Recipes Side Dishes Potatoes Potato Stacks with Fresh Thyme

Potato Stacks with Fresh Thyme

Potato Stacks with Fresh Thyme is rated 4.7 out of 5 by 3.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8

Baked in a muffin pan, these individual potato stacks make an impressive presentation but are quite simple to prepare. They're delicious alongside our Maple-Bourbon Glazed Ham. For best results, buy potatoes of equal size and dimension and slice them just before filling the muffin cups to prevent oxidation. Use a mandoline for quick and precise slicing.

Ingredients:

  • 3 Tbs. unsalted butter, melted
  • 2 Tbs. olive oil
  • 1 tsp. chopped fresh thyme, plus whole leaves for garnish (optional)
  • 1 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 4 large russet potatoes, about 2 3/4 lb. (1.4 kg) total, peeled and sliced 1/16 inch (2 mm) thick
  • Maldon sea salt for sprinkling (optional)

Directions:

Preheat an oven to 375°F (190°C). Spray 12 standard muffin cups with nonstick cooking spray.

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

Working quickly, layer the potato slices into stacks in the prepared muffin cups, filling each one to the top. 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. Sprinkle with thyme leaves and Maldon sea salt. Serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from A Favorite Simple. Delicious. Savory. A new family favorite. I have served it as a side with ham for Easter, as indicated in catalog. Most recently as a side with steak. Many more opportunities as a side dish for future.
Date published: 2015-01-04
Rated 5 out of 5 by from Easter hit Not a morsel was left after I took a chance and made these for a family Easter dinner. I sautéed a minced shallot and a tablespoon of minced garlic in the butter first and that contributed extra flavor. They do cook down as the first reviewer stated so one stack is not a big portion. I served two stacks initially with the thyme sprigs as a garnish which added a little gourmet touch. Four large russets perfectly filled the cups and honestly, we all took a third helping and so all 12 were used for four adults. A keeper!
Date published: 2014-04-23
Rated 4 out of 5 by from Great side dish This recipe came together very easily and was excellent as a side to a brined pork tenderloin. Would be great with just about anything though. A few suggestions: I added shallot and minced garlic for extra flavor; and sprinkled a tiny bit of grated Grana Padano Parmesan on top of each mound for extra flavor and browning. YUM! Also, be sure to pack the cups tightly with the potatoes as they do bake down a bit and instead of making a generous portion would look wimpy otherwise. My guests were a little late for dinner, but these potatoes held well in the oven, lowered to 300F, for a good half hour. It's always helpful to have "prep it and forget it " recipes as part of your menu so you're free to focus on the other dishes in your meal.
Date published: 2014-04-06
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