INGREDIENTS <br /> <br />1 stick unsalted butter (8 tablespoons) <br />1 garlic clove, smashed <br />1 1/2 pounds Yukon Gold potatoes <br />3-4 tablespoon grated parmesan <br />Fresh thyme <br />Salt and pepper, to taste <br /> <br />RECIPE <br /> <br />Preheat to over 350°F. Prepare muffin pan: cut parchment paper rounds that will line the bottoms of a 12-cup muffin pan. <br /> <br />In a small saucepan, melt butter on medium heat. Brush the muffin pan with butter. Line with parchment paper rounds. Place a small thyme sprig in the center of each round. Add about 1/2 tablespoon of melted butter to each cup. <br /> <br />Chop some thyme leaves, and add them along with the garlic to the remaining butter. Stir on low heat until fragrant. <br /> <br />Use a mandoline to carefully slice potatoes crosswise into thin rounds. Place them in a bowl, pour the butter mixture over top, and toss to coat well. <br /> <br />Divide the potatoes in each muffin cup, layering the rounds in a circular pattern. Sprinkling a little parmesan in between each layer. Press down gently, and drizzle the remaining butter over top. <br /> <br />Cover with foil and bake for 30 minutes, or until you can pierce them easily with a knife. <br /> <br />Using a butter knife, carefully lift each potato stack and placed upside down on a parchment-lined baking sheet, to that the thyme sprig is on top now. Drizzle tops with any remaining butter. <br /> <br />Place back into the oven, uncovered, increase heat to 425°F and bake until the edges are golden and crispy. About 15-20 minutes. <br />___ <br /> <br />Follow us! We don't bite...unless you're made of food ;)
