Cheesy Potato Gratin Stacks (Muffin Tin

• Produce

  • 2 Garlic cloves
  • 1 2/3 lb Potatoes

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil spray

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Cream
  • 1 cup Melting cheese, grated

• Other

  • 2 tbsp Fresh thyme leaves or 1 tbsp dried thyme

Found on recipetineats.com

Description

Ingredients

• Oil spray
• 1.6lb / 800g potatoes
• 2 tbsp butter
• 2 garlic cloves, crushed
• ¼ cup cream (Note 4)
• ½ tsp salt
• Black pepper
• 1 cup grated melting cheese (I used cheddar)
• 2 tbsp fresh thyme leaves or 1 tbsp dried thyme

Directions

• Preheat oven to 350F/180C.
• Spray a standard 12 hole muffin tin with oil.
• Peel then slice potatoes into thin slices around 2mm/ 1/10 thick.
• Place butter and garlic in a microwave proof cup or bowl, then melt in 30 second bursts.
• Add cream, salt and pepper into the butter. Stir to dissolve the salt.
• Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
• Drizzle each potato stack with ½ tsp of cream mixture then sprinkle with half the thyme.
• Sprinkle HALF the cheese over the potato stacks.
• Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
• 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 scope them out. (Note 3)
• Breakfast - serve with eggs and bacon.
• Dinner - serve as a side.
• Finger food - serve warm as is.

Nutrition