Crispy Parmesan Thyme Sweet Potato Stacks

Preparation

1. Preheat the oven to 200 degrees Celsius.
2. Thinly slice 3 large ‘yellow’ potatoes and 2 large sweet potatoes and place in a bowl.
3. Grate the Gruyère cheese in the large holes of the grater and the Parmesan cheese in the small holes of the grater.
4. Then grate 2 cloves of garlic on the small holes of a grater. Pick the leaves from 4 large sprigs of sage and finely chop until you have 2 tablespoons. Then pluck the leaves from 7 sprigs of thyme until you have 1 teaspoon full.
5. Melt a cube of butter in a medium saucepan over low heat. Add the garlic, sage, thyme, salt and pepper. Stir everything together and let it simmer for 1 minute until fragrant. Pour it over the potato slices in the bowl and stir well.
6. Place the potato slices in the cavities of the muffin tin. Alternate the sweet and ‘normal’ slices for a nice color effect. Sprinkle the cheese between layers. Divide evenly between the layers until they are slightly above the muffin tin. Watch carefully that the stacks shrink during baking.
7. Cover the stacks with aluminum foil and place the muffin tin on a baking sheet. Bake the potatoes for about 20 minutes. Then remove the aluminum foil and bake for another 20 minutes until golden brown and crispy.
8. Let cool for 5 minutes and then remove the stacks from the muffin tin with a butter knife.
9. Sprinkle with some salt if desired and enjoy!

Note: If you don’t have sage or thyme at home, you can also use rosemary and oregano.