Crispy Parmesan Thyme Sweet Potato Stacks
Recipe
Main Course
Cooking time: 60 min
6 Persons
Ingredients
- 3 large potatoes
- 2 sweet potatoes
- 400 grams Guyère cheese (grated)
- 150 grams Parmesan cheese (grated)
- 2 cloves of garlic
- 4 large sprigs of fresh sage
- 7 to 8 sprigs of fresh thyme
- 8 tablespoons of unsalted butter
- pepper and (sea) salt
- muffin tin
Preparation
- Preheat the oven to 200 degrees Celsius.
- Thinly slice 3 large ‘yellow’ potatoes and 2 large sweet potatoes and place in a bowl.
- Grate the Gruyère cheese in the large holes of the grater and the Parmesan cheese in the small holes of the grater.
- Then grate 2 cloves of garlic on the small holes of a grater. Pick the leaves from 4 large sprigs of sage and finely chop until you have 2 tablespoons. Then pluck the leaves from 7 sprigs of thyme until you have 1 teaspoon full.
- Melt a cube of butter in a medium saucepan over low heat. Add the garlic, sage, thyme, salt and pepper. Stir everything together and let it simmer for 1 minute until fragrant. Pour it over the potato slices in the bowl and stir well.
- Place the potato slices in the cavities of the muffin tin. Alternate the sweet and ‘normal’ slices for a nice color effect. Sprinkle the cheese between layers. Divide evenly between the layers until they are slightly above the muffin tin. Watch carefully that the stacks shrink during baking.
- Cover the stacks with aluminum foil and place the muffin tin on a baking sheet. Bake the potatoes for about 20 minutes. Then remove the aluminum foil and bake for another 20 minutes until golden brown and crispy.
- Let cool for 5 minutes and then remove the stacks from the muffin tin with a butter knife.
- Sprinkle with some salt if desired and enjoy!
Note: If you don’t have sage or thyme at home, you can also use rosemary and oregano.