Cheesy Potato Stacks (Print Version)
# Ingredients:
01 -
1.2 kg starchy potatoes (large, long ones).
02 -
30g unsalted butter.
03 -
2 garlic cloves, finely minced.
04 -
1/2 cup heavy cream.
05 -
1 teaspoon fresh thyme leaves (or 3/4 tsp dried).
06 -
1/2 teaspoon salt.
07 -
Black pepper to taste.
08 -
75g gruyere cheese, sliced into 12 squares.
09 -
3/4 cup gruyere cheese, shredded.
10 -
Oil spray.
# Instructions:
01 -
Heat oven to 350°F/180°C. Brush muffin tin with melted butter.
02 -
Cook garlic in remaining butter 20 seconds. Add cream and salt, simmer 30 seconds.
03 -
Peel potatoes, trim bases. Cut into cylinders to fit muffin tin.
04 -
Slice cylinders into 2mm slices using mandolin or knife.
05 -
Layer potato slices halfway up muffin tin holes.
06 -
Add 1 teaspoon cream mixture to each stack.
07 -
Add cheese slice, then more potatoes until 1cm above rim.
08 -
Add remaining cream mixture and thyme.
09 -
Cover with foil, bake 40 minutes until tender.
10 -
Top with shredded cheese, bake uncovered 10 minutes until golden.
11 -
Let stand 5 minutes before removing.
# Notes:
01 -
Perfect for make-ahead.
02 -
Can be frozen.
03 -
Works as side dish or finger food.
04 -
Great for breakfast with eggs.
05 -
Use starchy potatoes for best results.
06 -
Multiple cheese options work well.