Cheesy Potato Gratin Stacks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Oil spray
02 -
1.2 kg / 2.4 lb starchy potatoes, large long ones
03 -
30g /2 tbsp butter, unsalted
04 -
2 garlic cloves, finely minced
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1/2 cup heavy / thickened cream
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1 tsp fresh thyme leaves (or 3/4 tsp dried)
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1/2 tsp salt
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Black pepper, to taste
09 -
75g / 2.5 oz gruyere cheese sliced into 12 squares to fit into muffin tin (or other melting cheese)
10 -
3/4 cup gruyere cheese (or other melting cheese), shredded
# Instructions:
01 -
Preheat oven to 350°F/180°C (all oven types).
02 -
Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
03 -
Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
04 -
Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit the muffin tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
05 -
Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
06 -
Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture. Top with cheese slice.
07 -
Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
08 -
Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
09 -
Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
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Sprinkle with remaining thyme. Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out.
# Notes:
01 -
You need to use starchy or all-rounder potatoes as they breakdown when cooked, becoming nice and fluffy on the inside. The layers won't stick if you use waxy potatoes.
02 -
Get long large potatoes that are suitable to cut into cylinder shapes.
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Any melting cheese works just fine here, though gruyere is the favorite for flavor and melting qualities.
04 -
These are fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Then pop them in a 180C/350F oven for 10 minutes just to heat through.
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Serve as a side for dinner, as finger food for a party, or for breakfast with eggs and bacon.