Creamy Potato Stacks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds Yukon gold potatoes, peeled or unpeeled
02 -
1 & 1/2 cups heavy cream
03 -
1 clove garlic, grated
04 -
1 teaspoon coarse salt
05 -
1/4 teaspoon black pepper
06 -
1 teaspoon dried dill weed
07 -
1/2 cup shredded Gruyere cheese
# Instructions:
01 -
Preheat oven to 350°F (175°C). Coat a 12-cup muffin tin with nonstick cooking spray.
02 -
Slice the potatoes thinly using a mandolin for even and consistent slices.
03 -
In a large bowl, combine the potatoes, heavy cream, garlic, salt, pepper, and dill. Toss until evenly coated.
04 -
Stack the potato slices in each muffin well, filling almost to the top. Pour the remaining cream mixture from the bowl into each well.
05 -
Cover the muffin tin with foil and bake for 40 minutes.
06 -
Uncover the tin and sprinkle Gruyere cheese over each stack. Bake for an additional 20 minutes until the potatoes are tender.
07 -
Remove from the oven and let rest for a couple of minutes. Use a thin spatula or knife to gently release the stacks from the muffin wells onto serving plates.
# Notes:
01 -
Using a mandolin ensures even potato slices and saves time.