John Myers
Ingredients for 2 servings:
- 8 m.-large potatoes, waxy
- 250 g butter
- 250 g grated cheese, e.g. Cheddar and Parmesan (2 types of cheese)
- 1 garlic clove(s)
- 2 tbsp oregano
- 2 tbsp thyme
- Salt, coarse
- pepper, black
- n. B. Chives for garnishing
- e.g. parsley for garnishing
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes
Peel the potatoes and slice thinly. Melt the butter and mix with both cheeses in a bowl, reserving some for topping later. Add the garlic, oregano, and thyme, and season with a good pinch of salt and pepper. Add the potato slices and mix well. Grease, oil, or line a muffin tin with aluminum foil. Stack the potato slices on top of each other in the muffin tins, allowing them to extend over the edges as the potatoes will shrink during baking. Sprinkle the remaining cheese over the stacks. Cover the filled muffin tin with aluminum foil and place it in the center of an oven preheated to 200°C (top/bottom heat). After 30 minutes, remove the aluminum foil and bake for another 20 to 25 minutes. Serve the finished potato stacks on a plate and garnish with some finely chopped chives or parsley.
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