Ingredients Checklist
- 6 medium size red potatoes, finely sliced
- ½ cup melted butter
- 2 tbsp thyme leaves
- 2 cloves garlic, crushed
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- ½ cup grated Little Cheese Co. Swiss Gruyere cheese
Instructions
- Preheat the oven 180°C. Lightly grease a 12-cup muffin tin.
- Place the sliced potatoes in a large bowl, add melted butter, thyme, garlic and cheeses, season with salt and pepper.
- Toss the potato slices so that all is well coated. (Clean hands are the best tools).
- Divide the potato slices evenly between the muffin tins, stacking into layers. Make the stacks higher than the tins as they will shrink down as they cook. Secure with a toothpick inserted in the middle of each stack.
- Cover loosely with foil and place the muffin tin on a baking tray.
- Bake in the oven for 30 minutes, then remove foil and continue to bake for a further 20 minutes or until the stacks are tender and golden.
- Remove from the tins immediately and serve with a sprinkle of salt and extra thyme.
