crispy cheddar ranch potato stacks
Scalloped potatoes made in muffin tins? Sounds like a muffin-win to me.
Ingredients
- 3-4 large russet or yellow potatoes, sliced 1/8 inch thin
- 6 tbsp butter, melted
- 1 cup sharp cheddar cheese, melted
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1/2 tsp dried oregano
- 1/2 tsp dried fennel
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin with oil.
- I recommend slicing the potatoes with a mandolin to get them to the needed thickness. If doing this with a knife, use a very sharp knife, and be deliberate.
- In a large bowl, whisk the butter, cheddar, parsley, dill, oregano, fennel, garlic, and red pepper flakes, along with a big pinch of salt and pepper. Add the potatoes and carefully toss with two wooden spoons (or your CLEAN hands) until thoroughly coated.
- Stack the potatoes into each muffin tin, filling all the way to the top. Cover with foil and bake for 30 minutes, then remove the foil and bake for 20-25 minutes longer until crisped on top and golden brown. Serve warm.
Notes
*To make ahead: Prep the potatoes through step three. Stack into the muffin tins as directed, then cover with foil and refrigerate for up to 3 days. When ready to bake, let sit at room temperature while the oven preheats. Bake as directed.
*To reheat leftovers: Bake the potato stacks at 350 for 10-12 minutes until warmed through.