Description
These creamy potato stacks are a delightful side dish featuring thinly sliced russet potatoes layered with a rich mixture of heavy cream, melted butter, garlic, thyme, and sharp cheddar cheese. Baked until tender and topped with golden bubbly cheese, these elegant stacks are perfect for everyday dinners or special occasions.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Creamy Mixture
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Cheese
- 1 cup grated sharp cheddar cheese
Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or a similar small baking dish with butter or non-stick spray to prevent the potatoes from sticking.
- Prepare Potatoes: Using a mandolin or a sharp knife, thinly slice the potatoes to about 1/8-inch thickness, ensuring the slices are as even as possible for uniform cooking.
- Make Creamy Mixture: In a bowl, combine the heavy cream, melted butter, garlic powder, dried thyme, salt, and freshly ground black pepper. Stir in half of the grated sharp cheddar cheese thoroughly to incorporate flavor.
- Assemble the Stacks: Arrange the potato slices upright in the muffin tin, stacking them on their edges. Drizzle the creamy cheese mixture over each stack to allow it to seep between the layers. Repeat this process until each stack is fully layered.
- Top with Cheese: Evenly sprinkle the remaining grated cheddar cheese over the top of each potato stack to create a golden crust when baked.
- Bake: Cover the muffin tin with aluminum foil to trap steam and bake for 45 minutes. Then remove the foil and bake uncovered for an additional 20 minutes or until the potatoes are tender and the cheese on top is bubbly and golden brown.
- Serve: Let the potato stacks cool for a few minutes before carefully removing them from the muffin tin. Garnish optionally with chopped fresh parsley for added color and freshness, then serve warm.
Notes
- Using a mandolin for slicing ensures even thickness and consistent cooking.
- Ensure the stacks are tightly packed so they hold together when removed from the muffin tin.
- Russet potatoes are preferred for their starchy texture that becomes creamy when baked.
- Allowing the stacks to rest before removing prevents them from breaking apart.
- You can substitute sharp cheddar with other cheeses like Gruyère or Parmesan for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
