Potato Gratin Stacks Makes 12
Recipe Tin Eats
6-8 large Potatoes
1/4 cup Heavy Cream
2 Garlic Cloves, Minced
2 tbsp Butter
1/2 tsp Salt & Pepper
1 cup Cheddar Cheese, Shredded
2 tbsp Fresh Thyme (1 tbsp if Dried)
• Preheat oven to 350C
• Spray a muffin tin with oil spray.
• Peel the potatoes, then slice them up into circles about 2mm / 1/10″ thick.
• Combine the Butter and Garlic (Minced) in a microwave proof bowl. Melt the Butter in 30 second bursts.
• Add the Cream, Salt and Pepper to the Garlic Butter, stir to dissolve the Salt.
• Take the Potato slices and the muffin tin(s), and while trying to keep the same sizes of potato together, fill each muffin tin hole up about half way.
• Drizzle each potato stack with half a tsp of the cream mixture, half the Thyme, and half of the cheese. Finally top up with the remaining potato slices, drizzle the remaining cream mixture and Thyme on top.
• Cover the potato stacks loosely with tin foil. Bake for 35 minutes.
• Remove from oven and take off tin foil, sprinkle the stacks with the remaining cheese, and place back in the oven for 10 minutes, or until golden brown, and the potato is soft.
• Take the potato stacks out of the oven and let stand in the muffin tin for 5 minutes before removing.
• Use a tbsp to scoop them out and place them on a plate.
MenuDuet’s Notes: In the picture displayed;
-I would say if you have a large potato, you can almost get two (muffin tin) stacks out of one potato.
-We used Pam Oil Spray.
-You want the potatoes to be starchy.
These were so yummy, even though our top element on our stove was broken and we didn’t quite get the same look as the original recipe, we couldn’t stop shoving these in our mouths. They reminded us greatly of scalloped potatoes, which we love anyways.
We definitely need to try this recipe again when our oven is back to working condition, because they were as yummy as they were with the way ours turned out, we can’t wait to try them when they come out perfectly!
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I took the picture displayed, with my camera.