CHEESY POTATO STACKS
So far I’ve not found anything that requires a conventional oven that I can’t cook in my little Omnia stove top oven. Tonight while my chicken breasts were ‘poaching’ all on their own off-burner (you can read about this ingenious method here) I cooked us these rather elegant little potato morsels.
Getting down and dirty with clean hands of course, I massaged the buttery cheesy peppery mixture into each slice.
Equally portioned into little muffin cups they were ready to cook.
And bonus, I even had a moment between waiting for the chicken and potatoes to pour a little glass of wine.
The downside…Captain said I didn’t make enough. Upside these will make a great addition to any dinner party. Isn’t it wonderful when something so easy looks special enough to serve your special guests?
- 6 small potatoes (Galley Kat Note: I chose small potatoes because of the size of my individual muffin cups. If your muffin tin is larger, chose potatoes larger. The best are those that fill the diameter well)
- 3 tbsp melted butter
- 2 tbsp olive oil
- ¼ cup shredded parmesan
- Salt and pepper
- 1 tsp dried herbs of choice (I used thyme for this)
- Special equipment: Omnia stove top oven with rack, silicone muffin cups
- If using conventional oven you will need a muffin pan.
- Slice the potatoes and thinly as possible.
- Add to bowl with butter, oil, Parm and seasonings
- Massage the potato slices making sure each is well coated.
- Place layers of potatoes into each muffin cup.
- Sprinkle with extra cheese or cracked pepper if you wish.
- Place on heated Omnia base plate covered and cook on high for 5 minutes, reduce heat to medium low and cook about 20-25 minutes until cooked through and crisp brown on top.
- Let stand for about 5 minutes then serve.
- If using a conventional oven, cook in prepared muffin tin at 375 deg for about the same time or until crisp and browned. Time will depend on the thiness of your cut and the size of muffin tin