Cheesy Potato Stacks (Printable Format)
Small stacks of potato slices baked with cream, garlic, and cheese in muffin pans. Great for serving at home or special occasions.
# Needed Ingredients:
01 -
1.2 kg large, long potatoes with high starch content.
02 -
30g butter (unsalted).
03 -
Two garlic cloves, minced finely.
04 -
Half a cup of heavy whipping cream.
05 -
A teaspoon of thyme leaves (fresh, or 3/4 tsp dried).
06 -
Half a teaspoon of salt.
07 -
Black pepper, add as you like.
08 -
75g gruyere cheese, 12 square slices.
09 -
3/4 cup of shredded gruyere cheese.
10 -
Cooking oil spray.
# Preparation Steps:
01 -
Set the oven to 350°F/180°C. Coat the muffin tray with melted butter using a brush.
02 -
In the rest of the butter, cook the garlic for 20 seconds. Add cream and salt, then simmer for half a minute.
03 -
Peel the potatoes and trim off the bases. Cut them into cylinder shapes to match the muffin tin size.
04 -
Use a mandolin or knife to slice the potato cylinders into thin 2mm rounds.
05 -
Stack the potato slices into the muffin tin holes, filling them halfway up.
06 -
Pour a teaspoon of the cream mix over each potato stack.
07 -
Place a cheese square on top, then layer more potato slices up to 1cm over the rim.
08 -
Spoon the leftover cream mixture and sprinkle thyme leaves over the top.
09 -
Cover the tray with foil and bake for 40 minutes until soft.
10 -
Sprinkle the shredded cheese on top, then bake uncovered for another 10 minutes until it’s golden brown.
11 -
Rest for about 5 minutes, then take them out to serve.
# Supplementary Details:
01 -
Ideal for prepping ahead of time.
02 -
Can be stored in the freezer.
03 -
Great as a finger food or a side.
04 -
Pairs nicely with eggs for breakfast.
05 -
Starchy potatoes give the best texture.
06 -
You can swap gruyere with other cheeses.