Crispy Cheesy Potato Stacks

These potatoes were DELICIOUS! They do take a while to bake and the prep is messy but so worth it.

INGREDIENTS

4 medium Russet or Idaho potatoes cut into 1/8 inch thick slices (I cut mine a bit thicker and it still worked just fine)
1/4 cup oregano
2 tablespoons thyme
1 stick butter, melted
Pink Himalayan salt and black pepper
1/2 cup grated Asiago or Parmesan shredded cheese
1/2 cup shredded sharp cheddar or Colby jack cheese

INSTRUCTIONS

Preheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.

Cut the potatoes using a mandoline. Be careful not to cut your fingers!

In a large bowl, toss together the potatoes, oregano, thyme, butter, salt, and pepper. Add the cheese and toss again.

Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.

Cover with foil and roast for 30 minutes.
Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.

Run a butter knife around the edges of each stack to release them.

Serve immediately, sprinkled with a little sea salt.

These are coated in butter BUT if you're following the portion fix plan, you can enjoy some treats (just watch your portion sizes). 1 stack is approximately 1 yellow and 1 blue container.