Mini Potato Stacks are elegant, crispy, and creamy layered potatoes baked in a muffin tin. Thin slices of starchy potatoes are stacked with a rich garlic cream sauce, melted butter, and your choice of cheese, then baked until golden and tender. Topped with a final layer of cheese for a bubbly, crispy finish, these versatile stacks make a perfect side dish, appetizer, or breakfast addition. Easily adaptable with different cheeses and simple to prepare ahead, they’re a deliciously indulgent treat for any occasion.
👇 RECIPE BELOW
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Ingredients
- Oil / Butter
- 1.2 kg / 2.4 lb potatoes
- 30g / 2 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 1/2 cup heavy/thickened cream
- 1 tsp fresh thyme leaves (or 3/4 tsp dried)
- 1/2 tsp salt
- Black pepper, to taste
- 75g / 2.5 oz Gruyere cheese, sliced into 12 squares (or other melting cheese)
- 3/4 cup Gruyere cheese, shredded
- Parmesan for a cheesy boost
- Fresh Thyme to garnish (optional)
Preheat your oven to 350°F/180°C.
Cover the muffin tin loosely with foil and bake for 40 minutes.
Bake uncovered for an additional 10 minutes or until golden and bubbly.
#backyardchef #potato #potatorecipe
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