Asiago Potato Stacks Recipes

ASIAGO POTATOES

Steps:

• Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
• Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
• Drain garlic, reserving oil for another use, then mash to a paste.
• Preheat oven to 350°F with rack in middle.
• Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
• Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
• Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

ASIAGO POTATO STACKS

Steps:

• Preheat oven to 375 degrees.
• Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
• In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted. Stir in grated cheese.
• Dry each potato as you remove from water. Discard water. Using a mandolin, slice potato slices horizontally as thin as possible and place in a large bowl. When you are about half sliced, pour about half the butter mixture over top. Slice the rest and add to the bowl and top with remaining butter mixture.
• With your hands gently work the potatoes and butter mixture to coat.
• Spray a 12 cup standard muffin pan with non-stick cooking spray.
• Layer slices of potatoes in each cup dividing equally. Discard any liquid left in the bowl. Sprinkle a little additional cheese over each stack and bake for 40-50 minutes or until browned and crispy and cooked through.
• Allow to sit for five minutes to set up, then serve, removing each portion from the muffin pan with a soup spoon.