I’m always looking for ways to take my potato game up a notch. My latest potato creation comes in the form of these cheesy potato stacks. Serve them for breakfast or with a steak dinner — you truly can’t go wrong.
Peel 1 1/2 lbs of potatoes. Then using a mandoline (or a sharp knife) very thinly slice the potatoes into rounds about 1/16-inch thick.
Add to the bowl of minced garlic, olive oil, salt, black pepper, and cayenne pepper, and toss the potatoes with your hands until every slice is coated in the oil.
Fill each muffin well with 4 stacked slices of potato. Top each stack with a small pinch of grated cheese (about a scant 1/2 teaspoon). Repeat 2 more times.
Bake at 375ºF for about 30 minutes. Then remove pan, sprinkle with more cheese, and broil until cheese is melted and crispy, about 4 more minutes.
Immediately transfer the stacks to a serving dish and sprinkle with 2 tablespoons finely chopped fresh with chives.