Cheesy Potato Stacks

makes 12

serves 4-6

recipe adapted from Williams-Sonoma

• 3 tablespoons salted butter, melted
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh thyme, plus whole leaves for garnish
• kosher salt & cracked pepper
• 7-8 Yukon gold potatoes (about 2 lbs). peeled and sliced 1/16 inch thick
• 1 cup shredded sharp white cheddar

Preheat an oven to 375°F   Spray 12 standard muffin cups with nonstick cooking spray.

In a large bowl, whisk together the butter, olive oil, chopped thyme, kosher salt, and pepper. Add the potato slices and toss to coat evenly.

Layer the two potato slices into each of the prepared muffin cups, add a few shreds of cheese and layer the tops with the remaining potatoes, filling each cup. Sprinkle the remaining cheese on the top of each stack, and season with salt, pepper, and reserved thyme.  Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Let the potato stacks rest for 3 to 5 minutes, then carefully remove them with a small offset spatula. Serve immediately.