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10 minutes
45 minutes
55 minutes
- 1 pound Yukon gold potatoes, sliced 1/8-inch thick using a mandoline
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded Cheddar cheese
- Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
- In a large bowl, combine potato slices with a smooth mixture of olive oil, salt, parsley, garlic powder, and pepper. Toss to evenly coat the potatoes.
- Fill 8 muffin molds with potato slices, stacking them to the top without overflowing.
- Place the stacks in the preheated oven and bake for 40 minutes until golden. Sprinkle cheese on top and bake for an additional 5 minutes until bubbly. Gently scoop out the stacks and serve hot.
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