Parmesan Potato Stacks (Print Version)

# Ingredients:

01 - 4 large Russet or Yukon Gold potatoes.
02 - 2 tablespoons melted butter.
03 - 1/2 cup grated Parmesan cheese.
04 - 1 tablespoon fresh chopped thyme.
05 - 1 minced garlic clove.
06 - Salt and pepper to taste.
07 - 1/4 cup shredded mozzarella (optional).

# Instructions:

01 - Heat oven to 400°F (200°C). Grease a muffin tin well.
02 - Use mandoline or sharp knife to slice potatoes very thinly.
03 - Toss potato slices with butter, Parmesan, thyme, garlic, salt and pepper until evenly coated.
04 - Stack seasoned potato slices in muffin tin cups, pressing gently. Top with mozzarella if using.
05 - Bake 25-30 minutes until edges are golden brown and crispy.
06 - Let cool few minutes before removing from tin. Serve while warm.

# Notes:

01 - Add extra Parmesan on top for more crispiness.
02 - Can be assembled ahead and baked later.
03 - Works with different fresh herbs.

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