Truffle & Thyme Stacked Potatoes, Gluten & Dairy Free
Servings 6
Equipment
- 1 Muffin tin
- 1 Mandolin or sharp knife to cut the potatoes very thin
Ingredients
- 4 Potatoes, white, gold or sweet
- 1-2 Cloves Garlic, minced
- 2 tsp Fresh thyme leaves divided
- 1/2 tsp Black pepper
- 3/4 tsp Salt
- 2 tbsp Black truffle Olive oil I used California Olive Ranch brand from wholefoods
- 4 tbsp Vegan butter You can also use regular butter if you're not dairy free
Instructions
- Pre heat oven to 375F. Lightly greases a muffin pan
- In a small saucepan heat the butter, garlic, half the thyme leaves (1 tsp) and truffle oil for about 3 minutes until all the butter is melted and you can smell the garlic. Remove from the heat
- While the butter it melting slice your potatoes. You can use a mandolin for uniform sizing 1/8" or a very sharp knife to make thin slices.
- In a large mixing bowl add all the potato slices and pour the butter mixture over them. Sprinkle the salt and pepper
- Stir well until all of the potatoes are coated.
- Stack the slices in the muffin tins until they just slightly pass the top of each muffin cup
- Optional: I sprinkled the rest of the thyme leaves and a tiny bit more salt and pepper on each stack to make them look pretty
- Roast for 50 minutes. They should be golden brown on the edges and cooked through. Serving size is about 2 stacks per adult, 1 per child