Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife.Scrape bowl to remove all remaining cheese mixture and spoon over potatoes.Place in mixing bowl, add remaining ingredients, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture.Makes 12 side dishes or appetizers.Ĭalories: 81, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 101mg, Potassium: 319mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 0.5g, Protein: 2g, Vitamin A: 0%, Vitamin C: 8%, Calcium: 1%, Iron: 4% Italian potato stackersġ/2 cup shredded part-skim mozzarella cheese In a large bowl, whisk together the butter, olive oil, the chopped thyme, kosher salt and pepper. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Spray 12 standard muffin cups with nonstick cooking spray.Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin.In a mixing bowl, combine sliced potatoes, garlic olive oil, pepper and sea salt.In a small sauce pan heat olive oil and garlic on medium heat until garlic is fragrant (approximately 2 minutes).Using a silicone brush, lightly brush the potatoes with some of the oil mixture. Assemble the potato stacks: Place 4 slices of potatoes at the bottom of each cup of the muffin tin. I use a mandoline to get 1/16-inch thick slices. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Slice each potato thinly, between 1/8 and 1/16-inch thick.
Preheat oven to 400☏ and spray muffin tin with nonstick cooking spray.6–8 Yukon Gold potatoes (about 2 inches in diameter)