Simple Potato Stacks (Print Version)
# Ingredients:
01 -
Cooking spray
02 -
1.2 kg of floury potatoes
03 -
2 tablespoons of butter, unsalted
04 -
2 minced garlic cloves
05 -
Half a cup of thick cream
06 -
1 teaspoon chopped fresh thyme
07 -
1/2 teaspoon of salt
08 -
Ground black pepper
09 -
2.5 ounces gruyere, cut into 12 pieces
10 -
3/4 cup gruyere cheese, shredded
# Instructions:
01 -
Set oven to 350°F. Melt butter in a pan, use a brush to coat muffin tin holes lightly.
02 -
Cook garlic in leftover butter for 20 seconds. Pour in cream and salt, simmer briefly for 30 seconds. Keep warm.
03 -
Peel the potatoes, slice off bottoms to stand upright. Cut cylinders for the muffin tin, then slice thin, about 2mm.
04 -
Start by filling muffin cups halfway with potato slices. Fit pieces together for tidy stacks.
05 -
Spoon 1 teaspoon of cream mixture onto each stack and place one cheese square on top.
06 -
Stack more potato slices to just above the tin edge, coat with cream mixture, and sprinkle with thyme.
07 -
Cover the tin, bake for 40 minutes until soft. A knife should pass through the potatoes easily.
08 -
Take off foil, cover stacks with grated cheese, bake another 10 minutes till golden. Sprinkle on leftover thyme.
09 -
Let cool for 5 minutes. Use a spoon to lift out stacks. Perfect as a side, snack, or breakfast.
# Notes:
01 -
Russet or Sebago potatoes make fluffy layers with the best texture.
02 -
Gruyere melts wonderfully, but feel free to use any similar cheese.
03 -
Make ahead option: bake and store in the fridge or freezer, then warm up for 10 minutes at 350°F.