BY LIFE’S LITTLE SWEETS
Crisp Rosemary Thyme Potato Cheese Stacks are a creamy, rich, savory, herb-y side that can be made easily in a muffin tin.
– 1 jalapeño, seeded, chopped – 1 teaspoon dried ground rosemary – 1/2 teaspoon ground thyme – 1/4 cup half and half or same amount cream – 1/2 teaspoon Kosher salt
Preheat oven to 400 degrees F.
Grease a 12 cup muffin tin. Set aside
Slice the potatoes with a mandolin slicer, carefully, using the guard.