Take one birthday boy, add two massive filet mignons from Drewes Brothers, several bottles of red wine (okay throw in a box too) and top it off with mini pommes anna and what do you have? A grown man dancing with sparklers, a killer next-morning headache and a jones for more of those insanely delicious potato piles! Seriously, I cannot tell you how good these were topped with a fried egg the day after. Make extra. Trust me on this.
6 thyme sprigs
1 tsp chopped thyme
1 garlic clove, minced
1 lb Yukon Gold potatoes
2 tsp sea salt
1 tsp ground black pepper
Preheat oven to 350*. Melt butter in a saucepan over low-medium heat. Use a pastry brush to coat muffin cups with butter. Line each muffin cup with a parchment paper rounds (or cut out the bottom of cupcake cups). Drizzle 1/2 tsp butter into each cup and then place a thyme sprig in the center of each. Add the chopped thyme and garlic to remaining butter in pan and simmer for two 2 minutes. Remove from heat.
Use the slicing blade on a food processor or a mandolin to slice potatoes into very thin slices. Pour the garlic butter over the slices and toss along with salt and pepper. Place the slices in the muffin cups, layering in a circular pattern. Drizzle a few drops of olive oil onto the tops of the potatoes.
Cover tightly with foil and place on a baking sheet. Bake for 35 minutes. Remove foil. Set the muffin tin aside and place the baking sheet on top, flip over and tap to release potatoes. Carefully flip each cake over so that the thyme sprigs are on the bottom. Remove parchment paper.
Increase heat to 425*. Return potatoes to oven and bake another 25-30 mins until golden brown. Flip cakes over once more to serve with thyme sprigs on top. Sprinkle with sea salt.
Adapted from Bon Appetit. Makes 6 Servings
Happy Birthday Christopher!