6 medium/large red potatoes, washed and sliced about 1/8" thick
1/2 cup non salted butter
1 head of garlic, peeled and crushed
1 tsp garlic powder
1 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1 cup Asiago cheese, grated
Preheat oven to 425 degrees
Wash and drain potato slices, place slices on a towel to dry
Melt butter in a small saucepan over low heat
Crush garlic but leave in large chunks, add to melted butter, and cook for 5 minutes to soften garlic
Find your muffin tins
Place potatoes into large bowl, pour hot garlic butter over them add garlic powder, both peppers toss well to coat all the potatoes
Place one slice of potato in bottom to cover
Begin to line the tins with potatoes, overlapping them as you do
Once florets are made place garlic chunks into the center of each floret
Cover with aluminum foil and place into oven using a lower rack. Bake covered for 45 minutes.
Remove from oven and remove the foil then sprinkle 3 tablespoons of cheese onto the florets then return to the oven for 15 minutes.
Garnish with minced parsley, chives or whatever else floats yer boat...
I have experimented with red, yellow and Idaho russet, potatoes. Cooked covered with foil and uncovered. Temperatures varying between 375F and 450F and have found red potatoes, covered per the instructions above worked best for me. The pictures below show 3 varieties cooked covered and uncovered.
Go heavy on the garlic as it gets so mellow and yummy as it slow bakes in the potatoes. Enjoy!!!
Snowy Palms Resort