Crispy Parmesan Potato Stacks with Brie & Cranberry
Crispy Parmesan Potato Stacks with Brie & Cranberry
Ingredients
- 2 lbs Yukon Gold potatoes, about 4-6 medium
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 4 oz Brie cheese, cut into small squares
- 1/3 cup cranberry jam, or whole berry sauce
- salt, to taste
- black pepper, to taste
- fresh thyme leaves, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with butter or cooking spray.
⏱️ 5 min•🌡️ 400
- 2
Wash the potatoes (no need to peel if the skin is thin). Slice them very thinly using a mandoline slicer or a sharp knife (about 1/16 inch thick).
⏱️ 10 min
- 3
In a large bowl, toss the potato slices with the melted butter, olive oil, Parmesan cheese, garlic powder, dried thyme, salt, and pepper. Ensure every slice is coated.
⏱️ 5 min
- 4
Stack the potato slices into the muffin cups. Fill them slightly above the rim, as they will shrink while cooking.
⏱️ 5 min
- 5
Bake for 45-55 minutes, or until the edges are deep golden brown and the centers are tender when pierced with a knife.
⏱️ 55 min•🌡️ 400
- 6
Remove from the oven. Place a small square of Brie cheese on top of each hot potato stack.
⏱️ 2 min
- 7
Return to the oven for just 2-3 minutes to let the cheese melt.
⏱️ 3 min•🌡️ 400
- 8
Remove the stacks from the tin (use a butter knife to help pop them out). Top each one with a teaspoon of cranberry jam and a sprinkle of fresh thyme. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Potato Stacks with Brie & Cranberry
- 2 lbs Yukon Gold potatoes, about 4-6 medium
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 4 oz Brie cheese, cut into small squares
- 1/3 cup cranberry jam, or whole berry sauce
- salt, to taste
- black pepper, to taste
- fresh thyme leaves, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with butter or cooking spray.
⏱️ 5 min•🌡️ 400 - 2
Wash the potatoes (no need to peel if the skin is thin). Slice them very thinly using a mandoline slicer or a sharp knife (about 1/16 inch thick).
⏱️ 10 min - 3
In a large bowl, toss the potato slices with the melted butter, olive oil, Parmesan cheese, garlic powder, dried thyme, salt, and pepper. Ensure every slice is coated.
⏱️ 5 min - 4
Stack the potato slices into the muffin cups. Fill them slightly above the rim, as they will shrink while cooking.
⏱️ 5 min - 5
Bake for 45-55 minutes, or until the edges are deep golden brown and the centers are tender when pierced with a knife.
⏱️ 55 min•🌡️ 400 - 6
Remove from the oven. Place a small square of Brie cheese on top of each hot potato stack.
⏱️ 2 min - 7
Return to the oven for just 2-3 minutes to let the cheese melt.
⏱️ 3 min•🌡️ 400 - 8
Remove the stacks from the tin (use a butter knife to help pop them out). Top each one with a teaspoon of cranberry jam and a sprinkle of fresh thyme. Serve warm.
⏱️ 5 min