Thyme and gruyere potato stacks

90 Minutes (mostly cook time) • Gluten-free • Low FODMAP • Serves 8 • This delicious, crispy potato dish will quickly replace any other “scalloped” potato side dish you've been making. It takes a little handwork to make, but the result is worth the effort.

INGREDIENTS:

6 medium Russet or Idaho potatoes, cut into 1/8-inch-thick slices

¼ cup salted butter, melted

¼ cup garlic-infused olive oil

¼ cup chopped fresh oregano

2 tablespoons chopped fresh thyme

1/2 cup grated parmesan cheese

1/2 cup shredded gruyere cheese or extra sharp cheddar

Kosher salt and black pepper to taste

DIRECTIONS:

Preheat the oven to 400° F. Lightly grease a 12-cup muffin tin.

Wash and cut the potatoes using a mandoline or very sharp knife into 1/8-inch slices.

In a large bowl, stir together the butter, olive oil, oregano, thyme, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Stack the potatoes and make sure some of the butter/cheese mixture is between each slice. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.

Cover with foil and place on a baking sheet. Transfer to the oven and bake for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Print recipe here.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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