These potatoes are like potato gratin stacks…soft in the middle, filled with cheese and crispy on the edges. They are packed with flavor too. I used both dry and fresh herbs, plus both butter and gremolata infused olive oil to bump up the flavor. I also used two types of cheese in this dish, Parmesan and Gruyere.
To get started, preheat your oven to 400 degrees F. Spray your 6 cup muffin tin with cooking spray. NOTE: you can easily double or triple this recipe with equal amounts of ingredients for each increase.
Next, peel your sweet potatoes and using a mandoline, slice into 1/8 inch slices. You want them thin but not so thin that you can see through them or they’ll kind of fall apart. No mandoline? No problem. Use a very sharp knife a thinly slice your potatoes. Put all the potatoes in a large bowl.
Remove from the oven and run a knife around the edges of the stacks to loosen them from the sides. I find that a tablespoon is the best way to dig them out of the cups and to plate them. Once plated, sprinkle with some flaky salt and enjoy.
Did you like this recipe? If so, be sure you try my Roasted Crispy Garlic Potatoes recipe. In that recipe, I make an entire cast iron skillet of crispy sliced potatoes that is a winner for a large crowd.
Looking for other potato side dishes? Don’t miss my favorite potato recipes:
Crispy Parmesan Potatoes with Pomegranate Yogurt Dip
Sweet Potato Souffle with Crunchy Streusel Topping
Emily’s English Roasted Potatoes (right from Ina Garten and Emily Blunt)
Gremolata Stacked Sweet Potatoes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Tbsp. Butter
- 2 Tbsp. Patricia and Paul Gremolata Olive Oil
- 2 Garlic cloves finely minced
- 2 Sweet potatoes peeled and sliced thin
- 1 Tbsp. Fresh thyme chopped
- 1 Tbsp. Fresh Basil chopped
- 1 Tsp. Dried oregano
- 1/4 Cup Parmesan grated or shaved
- 1/4 Cup Gruyere shredded
- Kosher salt and freshly ground black pepper to taste
- Cooking spray
- Flaky salt to finish
Instructions
- Preheat the oven 400° F. Spray a 6 cup muffin tin with cooking spray.
- In a small pan, melt together the butter, oil and garlic until fragrant, about 5 minutes. Alternatively, put the ingredients in a small dish and microwave in 10 seconds increments until hot and fragrant.
- Using a mandoline, slice the peeled sweet potatoes into thin slices (about 1/8 inch). Alternatively, use a sharp knife and carefully slice the potatoes. Add to a large bowl and top with the olive oil/butter, thyme, basil, oregano, parmesan, Gruyere and a 1/4 teaspoon of salt and a pinch of black pepper. Toss to combine.
- Add the sweet potatoes evenly in stacks in each muffin cup in the prepared muffin tin. Stack them high – they will shrink down while roasting. Cover with foil.
- Put in the oven and roast for 40 minutes. Remove the foil and continue cooking another 20 minutes or until the potatoes are tender and light brown around the edges. Run a knife around the edges of each stack to make sure they don’t stick. Using a tablespoon, scoop them up. Serve on a platter sprinkled with some flaky salt. (Maldon is a fav!)
