Instructions

Preheat oven to 400 Degrees.  Spray muffin tins and set aside.  Use a tin that hold 12 muffins or 2 tins that hold 6 muffins each.

Caramelize Onions:  Place a large cast iron skillet or saute pan on the stove over medium high heat.  Add 1 tablespoon of Olive oil and 1 tablespoon of butter.  Once butter melts, add the sliced onions.  Heat through for about 10-15 minutes.  Add the chicken broth, season with S&P and cook for another 5 minutes.  Turn heat to medium low and continue cooking the onions for about another 15 minutes or until onions are a nice golden color.  If they start sticking to the pan you can add another splash of chicken broth.   Remove from heat, set aside.

Prepare Herbs:  finely chop the rosemary and thyme.  Add a good pinch of Kosher salt to the herbs; this will help to chop them finer.

Prep Potatoes:  Using a mandolin or food processor (with attachment that slices potatoes), slice potatoes thin.  Place potatoes in large bowl of cold water and let them soak for about 5-10 minutes to get some of the starch out.  Remove potatoes, pat dry with paper towels.

Place a small piece of butter on bottom of each muffin cup.  Add 1 slice of potato to each cup, top with a sprinkle of the rosemary and thyme, a pinch of S&P and some of the caramelized onions.  Repeat adding potato, herbs, onions, S&P until you reach the top of the muffin tin.  Pour some 1/2 and 1/2 into each muffin cup just until you see it come up about 1/4 of the way in each tin/cup.

Potatoes-ready for the oven!

Bake in the oven until potatoes are nice and crispy on outside but fork tender, about 1 hour.  If the potatoes start to get too dark on top you can tent some foil over top.  Remove from oven, let the potatoes sit for a minute or two then remove them carefully and transfer to a platter.  Garnish with some herbs and serve.

Mangia! Enjoy!