Summary

Ingredients

• 400 g potato (s), mainly waxy
• 600 g potato (s), floury boilin
• 30 g butter
• 2 tablespoon extra virgin olive oil
• 1 tablespoon thyme, freshly chopped, alternatively lemon thyme or rosemary
• 1 ½ teaspoon salt
• 0.25 teaspoon ¼ black pepper, freshly ground
• 120 g cheese (Asiao), freshly rated
• Sea salt, coarse, for sprinkling (optional, see notes

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Instructions

1. Preheat oven to 180 degrees.
2. In the meantime, heat the butter. When it is liquid, mix with the olive oil, thyme, salt and pepper. Fold in the grated cheese, set aside some cheese to sprinkle.
3. Peel all the potatoes, then cut them into thin slices (if necessary with a grater) and place in a large bowl. When about half is sliced, pour half of the butter mixture over the top. Put the rest of the potato slices in the bowl and spread the remaining butter mixture over it.
4. Carefully turn the potatoes in the butter mixture so that the slices are evenly covered. Please make sure that the panes do not break if possible! You can also work with your hands for this.
5. If necessary, grease a muffin tin with olive oil or butter if it is not coated with a non-stick coating.
6. Layer the potato slices evenly in the muffin cases. Finally, sprinkle a little extra cheese over each stack.
7. Bake in the oven for about 40 - 50 minutes until they are brown and crispy on the outside and cooked through on the inside.
8. Take out of the oven and let rest for 5 minutes. Then lift it out of the muffin tins with a spoon, sprinkle with thyme and serve immediately.
9. I calculated about 2 stacks per person. Of course, good eaters can do more.
10. Remarks:
11. Asiago cheese is a hard cheese similar to Parmesan or Romano but has a unique taste that goes fantastically with this recipe. It is available in most supermarkets.
12. Optional - for those who like it stronger and with a little crunch: sprinkle some coarse sea salt over the stacks after they come out of the oven. The salt can also be omitted.