YIELDS:
2 – 3 servings
PREP TIME:
0 hours 5 mins
COOK TIME:
1 hours 5 mins
TOTAL TIME:
1 hours 10 mins
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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
DIRECTIONS
1) Preheat the oven 400° F. Spray a 6 cup muffin tin with cooking spray.
2) 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.
3) 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.
4) 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.
5) 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!)
NOTE: Is there anything better than a crispy, cheesy stack of sweet potatoes? Yes. My Gremolata Sweet Potato Stacks get a flavor boost from gremolata flavored olive oil.
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 flavor infused olive oil to bump up the flavor. I also used two types of cheese in this dish, Parmesan and Gruyere.
Muffin tin potatoes have been around for a long time and you can play with the seasoning you use, the herbs you use, and of course, the types of cheese. I do like using a cheese that is a little melty…it helps keep the stacks “stuck together”. LOL (Like I needed another reason to add cheese!!!)
You can also use plain Idaho potatoes for these…love them! I was making this dish in preparation for Thanksgiving so wanted to use sweet potatoes…both work.
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.
In a small pan, melt the butter and oil and add the finely minced garlic. You can also grate the garlic for an even finer cut. Heat it on the stove for 3-5 minutes until the garlic has infused the mixture. You can also put the ingredients in a small bowl and heat in the microwave in 10 second increments. Then let the garlic step in the butter-oil mixture for a few minutes.
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.
Next, add all the remaining ingredients except for the flaky salt. Add the melted butter-oil-garlic mixture. Toss everything really well so every potato slices is coated in the mix and the cheese and seasoning is evenly distributed among all the slices. That chese helps you stacks stay together so, be sure every is coated.
I use thongs to pull together a bunch of potatoes and stack them in each cup. Straighten them up with your thongs so they are stacked. If you have any butter/oil or cheese left in the bowl, spoon it up and put it over the potato stacks. Use every single potato and don’t worry if they are really high and over the rim of the cups. They do shrink when baked.
Cover with foil. TIP: spray the side that will be touching the potatoes with cooking spray. It will help keep the potato stacks from sticking to the foil. Put in the oven and roast for 40 minutes. Uncover the pan and roast for another 20 minutes.
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)
Sweet Potatoes & Cinnamon Honey Butter for Two
