Cheesy Potato Gratin Stacks (Muffin Tin)
- Oil spray
- 1 kg / 2 lb potatoes, large long ones (Note 1)
- 2 tbsp / 30 g butter
- 2 garlic cloves, minced
- 1/2 cup cream, heavy / thickened (Note 4)
- 1 tsp dried thyme
- 1/2 tsp salt
- Black pepper
- 1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
- Fresh thyme leaves for garnish, optional
Preheat oven to 350F/180C.
Spray a standard 12 hole muffin tin with oil.
Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10" thick.
Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.
Stir, then set aside.
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.
Drizzle each potato stack with 1/2 tsp of cream mixture.
Sprinkle HALF the cheese over the potato stacks.
Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
Cover loosely with foil and bake for 35 minutes.