4 medium Yukon gold potatoes
8 ounces Monterey cheese, shreeded
4 ounces Parmesan cheese, shredded (save out 1/2 ounce for topping)
1/2 cup butter, softened
1/2 cup olive oil
2 teaspoons black pepper
2 teaspoons kosher salt
Chives and sour cream for garnish
Preheat pellet grill to 425 °F.
Slice potatoes 1/8" thick.
In a large mixing bowl, mix potatoes, cheese, butter, olive oil, salt and pepper.
Stack potatoes in cast iron muffin pan, over filling each muffin slot.
Top with remaining parmesan cheese.
Cook for 20 minutes or until top is golden brown.
Garnish with chives and sour cream.