Ingredients
- 2 pounds russet or Yukon Gold potatoes, scrubbed clean (peeled if you prefer a smoother texture)
- 4 tablespoons unsalted butter, melted
- 1 and a half teaspoons kosher salt (or 1 teaspoon regular table salt)
- 1 and a half cups shredded sharp cheddar cheese, lightly packed
Directions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a standard 12-cup muffin tin using a little of the melted butter or a quick spray of nonstick cooking spray so the potato stacks will release cleanly and easily once they are done baking.
Slice your potatoes into very thin, even rounds, approximately one-eighth of an inch thick or a touch thinner. A mandoline slicer makes this step go quickly and produces beautifully uniform slices, but a sharp knife and a steady, patient hand will get the job done just as well. Focus on keeping the slices as consistent in thickness as possible so everything cooks evenly throughout.
