Potato Gratin Stacks

• Gluten free

• Meat

  • 2 slices Bacon, fried and crumbled

• Produce

  • 1 tsp Garlic powder
  • 2 lb Russet potatoes
  • 2 tsp Thyme

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg

• Dairy

  • 1/2 cup Gruyere
  • 1 1/2 cup Half and half
  • 1/2 cup Parmesan

Found on delish.com

Description

Ingredients

• 2 lb. peeled russet potatoes, thinly sliced
• 1 1/2 c. half-and-half (or whole milk)
• 1 tsp. garlic powder
• 2 tsp. chopped thyme
• 1/2 tsp. Freshly ground black pepper
• 1 tsp. kosher salt
• 1/4 tsp. nutmeg
• 1/2 c. finely grated Parmesan
• 1/2 c. shredded Gruyère
• 2 slices bacon, fried and crumbled

Directions

• Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin with cooking spray.Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan. Divide the potatoes between muffin tin cups to create 12 potato stacks. Cover with foil and bake until tender, 40 minutes.Uncover the muffin tin and top each potato stack with Gruyère and bacon. Bake until cheese is melted and the sides are beginning to turn golden, 20 minutes more. Garnish with parsley and let cool in pan for at least 10 minutes before serving. Serve warm.