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Potato Gratin Stacks

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 10 stacks

Ingredients

  • 2 lbs russet potatoes small to medium-sized
  • 2 tbsp butter
  • 3 garlic cloves finely minced
  • 3/4 cup heavy cream
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cup grated gruyere cheese

Instructions

  • Preheat oven to 375 degrees F. Spray a muffin tin with a nonstick spray and set aside.
  • Melt the butter in a small saucepan over medium eat. Add the garlic. Cook until fragrant, about 1 minute. Add the heavy cream, thyme, salt, and black pepper. Bring to a simmer and cook for about 2 minutes. Remove from heat.
  • Wash your potatoes, leaving the skin on. Thinly slice the potatoes on a mandolin or with a very sharp knife. Add the potatoes to a large bowl, and pour the cream sauce on top. Toss to coat.
  • Layer the potato slices in the prepared muffin tin, filling to the top of each muffin mold. Amount of stacks created with vary. I was able to get 10 stacks. Pour any remaining cream sauce on top. Cover tightly with foil
  • Bake the stacks for 30 minutes, and then remove the foil, add the cheese to each stack, and bake uncovered for 15-20 minutes or until the potatoes are cooked through and the cheese is melty and golden.
  • Let stand for 5 minutes before serving. Enjoy!