Gruyere Stacked Potatoes

Writer and Photographer Kyndra Kelly

These bite sized potato stackers are great as an appetizer or even a side dish! They’re cheesy, crispy, and all around delicious.

4 russet potatoes (look for skinnier-shaped potatoes)
1/2 c. cream
2 tbsp. butter
1/2 tsp. thyme or rosemary
1/4 tsp. minced garlic
1 c. grated Gruyère (or any other melting cheese)

Preheat oven to 375 degrees. Peel potatoes and slice to about 1/10-inch. I used a mandolin to make this part easy.
In a small saucepan, combine cream, butter, thyme, garlic, salt and pepper. Bring to a boil and remove from heat.
In a muffin pan, put 3 slices of potatoes in each compartment. Add grated cheese and about 1/2 teaspoon of the cream mixture. Add three more potato slices. Top with cheese and the rest of the cream mixture. Cover loosely with foil and bake for 30 minutes. Remove foil, add more cheese and bake for 10 more minutes until cheese is melted and edges begin to brown. Let cool for 5 minutes before removing from pan and serving.
Chef’s Note: If you can’t find skinny potatoes, just pare down with a knife after peeling. I used rosemary stems as toothpicks to hold my stackers together.

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