Asiago Potato Stacks

These are tasty, but for the effort/time required, I'm only going to give them 8.5/10.  If you don't have a decent mandoline (I currently only have a cheap-y one), don't even bother attempting this.  Mind you, I'm not a fast cook to begin with, but this took me well over an hour to prep.  It's also annoying to peel yukon gold potatoes, as part of their appeal (no pun intended) is that you don't need to peel them.  But since this recipe wants the starch rinsed off, it's necessary.  I'm also not sure why (nor if) the two Russet potatoes are necessary.  The ones I used were not very heavy, so I ended up with closer to 2 lbs of Yukon golds and around 1/2 lb of Russets.  Original recipe indicates using one 12-cup style muffin/cupcake baking tray; mine came out needing half the cups of a second tray; I will reduce the recipe, should I make it again.

Link to original recipe: https://www.afamilyfeast.com/asiago-potato-stacks/#tasty-recipes-23522

Ingredients:

2 large, long Russet potatoes (around 1 1/2 lbs)

1 lb small size Yukon gold potatoes

3 T. butter, plus more to grease muffin/cupcake baking trays

2 T. olive oil

1 T. fresh thyme leaves, chopped

1/2 T. kosher salt

1/4 tsp. coarse ground black pepper

1/2 c. (plus more for topping) Asiago cheese, finely shredded

Grey sea salt for topping (optional; I did use)

Directions:

1. Butter/grease two 12-cup muffin/cupcake baking trays and set aside.  Place a large bowl in a sink and fill it about 2/3 full of water.  Peel potatoes and after each is peeled, place in the water.

2. In a small bow, microwave butter, oil, thyme, salt, and pepper together, until butter has melted.  Stir in Asiago. (I forgot to mix in the Asiago until after the pic)

3. After you remove each potato from the water, dry it on a towel, then use a mandoline slicer to slice potato thinly into a large bowl.  After you have sliced about half of the potatoes, pour about half the butter mixture in with the sliced potatoes and mix together.  Heat oven to 375°F.

4. Finish slicing remaining half of potatoes and mix in rest of butter mixture, working in gently by hand.

                                            

5. Layer the potatoes slices in the prepared muffin/cupcake baking trays, dividing evenly among the cups, filling them each almost to the top.

6. Sprinkle some additional Asiago atop each cup, along with some grey sea salt.  Bake for 40-50 min, of until baked through (it took 45 for the partially full tray, 50 for the completely full one, in the convection oven).  Leave in baking trays for 5 min after removing from oven before serving.  Enjoy!