This recipe is a new favorite at our house. I was in the waiting room at the doctor's office and saw the recipe in a magazine. I quickly copied it down and made it that evening. I decided not to peel the potatoes as called for in the recipe and also sliced with a knife rather than a mandoline..makes it a little easier. Such a hit! It is very easy and could be done in advance and crisped up in the oven right before serving.
Petits Pommes Anna (Little Potato Stacks)
Yukon Gold Potatoes (about 6-8 depending on size)
6-8 tablespoons unsalted butter, melted
1 garlic clove, minced (optional)
1 tablespoon freshly chopped thyme (optional)
kosher salt and freshly ground pepper to taste
Heat oven to 375 degrees. Melt butter and set aside. Line muffin pan with muffin liners (I used small size - only need to line the bottom). Slice potaotes. When slicing potatoes slice a very thin slice off the bottom first so that your potato will lay flat when you are slicing. Put a 1/4 teaspoon butter in each muffin well and line with three or four slices of potato. Add more butter and salt and peper and repeat a couple times. If using, add garlic and thyme in between layers when adding butter and salt and pepper. Cover with foil and bake at 375 for about 30 minutes. Remove foil and flip out onto a parchment lined baking sheet. Remove liners if stuck on top of potatoes. Return to oven to crisp tops --about 5-10 minutes. Enjoy!
