Ingredients

• 4 or 5 potatoes ( 26oz - 750g)
• 3 or 4 sprigs of fresh thyme (or one tsp dried)
• 1 garlic clove
• Half tsp onion salt
• 50g - 2oz butter
• 60g - Parmesan cheese
• Pepper

Steps

• Step 1

  Place butter in a saucepan on low heat until melted. (set aside one tbsp for greasing muffin pan)
  Add the onion salt, crushed garlic, thyme and pepper to butter, mix well, turn off heat and keep aside.

• Step 2

  Wash and peel potatoes, trim off any eyes or unsightly bits.

• Step 3

  Using a mandolin or a food processor with thin blade attachment, slice all the potatoes thinly.

• Step 4

  Place all the slices into a large container (any container large enough to mix) and pour all the butter mixture over potatoes.

• Step 5

  Grate all the Parmesan cheese and add to potatoes, mix well using your hands. Ensure each piece has been separated so they are all evenly coated.

• Step 6

  Butter the muffin pan using a pastry brush with a little melted butter.

• Step 7

  Layer the potato slices into stacks and place evenly into muffin pan cups.

• Step 8

  Brush a little more butter on top of each one and bake in oven for 60 min at 320°F – 160°C until golden brown.

Little Tips

Any potato will work but use waxy potatoes for best results.
Make them in advance and reheat them before serving.