Potato Short Stacks

The perfect sidekick. Double or triple the recipe to feed the masses, and have a few left over for Boxing Day brunch.

• 6 Yukon gold potatoes, thinly sliced
• 2 Tbsp butter, melted
• 1 Tbsp olive oil
• 1 Tbsp fresh thyme, chopped
• ½ tsp kosher salt
• ½ tsp ground pepper
• 4 Tbsp parmesan cheese, grated and divided in half
• Preheat oven to 350°F. Coat a 6-cup muffin tin with cooking spray.

INSTRUCTIONS

1. In a bowl, toss the potatoes with the melted butter, olive oil, salt, pepper, thyme and half of the parmesan cheese (2 Tbsp) until evenly coated.
2. Stack the potato slices into each muffin cup.
3. Bake 1 hour, or until the potatoes are tender and golden on top.
4. Remove from the oven, sprinkle with the remaining cheese, and pop back into the oven for 5 minutes or until the cheese is melted and browned.
5. Let rest in pan for 5 minutes before serving.