Ingredients
8 servings
| ½ | cup butter, melted |
| ¼ | cup plus 1 tablespoon grated parmesan, divided |
| 4 | cloves garlic, minced |
| 2 | teaspoons chopped fresh thyme |
| ½ | teaspoon plus ¼ teaspoon salt, divided |
| ½ | teaspoon pepper |
| 2 | medium Yukon potatoes, peeled and thinly sliced |
| 2 | medium sweet potatoes, peeled and thinly sliced |
| Chopped fresh parsley, for garnish |
Directions
Heat oven to 375°F. Grease a 12-cup muffin pan. In large bowl, whisk together butter, ¼ cup parmesan, garlic, thyme, ½ teaspoon salt and pepper. Add potatoes to butter mixture; stir to coat. Evenly stack potato slices alternating Yukon and sweet potatoes evenly in muffin wells. Pour any leftover butter mixture over stacks. Sprinkle with remaining parmesan and salt. Bake 35 to 45 minutes or until toothpick pierces stack easily. Garnish with chopped parsley.