An Elegant Twist on a Traditional Side

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Make An Elegant Twist on a Traditional Side

These elegant little Asiago potato stacks come out of the oven tender on the inside but golden brown and crispy around the edges! This recipe couldn’t be any simpler. You can get creative and change up the types cheeses and herbs as well.  Asiago has a distinctive salty taste which is perfect for this recipe, but you can also use Parmesan or Romano if you prefer. I used a mix of Russet and Yukon gold potatoes just for variety, but you can use just one type of potato if you’d like. 

Rosemary and Asiago Potato Stacks

Serves 6 to 8
Total time:  45 minutes

Ingredients

2 large long Russet potatoes, about 1 ½ pounds

1 pound yellow potatoes, such as Yukon Gold. (Try to find smaller sized potatoes that when sliced will fit a muffin tin)

2 tbsp unsalted butter

2 tbsp extra virgin olive oil

3 tbsp minced shallots

2 tsp minced garlic

2 tsp minced fresh rosemary

1 tsp minced fresh thyme

1/2 tsp salt

1/2 tsp black pepper

3/4 cup grated Asiago cheese, plus additional to top each stack

Preparation

Preheat oven to 375 degrees.

Peel and round off the potatoes creating as uniform a cylinder shape as possible.

Using a mandolin or a very manageable sharp knife, thinly slice potatoes and place in a large bowl.

(For a truly impressive and uniform look, you will want to separate the potato slices by size using the largest slices starting at the bottom and using the medium and smaller sizes for the middle and top of each stack. But this is not really necessary and up to you).

Melt butter in a small skillet over medium heat. Add olive oil to skillet and mix to combine. Add shallots and garlic and saute for 1 minute. Add rosemary, thyme, salt, and pepper and saute for 30 seconds. Remove from heat.

Pour butter mixture over potatoes and toss until each slice is coated. Add cheese to potatoes and continue tossing until well combined.

Spray a 12-cup muffin pan with cooking spray. Stack potato slices in muffin cups and top with additional cheese. Transfer muffin pan to oven and bake for 30 to 35 minutes until stacks are golden brown. 

Plating/Presentation

Serve immediately with sides of sour cream, additional softened whipped butter and for that really festive holiday touch, black and red caviar!

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