cheesy herbed potato stacks are the perfect Thanksgiving side – no matter the size of your crowd!
Do I need to say anything more than cheesy herbed potato stacks you guys?
THIS THANKSGIVING. Like everything else this year, Thanksgiving is looking very different for us. Typically we all fly to Florida and spend the week with my parents. And it’s wonderful. And I don’t cook.
But THIS THANKSGIVING? My parents are coming up, aaaaaaaaand I’m cooking.
Which I really don’t mind – I’ve made 2 Thanksgivings in my life and was very proud of both, and I’m kind of psyched to do it again. So when Mary Ann, Cindy and Annie invited me to contribute a Thanksgiving side – I was all in!
I didn’t love turkey growing up so I was all about the sides. I promised myself that if I ever made Thanksgiving dinner, the sides would be just as delicious and wow-worthy as the main event. REALLY good stuffing, 2 kinds of potatoes, a not-meh veggie, you get it.
I’m particularly excited about THIS side because it is not only unique and delicious (like, SO delicious), it is very easy to scale up or down. Lots of you are staying close to home this year, and possibly having a much smaller group at the table. This means re-thinking the size and scope of your meal, but it should still feel – and taste – special.
You’re gonna LOVE these little stacks!
These are very very easy to make, and not only can they be sized up or down, they can be customized to suit your tastes. Add any herbs you want, and any type of cheese (or even a combination). You can even swap the russet potatoes for sweet potatoes, though I prefer the former for this dish.
Three tips to ensure success:
1. Look for longer, narrower potatoes, versus short and wide. The slices should fit into a standard muffin tin cup.
2. Cover the tin for the first half of the baking period – this ensures that the potatoes are thoroughly cooked through, and the second half finishes the cooking and creates those beautiful browned edges.
3. Don’t stress too much about the heights of the stacks – you can safely go a little above the muffin tin as the potatoes will shrink down while cooking. You really can’t go wrong here!
For our little gang of 3 I used 2 regular sized russet potatoes, shown. If this will be your only side dish, figure on 1 potato per person. If you’ll have a selection of sides, go down by one half.
One note about the slices – I used a mandoline to get the thinnest possible slices. I love this one as it is easy to store, inexpensive and gets the job done. If you don’t want to use a mandoline make sure that you slice the potatoes as thin as you can.
Need more sides inspo? Scroll to the bottom and go check out my talented fellow bloggers for some incredible looking starters, sides and even a dessert!
Is your Thanksgiving looking a little different this year too?
4 tablespoons unsalted butter, melted and cooled slightly
2 medium russet potatoes, scrubbed (do not peel)
2 tablespoons finely chopped herbs (I used equal parts rosemary and thyme)
salt and pepper
1/4 cup finely grated parmesan, plus additional for sprinkling
tiny herb sprigs for garnish
Pre-heat the oven to 400 degrees; lightly grease a 12-cup muffin tin. Use a mandoline or sharp knife to slice the potatoes as thin as possible.
Transfer the melted butter and potato slices to a large bowl and toss to thoroughly coat each slice. Add the herbs, 1/4 cup grated parmesan and salt and pepper and toss again.
Divide the slices among the 12 wells of your muffin tin – don’t worry if the stacks come up a little higher than the wells. Spray a piece of foil with non-stick cooking spray and place greased-side down over the tin, crimping the edges to seal.
Bake for 30 minutes, remove foil and sprinkle with additional parmesan. Bake for another 20 – 30 minutes or till golden brown. Use the tip of a small knife to gently remove the stacks from the tin and garnish with tiny herb sprigs. Serve immediately.
Note: this dish can go vegan if you substitute the butter for an equal amount of non-dairy spread, and the parmesan for a vegan-friendly version (store bought or homemade).
This delicious recipe brought to you by Sheri Silver
Kale Ceasar Salad with Pomegranate and Pumpkin Seeds ~ Classic Casual Home
Corn Bread Stuffing with Andouille Sausage and Peppers ~ Cindy Hattersley
Roasted Fall Vegetable Salad ~ CatwithaK Cooks
Wild Rice With Cranberry and Pecans ~ Pinecones and Acorns
Mini Pumpkin Pies With Specaloos Crust and Ginger Whipped Cream ~ Most Lovely Things