Cheesy Potato Stacks (Print Version)
# Ingredients:
01 -
Cooking spray
02 -
1.2 kg of potatoes, starchy variety
03 -
2 tablespoons butter, unsalted
04 -
2 minced garlic cloves
05 -
1/2 cup thick cream
06 -
1 teaspoon thyme leaves, fresh
07 -
1/2 teaspoon fine salt
08 -
Freshly ground black pepper
09 -
2.5 oz Gruyere cheese, in 12 small squares
10 -
3/4 cup Gruyere cheese, shredded
# Instructions:
01 -
Heat oven to 350°F. Melt the butter in a pan and brush muffin cups lightly with some of it.
02 -
Toss garlic into the leftover butter and cook for 20 seconds. Stir in the cream and salt, let it bubble for 30 seconds, and set aside to stay warm.
03 -
Peel the potatoes, trim the bottoms to make them stable, then cut them into cylinder shapes that fit in the muffin tray. Slice each to 2mm thick.
04 -
Add potato slices to each muffin hole, filling them halfway. Try to line up similar-sized slices for tidy stacks.
05 -
Drizzle a teaspoon of the prepared cream over each stack and place a cheese square on top.
06 -
Add more potato slices until the stacks are around 1/3 inch above the rim. Pour any leftover cream on top and sprinkle most of the thyme.
07 -
Wrap the tray with foil and bake for about 40 minutes, checking with a knife to see if the potatoes are soft.
08 -
Uncover the tray, sprinkle the shredded cheese, and bake again for 10 minutes until it’s golden. Garnish with the remaining thyme.
09 -
Let them sit for five minutes, then scoop them out. Serve them on the side, as breakfast bites, or even as finger food.
# Notes:
01 -
Starchy potatoes like Sebago or Russet work nicely for soft, fluffy layers.
02 -
Gruyere is ideal, but you can swap it out for any cheese that melts well.
03 -
You can make these ahead—bake them, store in the fridge or freezer, then pop them back in the oven for 10 minutes at 350°F to heat.