Cheesy Potato Stacks with Aged Black Garlic are crispy, golden layers of thinly sliced potatoes, coated in a rich black garlic butter and topped with a blend of Gouda and Parmesan. Baked to perfection in a muffin tin, these savory stacks are infused with thyme and garlic for a flavorful, cheesy side dish.
Cheesy Potato Stacks with Aged Black Garlic
Rated 5.0 stars by 1 users
Servings
12
Prep Time
20 minutes
Cook Time
40 minutes
The Cheesy Potato Stacks with Aged Black Garlic are a delectable twist on classic layered potatoes, offering a perfect balance of flavors and textures. Thinly sliced potatoes are tossed in a luscious black garlic and butter mixture, giving them a deep, savory richness. Each potato stack is layered with a blend of finely grated Gouda and Parmesan cheeses, fresh thyme, and garlic, ensuring every bite is loaded with creamy, cheesy goodness. Baked in a muffin tin for an easy, elegant presentation, the stacks come out crispy on the outside and tender on the inside, with the cheese forming a golden crust on top. Garnished with extra thyme for a fresh, herbal note, these potato stacks are an impressive side dish that pairs beautifully with roasted meats, fish, or vegetables. They’re perfect for both casual meals and special occasions, offering a sophisticated yet comforting flavor profile.
Author:Black Garlic & Co.
Ingredients
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Olive oil for greasing
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80g Gouda cheese, finely grated
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30g Parmesan cheese, finely grated
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Two tsp fresh thyme, stems removed (extra for garnish)
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Two tsp dried thyme
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Salt
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Four cloves fresh garlic, very finely chopped
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800g potatoes, peeled and thinly sliced
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40g butter, melted
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One rounded tbsp of Aged Black Garlic Savoury Paste
Directions
Preheat oven to 200 degrees Celsius using the top and bottom element function.
Grease a muffin tin with 12 muffin spaces using olive oil.
In a small bowl, mix both cheeses, fresh thyme, dried thyme, salt and fresh garlic.
In a large bowl, coat the potatoes in melted butter first, then coat in Black Garlic Savoury Paste.
Layer the potatoes into each muffin space by adding a few potato slices, then a good pinch of cheese mix, then potatoes and so on. Continue layering until the cheese is last on top. Stack potatoes higher than the tin as they will reduce in size in the oven.
Place in the oven with foil on top for 25 minutes. Take off the foil and continue to bake for another 10-15 minutes or until the potatoes are cooked and golden. Garnish with thyme on top.
Recipe Note
Tips
-Cutting potatoes with a mandolin will get the best results with thin and even slices.
-When the Aged Black Garlic Savoury Paste is mixed with melted butter, it will clump slightly; however, once in the oven, it will melt normally.
-Use kebab sticks to hold the foil up, so the cheese doesn’t stick to it.
