Cheesy Potato & Thyme Stacks

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.