Cheesy Potato Stacks (Print Version)
# Ingredients:
01 -
1 kg potatoes, large and long, good for mashing.
02 -
2 tablespoons butter, unsalted.
03 -
Two minced garlic cloves.
04 -
Half a cup of cream, heavy type.
05 -
3/4 teaspoon dried thyme or 1 teaspoon if fresh.
06 -
A pinch of salt.
07 -
A bit of black pepper, as much as you like.
08 -
12 small gruyere cheese squares, about 75 grams in total.
09 -
3/4 cup grated gruyere cheese.
10 -
Cooking spray or oil spray.
# Instructions:
01 -
Set your oven to 180°C or 350°F and brush some butter inside your muffin tin.
02 -
In the leftover butter, toss the garlic and cook for a few seconds. Pour in cream, toss in salt, and let it heat for half a minute.
03 -
Slice the ends off your potatoes, peel them, then cut into chunks that fit into the muffin tin.
04 -
Slice potato chunks into thin circles, no thicker than about 2mm, using a mandolin or a steady hand with a knife.
05 -
Drop potato rounds into the muffin slots until they’re about halfway filled.
06 -
Spoon around a teaspoon of the cream sauce over each half-filled potato stack.
07 -
Add a cheese square on top, toss in some more potato slices until they’re a little above the rim.
08 -
Drizzle any remaining cream and sprinkle thyme over the top pieces.
09 -
Wrap the tin with foil and leave it in the oven for 40 minutes, making sure potatoes soften.
10 -
Sprinkle grated cheese on top and bake it without foil for another 10 minutes until browned.
11 -
After taking them out, let them cool for about five minutes before removing them from the tin.
# Notes:
01 -
Can be prepared in advance.
02 -
It freezes nicely.
03 -
Awesome side dish or snack option.
04 -
Pairs well with eggs for the morning.
05 -
Go for starchy potatoes—they work best.
06 -
Feel free to try other cheeses.