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Garlic and Herb Potato Stacks

09 July

Makes 12 potato stacks

1 3/4 pounds potatoes
3/4 c. finely shredded dry cheese of choice (parmesan, Asiago, dry Jack…), divided
1/4 c. butter, melted
2 Tbs. chopped fresh herbs (such as basil or cilantro)
1 Tbs. spicy brown mustard
1/2 tsp sea salt
3/4 tsp. pepper
4 cloves garlic, minced

1. Preheat oven to 400 degrees and oil 12 muffin cups with coconut or olive oil.
2. Cut potatoes into very thin slices, discarding rounded ends. Place in a large bowl with 1/2 c. cheese, butter, herbs, mustard, pepper, salt, and garlic. Mix well with your hands, separating potato slices so that they are evenly coated with the mixture as much as possible. Stack slices in prepared muffin cups. Scrape bowl to remove all butter mixture and spoon over potatoes; top with remaining cheese.
3. Bake for 20 minutes, then tent with foil and bake for 20-25 minutes more or until potatoes are tender when pierced with a sharp knife.

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