3 lbs Yukon Gold potatoes, sliced into 1/16 inch rounds
4 tablespoons unsalted butter, melted
1/2 cup grated parmesan cheese
1 teaspoon garlic powder
1 tablespoon fresh rosemary, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
Instructions
Preheat your oven to 375 degrees F. Generously grease a 12-cup muffin tin with butter or cooking spray to ensure the potato stacks can be easily removed after baking. This step is crucial for getting those crispy edges without the potatoes sticking to the bottom.
Wash and peel your potatoes if desired, though leaving the skin on Yukon Golds adds a nice rustic touch for Christmas dinner. Use a mandoline slicer to cut the potatoes into very thin, uniform rounds. If you do not have a mandoline, use a very sharp chef knife and work slowly to keep the slices as thin and even as possible.
In a large mixing bowl, combine the potato slices with the melted butter, grated parmesan cheese, garlic powder, onion powder, chopped rosemary, salt, and pepper. Use your hands or a large spatula to toss everything together, ensuring every individual slice is well coated with the butter and seasoning mixture.
Stack the potato slices into the prepared muffin tin cups. Fill each cup slightly above the rim, as the potatoes will shrink and settle as they bake. Try to place the larger slices at the bottom and the smaller ones on top to create a stable, aesthetically pleasing stack.
Place the muffin tin in the oven and bake for 45 to 55 minutes. You are looking for the tops and edges to be a deep golden brown and the centers to be tender when pierced with a knife. Once finished, let them rest in the tin for 5 minutes before carefully lifting them out with a small offset spatula or a butter knife.
