Truffle & Thyme Stacked Potatoes, Gluten & Dairy Free

In a small saucepan heat the butter, garlic, half the thyme leaves (1 tsp) and truffle oil for about 3 minutes until all the butter is melted and you can smell the garlic. Remove from the heat

While the butter it melting slice your potatoes. You can use a mandolin for uniform sizing 1/8" or a very sharp knife to make thin slices. 

In a large mixing bowl add all the potato slices and pour the butter mixture over them. Sprinkle the salt and pepper

Stir well until all of the potatoes are coated. 

Stack the slices in the muffin tins until they just slightly pass the top of each muffin cup

Optional: I sprinkled the rest of the thyme leaves and a tiny bit more salt and pepper on each stack to make them look pretty

Roast for 50 minutes. They should be golden brown on the edges and cooked through. Serving size is about 2 stacks per adult, 1 per child