Sides
Potato Stacks Recipe
12 servings
份量20 minutes
活動時間1 hour 10 minutes
總時間食材
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)
步驟
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.
營養
每份大小
-
卡路里
186 kcal
總脂肪
11 g
飽和脂肪
6 g
不飽和脂肪
3.4 g
反式脂肪
0.4 g
膽固醇
31 mg
鈉
57 mg
總碳水化合物
15 g
膳食纖維
1 g
總糖
1 g
蛋白質
6 g
12 servings
份量20 minutes
活動時間1 hour 10 minutes
總時間