Rosemary Gruyere Potato Stacks
These Rosemary Gruyere Potato Stacks are crispy on the outside and tender on the inside! And also flavored with spices and layered with delicious Gruyere cheese.
Servings: 6 people
- 5 to 6 medium to large Yukon Gold potatoes
- 1/4 stick unsalted butter, melted
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 1/2 cups shredded Gruyere cheese
Preheat oven to 375 degrees F.
Peel potatoes and trim the edges with a knife to form a rough circle the size of the each muffin tin round. Slice thinly with a knife or a mandoline slicer.
Place sliced potatoes in a large bowl. Season with melted butter, rosemary, Italian seasoning, garlic powder, and salt and pepper to taste.
Butter the muffin thin. Place 2-3 potato slices, some cheese. Repeat until each stack is only a bit taller than the muffin tin.
Cover with aluminum foil and bake for about 30 minutes. Uncover, sprinkle more cheese on each stack and bake for another 5-10 minutes until melted and edges are golden brown.