RECIPES

Potato Stacks with Loaded Yoghurt Dip

Name: Potato Stacks with Loaded Yoghurt Dip
Cook time: 10 s
Yield: 12
Ingredients: Garlic Herb Butter; 115 g unsalted butter; 3 cloves garlic minced; 25 g grated Parmesan cheese; 3 tablespoons fresh parsley chopped; 2 teaspoons fresh thyme chopped; 1½ teaspoons sea salt; ½ teaspoon ground paprika; 1 tablespoon (about 1 small lemon’s) zest; Freshly ground black pepper to taste; Potato Stacks; 1.4 kg medium yellow potatoes or sweet potatoes washed and sliced 1.5 mm thick; 12 small sprigs fresh thyme; 60 g shredded Gruyère or mature cheddar cheese; Loaded Sour Cream Dip; 240 g FAGE Total Yoghurt; 115 g cream cheese at room temperature; 6 slices cooked bacon coarsely chopped (about 80 g); 115 g shredded cheddar cheese; 60 ml finely sliced chives; 1 tablespoon ranch seasoning powder

COOK

1 Hour 10 Minutes

Amount of Servings

Ingredients

Garlic Herb Butter

115 g unsalted butter

3 cloves garlic, minced

25 g grated Parmesan cheese

3 tablespoons fresh parsley, chopped

2 teaspoons fresh thyme, chopped

1½ teaspoons sea salt

½ teaspoon ground paprika

1 tablespoon (about 1 small lemon’s) zest

Freshly ground black pepper, to taste

Potato Stacks

1.4 kg medium yellow potatoes or sweet potatoes, washed and sliced 1.5 mm thick

12 small sprigs fresh thyme

60 g shredded Gruyère or mature cheddar cheese

Loaded Sour Cream Dip

240 g FAGE Total Yoghurt

115 g cream cheese, at room temperature

6 slices cooked bacon, coarsely chopped (about 80 g)

115 g shredded cheddar cheese

60 ml finely sliced chives

1 tablespoon ranch seasoning powder

Steps

Preheat the oven to 200°C (fan 180°C). Set aside a muffin pan for the potatoes.
In a microwave-safe bowl, combine the butter, garlic, Parmesan, parsley, thyme, salt, paprika, lemon zest and black pepper. Heat in 30-second intervals until the butter has melted and the ingredients are well mixed.
Using a mandolin, slice the potatoes (skins on) as thinly as possible and place them in a large bowl of cold water.
Drain the potatoes and pat them dry thoroughly with kitchen paper or a clean tea towel.
Place the potatoes in a large bowl, add the melted butter mixture and toss well to coat evenly.
To assemble, place a small sprig of thyme and a drop of olive oil in the bottom of each muffin cup. Layer the potato slices, slightly overlapping, until each stack rises about 1 cm above the top of the tin. Ensure the stacks are even in height.
Set the muffin tin on a baking tray to catch any butter that may drip.
Sprinkle the Gruyère cheese over the top of each stack, cover loosely with foil, and bake for 35 minutes, or until the potatoes are tender.
Remove the foil and bake uncovered for a further 15 minutes, or until the cheese is golden brown.
Meanwhile, make the dip: in a medium bowl, mix together yoghurt, cream cheese, bacon, cheddar, chives, and ranch seasoning. Transfer to a small baking dish and bake for 15 minutes, or until the cheese is bubbling.
Serve the crispy potato stacks hot with the warm yoghurt dip.