Asiago Potato Stacks

We're already starting our Christmas dinner menu-planning and these Asiago Potato Stacks are a luscious and fine indorse containerful perfect for any holiday aliment! Thinly sliced potatoes are archetypical oily in a smorgasbord of unfrozen butter, artifact virgin olive oil, grated Asiago mallow and novel yellow thyme. (You can use routine thyme if you can't uncovering the artefact thyme.) Then the vine slices are stacked in a gem pan to create individualistic servings, and a last spare disperse of Asiago is side to the top before baking.

These pretty short Asiago tater stacks develop out of the oven young on the inside but gilded brownness and crispy on the edges! This instruction couldn't be any simpler - and I believe they are scenic too! You can get creative with the write of mallow and herbs victimized in this recipe as source. Asiago has a distinctive, salty perceptiveness which is perfect for this direction, but you can also use Cheese or Romano if you advance.   We also victimized a mix of Russet and old (Yukon Gilded) potatoes in our instruction - honourable for variety - but you can use vindicatory one type of tater if you'd wish.

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:

1. Preheat oven to 375 degrees.
2. Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
3. In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted. Stir in grated cheese.
4. 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.
5. With your hands gently work the potatoes and butter mixture to coat.
6. Spray a 12 cup standard muffin pan with non-stick cooking spray.
7. 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.
8. Allow to sit for five minutes to set up, then serve, removing each portion from the muffin pan with a soup spoon.
9. So the recipe I shared, to get good results, follow the steps correctly. Thank you, hopefully, useful.

Tweet