| Servings |
stacks
|
Ingredients
- 2 lb russet potatoes
- 2 Tbsp butter
- 2 garlic cloves minced
- 1/2 cup heavy cream
- 1 tsp fresh thyme minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup swiss shredded
Ingredients
|
|
Instructions
- Preheat oven to 350F. Spray a 12 muffin tin with oil.
- Peel potatoes, trim potatoes so they will fit into muffin tin, then slice into 1/10" thick slices. Place butter, garlic, cream, salt, pepper, and thyme in a microwave proof bowl, then melt in 30 second bursts. Stir, then set aside.
- Place potato slices in the muffin pans o they go halfway up the tin. Try to match by size to make them into neat stacks. Drizzle each stack with 1/2 tsp. of cream mixture. Sprinkle half of the cheese over the stacks. Top with the remaining potato slices. Drizzle with remaining cream sauce. Cover loosely with foil and bake for 35 minutes.
- Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scoop them out.
Recipe Notes
Recipe adapted from Recipe Tin