Cheesy Potato & Thyme Stacks
Cheesy Potato & Thyme Stacks
The love child of a layered potato bake and a hot chip, these stacks combine all of the soft, cheesy goodness of a bake with the crispy, golden edges of a chip. So easy to make, you could batch cook them and pop them in the freezer for whenever you get some serious spud cravings.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 500g potatoes, peeled
- 80g gruyère cheese, finely grated
- 50g parmesan cheese, finely grated
- 2 tsp thyme leaves, plus extra for garnish
- 1 tsp salt
- ½ tsp ground black pepper
- 60g butter, melted
Method
- Heat your oven to 200°C and lightly spray a 12-hole muffin tin
- Use a mandoline or sharp knife to cut potatoes into very thin slices.
- Place the cheese, thyme and seasonings into a bowl and then add the melted butter to a second bowl.
- Add the potato slices to the butter and use your hands to coat them thoroughly.
- Starting with a layer of potato, start layering into the muffin cups.
- I suggest 4-6 slices of potato for each layer, then a sprinkle of the cheese mix, potatoes, cheese, finishing with a layer of cheese.
- Try to pile the stacks above the level of the pan as they will shrink as they cook.
- Tent the pan with foil and bake for 15 mins.
- Uncover and finish cooking for a further 30 mins.
- Garnish with extra thyme to serve.
- Tip: You can use colby cheese in place of the gruyère if it is difficult to source.
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