Stacks on stacks (of potatoes, that is)! This recipe transforms everyone's favorite scalloped potato bake into something new, fun to eat, and deliciously crispy.

Time: 30 minutes 
Yields: 4-6 servings

Crispy, Cheesy Layered Potatoes

Ingredients:

• 5 medium potatoes (Russet or Yukon), cut into thin 1/8 inch slices using a mandolin
• ¼ cup Chosen Foods Avocado Oil
• 1/4 cup butter, melted
• 4 tablespoons fresh rosemary, chopped
• 1/4 cup fresh oregano, chopped
• 4 cloves garlic, grated 
• 1/2 cup shredded sharp cheddar
• 1/2 cup grated parmesan cheese
• ½ teaspoon of both sea salt and freshly ground black pepper
• Flakey salt for topping
• Chosen Foods Avocado Oil Spray

Instructions

1. Preheat the oven to 400°F. Spray a muffin tin with Avocado Oil Spray to grease. 
2. Using a mandolin or very sharp knife, cut the potatoes into very thin (1/8 inch) slices.
3. In a large bowl, mix the avocado oil, melted butter, rosemary, oregano, garlic, cheddar, parmesan, salt and pepper. Then add the sliced potatoes and toss to coat.
4. Layer the potatoes one by one evenly in the greased muffin tin. Stack taller than you think you should, as they'll shrink a lot as they cook.
5. Place a piece of parchment paper or aluminum foil over the top of the muffin tin to prevent burning. Roast for 30 minutes, remove the covering, and continue cooking for another 20-25 minutes or until the potatoes are golden brown and cooked through. 
6. Use a butter knife and gently run it around the edges of each stack to release them from the tin. 
7. Sprinkle the top with flakey salt and leftover herbs. 
   
   

All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.