Gruyere and Thyme Potato Stacks
These gruyere and thyme potato stacks are a delightful combination of crispy and creamy textures, with layers of thinly sliced potatoes, gooey gruyere cheese, and fragrant fresh thyme. With just a few simple ingredients and a muffin tin, you can create an impressive side dish that will have your guests asking for the recipe.
Equipment
- mandoline
- muffin tin
Ingredients
- 5 medium yukon gold potatoes, unpeeled
- 6 tablespoons melted salted butter
- 1 3/4 cup finely shredded gruyere cheese
- 1 cup finely shredded parmesan cheese
- 1 tablespoon fresh thyme, chopped
- 4 minced garlic cloves
- 1 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Preheat your oven to 400 degrees.
- Using a knife or mandoline, slice your potatoes 1/8" to 1/16" thick. Toss sliced potatoes in a bowl with the melted butter, sea salt, and pepper. Set aside.
- In a separate bowl, combine gruyere cheese, parmesan, minced garlic and fresh thyme.
- Very lightly grease your muffin tin and layer with 4 slices of potato, 1 big pinch of cheese, 4 more potato slices, another pinch of cheese, 4 more potato slices and another big pinch of cheese. The stacks should be taller than the top of the muffin tin.
- Place in the oven and bake until tops are golden and crispy, and you can pierce the whole stack with a fork without resistance. If the tops brown too fast, cover with aluminum foil during the remaining cook time.
Notes
- Cook times will vary based on the thickness of your potatoes and how tall they are stacked. Start checking for doneness after the 20 minute mark and every five minutes thereafter.
- If you don't have fresh thyme, you can substitute with 1/2 teaspoon of dried thyme.
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