Crispy Cheesy Potato Stacks

Ingredients:

• 5 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices (alternative: sweet potatoes!)

• 1 stick (1/2 cup) salted plant based butter, melted

• ¼ cup chopped fresh oregano

• 2 tablespoons chopped fresh thyme

• 1 ½ cloves garlic, grated

• ½ cup grated dairy-free parmesan cheese

• ½ cup shredded dairy-free sharp cheddar or gruyere

• S&P to taste

Directions:

• Preheat oven 400F. Lightly grease 12 cup muffin tin

• Cut the potatoes into 1/8 inch thin slices (best done with mandolin)

• In a large bowl, stir together melted butter, oregano, thyme, garlic, both cheeses, & large pinch of S&P --> add potatoes & toss well to coat (I mix w/ gloved hand)

• Layer potatoes evenly among prepped muffin tin, stacking layers to the top of each cup (potatoes will shrink as they cook)

• Cover w/ foil & place on a baking sheet --> transfer to oven & roast for ~30 minutes --> remove foil & continue cooking another ~20-25 minutes or until potatoes are tender & golden

• Run butter knife around edges of each stack to release them --> insert toothpick into the middle of each potato stack --> transfer to serving plate

• Serve immediately, sprinkled with w/ little sea salt.