Crispy Cheddar Potato Stacks

Recipes

Ingredients:

For potatoes: – 6-8 medium russet potatoes, cut into 1/8-inch slices – 1/2 cup (1 stick) Real California unsalted butter, melted – 2 teaspoons kosher salt – 1 1/2 teaspoons freshly ground black pepper – 2 cups shredded Real California white Cheddar cheese For sauce: – 1 cup Real California sour cream – 2 tablespoons Real California whole milk – 1 clove garlic, finely grated – 1 teaspoon freshly ground black pepper – 2 teaspoons chopped fresh thyme, plus more for garnish :Potato, Cheddar Find & Buy

Directions:

Prep time: 15 minutes

Cook time: 50 minutes

For potatoes: Preheat oven to 400°F. Coat a 6-cup jumbo muffin tin with nonstick cooking spray. In a large bowl, toss potatoes, butter, salt and pepper together until coated.

Place 3 potato slices in the bottom of each muffin cup. Top with 1 teaspoon of cheese, then another 3 potato slices. Repeat this layering process two more times, finishing with a final layer of potato slices. Each stack should have 3 layers of cheese and 4 layers of potato slices, totaling about 12 slices per stack.

Bake until potatoes are tender and golden-brown, about 30 to 40 minutes. Top with remaining Romano cheese. Bake until the cheese is melted and golden-brown, about 5 to 10 minutes. Gently run a small knife around the edge of each potato stack to help loosen from tin.

For sauce: In a small bowl, mix sour cream, milk, garlic, pepper and thyme together until combined. Drizzle potato stacks with sauce and garnish with additional basil. Serve and enjoy.

Yield: 6 stacks

Tip: For easier slicing, use a mandoline to cut the potatoes.

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