Description
These Cheesy Potato Stacks are an absolutely delightful way to enjoy potatoes! Imagine layers of thinly sliced potatoes, baked until tender and infused with garlic and herbs, all bound together with gooey, melted Gruyere cheese. They are elegant enough for a special occasion yet wonderfully comforting for any meal.
Ingredients
Oil spray
1.2 kg / 2.4 lb starchy potatoes (, large long ones (Note 1))
30g /2 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup heavy / thickened cream
1 tsp fresh thyme leaves ((or 3/4 tsp dried))
1/2 tsp salt
Black pepper
75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin (or other melting cheese, Note 2))
3/4 cup gruyere cheese ((or other melting cheese), shredded)
Instructions
Preheat your oven to 350F/180C.
Melt butter in a saucepan over medium heat. Use some of this butter to lightly brush the holes of a muffin tin.
To the remaining butter in the saucepan, add the minced garlic and cook for 20 seconds. Pour in the cream and salt. Bring the mixture to a simmer, cook for 30 seconds, then remove from heat and keep warm.
Peel the potatoes and trim the base so they can stand upright. Cut them into cylinder shapes that will fit into your muffin tin. Using a mandolin or sharp knife, slice the potatoes thinly, about 2mm/1/10″ thick.
Place potato slices into the muffin tin holes, filling them about halfway. Try to arrange them neatly.
Drizzle about 1 teaspoon of the cream mixture over each potato stack, using half of the cream mixture.
Place a cheese slice on top of each stack.
Add the remaining potato slices to each stack, so they are about 1cm/1/3″ above the muffin tin rim. Drizzle with the rest of the cream mixture and sprinkle with most of the thyme, reserving a little for garnish.
Cover the muffin tin loosely with foil and bake for 40 minutes, or until the potatoes are easily pierced with a knife.
Remove the foil and sprinkle the tops with shredded cheese. Bake for another 10 minutes, or until golden brown.
Garnish with the reserved thyme.
Let the stacks stand in the tin for 5 minutes before carefully removing them with a spoon or butter knife to serve.
Notes
Potato Selection is Key: Using starchy potatoes ensures a tender, creamy interior. Waxy potatoes might remain too firm.
Don’t Overfill: Be mindful not to pack the muffin tin holes too tightly, as the potatoes will expand slightly as they cook.
Check for Tenderness: The test for doneness with a knife is essential. If the potatoes aren’t easily pierced after 40 minutes, give them a few more minutes under the foil.
Gentle Removal: Allow the stacks to rest as directed. This helps them hold their shape when you serve them.
Crispy Edges: If you love a slightly crisped edge, you can uncover the foil a few minutes earlier in the first baking stage, but watch them closely.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: American