Potato gratin

Potatoes have always been my favorite ever since I was a little girl. My friends remember me by the girl who orders each and every potato dishes on the menu when we go to Kenny Rogers Roasters. Today was one of the days where I felt like indulging in potato-goodness. I decided to bake thinly sliced stacked potatoes and top it with oregano. Simple yet delicious.

  • Olive oil
  • 4 cloves garlic, minced
  • Potatoes, sliced thinly
  • Oregano
  • Parmesan cheese
  • Salt and pepper
  1. Preheat oven to 180 degrees Celcius.
  2. Combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.
  3. Peel the potatoes and thinly slice them with a mandolin or by hand.
  4. Brush muffin tins with the garlic oil using a pastry brush.
  5. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Sprinkle parmesan cheese over the potato slice.
  6. Layer another slice of potato and brush it with the garlic oil and sprinkle with parmesan.
  7. Repeat until it stacks up to the top of the muffin tin.
  8. Season with salt and pepper.
  9. Sprinkle the potato stacks with the oregano.
  10. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.
  11. Serve immediately.
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