Sides

Potato Stacks Recipe

Name: Potato Stacks Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 2 ¼ pounds russet potatoes (see note 1); 3 tablespoons unsalted butter; 1-1/2 teaspoons minced garlic (very finely minced); 1/2 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper; 6 ounces Gruyere cheese (see note 2); Freshly grated Parmesan cheese (for topping, see note 3); Fresh thyme (optional, for topping)

12 servings

servings

20 minutes

active time

1 hour 10 minutes

total time

Start Cooking

Ingredients

2 ¼ pounds russet potatoes (see note 1)

3 tablespoons unsalted butter

1-1/2 teaspoons minced garlic (very finely minced)

1/2 cup heavy cream

1 teaspoon dried thyme

Salt and pepper

6 ounces Gruyere cheese (see note 2)

Freshly grated Parmesan cheese (for topping, see note 3)

Fresh thyme (optional, for topping)

Directions

Slice Potatoes

Preheat oven to 350°F. Lightly grease a muffin tin with cooking spray. Peel and thinly slice potatoes (1/8-inch thick). I use a mandoline slicer for speed and accuracy (see note 1).

Prepare Butter

Add butter to a small pot over medium heat. Once melted, use a pastry brush to brush muffin tin cavities very lightly with a touch of the melted butter. Leave the rest in the pot.

Make Cream

Add garlic to the butter in the pot and cook for 30 seconds, stirring constantly. Stir in cream, salt (1/2 teaspoon), pepper (1/2 teaspoon), and dried thyme. Bring to a simmer, then keep warm.

Assemble Stacks

Layer potato slices in the muffin tin cavities until they’re halfway full, matching sizes as much as you can. Divide cream mixture in half and drizzle one half of the cream mixture evenly over the stacks. Sprinkle with half of the grated cheese. Add remaining potato slices until stacks are about 1/4th-inch above the rim (they’ll shrink as they bake). Drizzle with the other half of the cream mixture.

Bake

Loosely cover with foil and bake for 40–45 minutes, or until a paring knife slides through the center of a stack easily.

Add Cheese

Remove foil, sprinkle with remaining grated cheese, and bake for another 10 minutes, uncovered, or until golden and bubbly.

Serve

Remove the stacks and use a butter knife to loosen the edges. Scoop them out with a large spoon onto a plate. Grate Parmesan on top with a microplane and add fresh thyme, if desired. Serve right away.

Nutrition

Serving Size

Calories

186 kcal

Total Fat

11 g

Saturated Fat

6 g

Unsaturated Fat

3.4 g

Trans Fat

0.4 g

Cholesterol

31 mg

Sodium

57 mg

Total Carbohydrate

15 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

6 g