slices of potatoes in each cup dividing equally. Discard any liquid left in the bowl. Sprinkle a little extra cheese on top of each stack.
Bake for 40-50 minutes or until browned and crispy. Allow to sit five minutes to set up. Remove with a tablespoon.