Introduction
This delightful potato dish combines creamy textures, rich flavor, and a cheesy topping, making it a comforting side or a standalone dish. Perfect for any meal, from breakfast to dinner, this recipe uses starchy potatoes to create delightful stacked potato bites that are sure to impress.
Detailed Ingredients with measures
Oil spray
1.2 kg / 2.4 lb starchy potatoes, large long ones
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
75g / 2.5 oz gruyere cheese, sliced into 12 squares
3/4 cup gruyere cheese, shredded
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 12 pieces
Enjoy this scrumptious potato dish warm, and whether you serve it as a side or standalone, it’s sure to be a hit with family and friends!
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 350°F (180°C) for all oven types.
Brush Muffin Tin with Butter
In a saucepan over medium heat, melt 30g (2 tbsp) of unsalted butter. Using a pastry brush, lightly coat the holes of a muffin tin with the melted butter. Set aside the remaining butter for the cream sauce.
Prepare Cream Sauce
In the same saucepan with the remaining melted butter, add 2 finely minced garlic cloves and cook for 20 seconds over medium heat. Pour in 1/2 cup of heavy cream and 1/2 tsp of salt, then bring to a simmer. Allow to simmer for 30 seconds before removing from heat. Keep warm.
Slice Potatoes
Peel 1.2 kg (2.4 lb) of starchy potatoes. Trim the base of each potato so they can stand upright. Then, cut the potatoes into uniform cylinder shapes that can fit into your muffin tin. Using a mandolin or sharp knife, slice the potatoes into 2mm (1/10″) thick slices.
Assemble Potato Stacks
Place the sliced potatoes into the muffin tin, filling each hole halfway. Aim to match the sizes of the potato slices to create neat stacks.
Add Cream to Potato Stacks
Drizzle each stack of potato slices with 1 tsp of the warm cream mixture, using half of the total mixture.
Add Cheese Slices
Place one slice of cheese, 75g (2.5 oz) of gruyere or other melting cheese, on top of each potato stack.
Add More Potatoes and Cream
Layer additional potato slices on top of the cheese until the height of each stack is about 1 cm (1/3″) above the rim of the muffin tin, as they will shrink while baking. Drizzle the remaining cream mixture over the stacks and sprinkle with most of the thyme, reserving some for later.
Bake for 40 Minutes
Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for 40 minutes, or until the potatoes are cooked through. You should be able to insert a small sharp knife without resistance.
Add Shredded Cheese and Bake Again
Remove the foil from the muffin tin, sprinkle the remaining shredded cheese (3/4 cup) on top of the stacks, and bake without the foil for an additional 10 minutes, or until the cheese is golden brown.
Garnish with Thyme
Once out of the oven, sprinkle the remaining thyme over the stacks for garnish.
Cool and Serve
Let the potato stacks stand for 5 minutes before removing them from the muffin tin. Use a tablespoon or butter knife to help scoop them out for serving.
Notes
Potatoes
Use starchy or all-rounder potatoes for the best texture, as they break down when cooked, becoming fluffy inside. Suitable varieties include Sebago, Russet, Dutch creams, King Edwards, golden delight, coliban, and red rascal. Choose long, large potatoes to cut into cylinder shapes.
Cheese
Any melting cheese works well in this recipe, but gruyere is recommended for its flavor and melting quality. Swiss cheese is a close second, followed by Colby, Monterey Jack, cheddar, and tasty cheese. It is advisable to avoid mozzarella due to its milder flavor compared to the other cheeses.
Make Ahead
These stacks are fantastic for making ahead. Bake as instructed, then either freeze them (defrost before reheating) or store them in the refrigerator. Reheat in a 180°C (350°F) oven for about 10 minutes to warm through.
Nutrition
Nutrition information per piece is included.
Cook techniques
Preheating
Always preheat your oven to ensure even cooking and optimal texture.
Brushing
Use melted butter to brush your muffin tin for easy release and added flavor.
Slicing
Cut potatoes into uniform cylinder shapes and then into thin slices for even cooking and stacking.
Stacking
Layer potato slices into the muffin tin to create neat stacks, ensuring they are packed tightly for proper cooking.
Drizzling
Drizzle the cream mixture evenly over each potato stack to ensure flavor and moisture throughout.
Baking
Cover loosely with foil in the first stage of baking to retain moisture, then uncover for the last part to achieve a golden crust.
Garnishing
Sprinkle with fresh thyme after baking for added flavor and a beautiful presentation.
Serving
Allow the dish to stand for a few minutes before serving to let it set, making it easier to remove from the tin.
FAQ
Can I use other types of potatoes?
Yes, starchy or all-rounder potatoes work best for this recipe.
What is the best cheese to use?
Gruyere is preferred for its flavor and melting qualities, but other melting cheeses can be used.
Can I make these ahead of time?
Yes, you can bake them ahead and either freeze or refrigerate before reheating.
How can I reheat the leftovers?
Reheat in a 180°C/350°F oven for about 10 minutes to heat through.
What is the recommended serving suggestion?
These can be served as a side dish, finger food, or even for breakfast alongside eggs and bacon.
Conclusion
These delightful potato stacks are not only a visually appealing side dish but also a versatile addition to any meal. The combination of creamy layers, aromatic garlic, and melting cheese creates a comforting treat that can be enjoyed any time of day. With a little skill in stacking and baking, you can elevate your dining experience and impress your guests with this simple yet elegant dish.
Cheesy Potato Casserole
Combine sliced starchy potatoes with layers of creamy cheese and garlic, then bake for a comforting casserole dish.
Garlic Mashed Potatoes
Make mashed potatoes using boiled starchy potatoes, minced garlic, heavy cream, and butter for a rich and creamy side.
Potato Gratin
Thinly slice starchy potatoes and layer them with garlic, thyme, heavy cream, and cheese to create a classic potato gratin.
Herbed Potato Wedges
Cut starchy potatoes into wedges, season with oil, garlic, thyme, and salt, then roast until crispy.
Potato and Cheese Frittata
Sauté diced starchy potatoes with garlic and mix into beaten eggs with cheese for a hearty breakfast or brunch option.
Loaded Potato Skins
Bake halved starchy potatoes, scoop out some flesh, and fill with cheese, garlic, and herbs before baking again until golden.
