Potato towers Italian style

Ingredients for 4 servings:

• 1.2 kg potatoes, medium-sized
• 20 g butter for the muffin tin
• 50 g butter
• 40 g Pecorino Romano, grated
• 2 cloves garlic, grated
• 1 tsp, heaped thyme
• n. B. Salt and pepper, black, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Baked in muffin tin, without cream

Butter a 12-cup muffin tin. Choose potatoes that are nice and round and about the same diameter as the muffin tin. Peel the potatoes and slice them thinly, ideally using a mandolin. Melt the butter and stir in the grated garlic. Pour the melted garlic butter over the potatoes in a bowl. Mix in the pecorino, salt, pepper, and thyme, ensuring the potato slices remain intact. Stack the slices in the muffin tins. Season with pepper again and bake in an oven preheated to 190°C (375°F) for about 50 minutes. Remove from the oven and let cool for 5 minutes. Remove the towers from the tin, sprinkle with a little pecorino, and serve. This makes a great accompaniment to both fish and meat.