"gruyere and thyme stacked potatoes

By RoketJSquerl

Crispy edges and soft, cheesy centers, these stacked potatoes are perfect as a Thanksgiving – or anytime – side or appetizer!

Ingredients

• 1 1/2 cup gruyere cheese, thinly shredded
• 2/3 cup parmesan cheese,thinly shredded
• 1 1/4 teaspoon dried thyme (or 1 Tablespoon fresh)
• 1 1/4 teaspoon coarse sea salt
• 2 garlic cloves, minced
• 5 medium yukon gold potatoes, thinly sliced
• 4 Tablespoons butter, melted

Preparation

Step 1

INSTRUCTIONS

Pre-heat oven to 400°F.
In a bowl, mix together gruyere, parmesan, thyme, salt, and garlic. Toss together sliced potatoes and melted butter.
In a regular sized muffin tin, layer 4 potato slices and top with approximately 1/2 teaspoon of the cheese mixture. Continue this pattern until the potatoes are taller than the tin (they will shrink when they cook). I generally do this about 3-4 times, ending with cheese on top.
Bake covered for 15 minutes. Then bake for an additional 30-35 minutes uncovered until golden brown and bubbly. Remove from muffin tin and serve.
NOTES

Use a mandolin to slice the potatoes about 1/4 inch thick.