Cheesy potato stacks

You will need: 2 pounds potatoes, scrubbed (peeled if you prefer) 4 tablespoons unsalted butter, melted 1 1/ 2 teaspoons salt (or seasoned salt) 1 1/ 2 cups shredded sharp cheddar cheese, lightly packed

Method:

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with a bit of the melted butter so the potatoes release easily after baking. Slice the potatoes into very thin rounds, about 1/ 8 inch thick or a little less. A mandoline makes quick work of this, but a sharp knife and a steady hand do just fine. Try to keep the slices roughly the same thickness so they cook evenly.

Place the potato slices in a large bowl. Drizzle the melted butter over the potatoes and sprinkle with the salt. Toss with your hands until every slice has a light sheen of butter and a bit of seasoning. Sprinkle about 2 tablespoons of the shredded cheddar into the bottom of each muffin cup, dividing roughly half of the cheese among the 12 cups.This makes a lovely cheesy base and helps form those lacy, crisp edges. Layer the buttered potato slices into the muffin cups, stacking them up to just below the rim.

Press down gently as you go so the stacks are snug, but don’t worry if they look a little uneven; they’ll settle as they bake. Top each potato stack with the remaining shredded cheddar, dividing it evenly among the cups.Try to keep most of the cheese on top of the potatoes, but a little falling down the sides is what gives you those browned, frilly edges.

Cover the muffin tin loosely with foil, tenting it slightly so the foil doesn’t stick to the cheese. Bake covered for 25 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife. Remove the foil and continue baking, uncovered, for another 15 to 20 minutes, or until the potatoes are completely tender and the cheese around the edges is deeply golden and crisp. Ovens vary, so keep an eye on them toward the end.

Let the potato stacks rest in the pan for about 5 minutes after you take them out of the oven. Run a small knife around the edges of each cup to loosen, then gently lift the stacks out with a spoon or offset spatula and arrange them on a white serving platter.

Serve the cheesy potato stacks hot, while the edges are still crisp and the cheese is melty. Any that cool down can be rewarmed in the oven at 350°F for about 5 to 10 minutes to bring back a bit of their crunch.