Herb and Two Cheese Crispy Potato Stacks

My sister in law made these one night for family dinner and they are truly delicious and have made them a lot , you can make them the day ahead too and take them out of the muffin tin and warm up in oven .


  • 1 1/2 kg medium agria potatoes
  • 1 tbsp finely chopped rosemary
  • 2 tbsp finely chopped rosemary
  • 2 tbsp chopped fresh thyme, extra for garnish
  • 120g butter
  • 150g emmental or gruyere cheese, grated
  • 1/2 cup finely grated parmesan
  • sea salt and ground pepper


  1. Preheat oven to 180ºC. Grease a 12 hole, standard muffin tin and line the bases with a circle of baking paper.
  2. Slice the potatoes very thinly on a mandoline or with a very sharp knife. Don’t wash the sliced potatoes.
  3. Put the herbs and butter in a large bowl and season very generously with salt and pepper. Add the potatoes and toss together with your hands, ensuring all slices are coated in butter and not clumped together. Add both cheeses and toss again.
  4. Layer the potatoes in the tins, stacking them above the rims as they will shrink considerably during cooking. Cover with a piece of greased baking paper, then cover tightly with foil. Bake for 35 minutes then uncover and continue to bake until the potatoes are tender when pierced with a skewer.
  5. Run a knife around the inside of each tin to release them, then life out and place on paper towels to remove excess butter. Carefully remove any paper bases stuck to the bottom of the stacks.
  6. To serve, transfer to a serving plate and top each one with a pinch of sea salt an small sprig of thyme, if desired.

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