After making countless mashed potato recipes for large gatherings, I was trying to think of a solution that was easy to make but looked good enough to serve guests. Simple to stack with the use of a muffin pan, the portion sizes take the guess work out of how much quantity to make. The smooth and velvety nature of the Alaska Bloom potato brings a sense of elegance to the table. The perfect potato to use in the potato stack recipe, as the texture makes these taste delicious and feel fancy.
12-14 Alaska Bloom potatoes, peeled
3 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme (and a few sprigs for garnish)
1 teaspoon chopped fresh rosemary
½ teaspoon salt
½ teaspoon pepper
½ cup freshly grated Asiago cheese
Flaky sea salt (for garnish)
Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray. Cut peeled potatoes into thin slices with a sharp knife (about 1/16” thickness). Add potato slices to a large bowl.
Whisk together melted butter, olive oil, thyme, rosemary, salt and pepper.
Add butter mixture to the bowl with potato slices, and toss evenly to coat.
Layer potato slices into muffin pan, filling each cup to the top. Sprinkle a little asiago cheese on top of each stack. Bake until the tops are golden brown and centers are tender. About 45-55 minutes. (If cheese is browning too quickly, cover with foil for the remaining 10 minutes)
Remove from oven and let potato stakes stand for 3-5 mins in the pan. Carefully remove stacks from the pan with a spoon and transfer to serving dish. Garnish with flaky sea salt and thyme sprigs.
