1½ kilograms medium agria potatoes, peeled
1 tablespoon finely chopped rosemary
2 tablespoons chopped fresh thyme, plus extra sprigs to garnish
120 grams butter, melted
150 grams emmental or gruyère cheese, grated
½ cup finely grated parmesan
sea salt and ground pepper
Grease a 12-hole, standard muffin tin and line the bases with a circle of baking paper.
Preheat the oven to 180°C fan bake.
Slice the potatoes very thinly on a mandoline or with a very sharp knife. Don’t wash the sliced potatoes.
Put the herbs and butter in a large bowl and season very generously with salt and pepper. Add the potatoes and toss together with your hands, ensuring all slices are coated in butter and not clumped together. Add both cheeses and toss again.
Layer the potatoes in the tins, stacking them above the rims as they will shrink considerably during cooking.
Cover with a piece of greased baking paper, then cover tightly with foil.
Bake for 35 minutes then uncover and continue to bake until the potatoes are tender when pierced with a skewer.
Run a knife around the inside of each tin to release them, then lift out and place on paper towels to remove excess butter. Carefully remove any paper bases stuck on the bottom of the stacks.
To serve: Transfer to a serving plate and top each one with a pinch of sea salt and small sprig of thyme, if desired. Makes 12