Potato Gratin Stacks (Print Version)

# Ingredients:

01 - Oil spray
02 - 1.2 kg starchy potatoes
03 - 2 tbsp unsalted butter
04 - 2 garlic cloves, minced
05 - 1/2 cup heavy cream
06 - 1 tsp fresh thyme leaves
07 - 1/2 tsp salt
08 - Black pepper
09 - 2.5 oz gruyere cheese, 12 squares
10 - 3/4 cup shredded gruyere cheese

# Instructions:

01 - Preheat oven to 350°F. Melt butter in a saucepan, brush muffin tin holes with some of it.
02 - Add garlic to remaining butter, cook 20 seconds. Stir in cream and salt, simmer 30 seconds, then keep warm.
03 - Peel potatoes, trim bases to stand, cut into cylinders to fit muffin tin, slice 2mm thick.
04 - Fill muffin holes halfway with potato slices, matching sizes for neat stacks.
05 - Drizzle each stack with 1 tsp cream mix, top with a cheese square.
06 - Add remaining potato slices to 1/3 inch above rim, drizzle with rest of cream, sprinkle with most thyme.
07 - Cover with foil, bake 40 minutes until tender—knife should slide through easy.
08 - Uncover, top with shredded cheese, bake 10 minutes until golden. Sprinkle with leftover thyme.
09 - Rest 5 minutes, scoop out with a spoon. Serve as a side, finger food, or with breakfast.

# Notes:

01 - Use starchy potatoes like Russet or Sebago for fluffy layers.
02 - Gruyere’s best, but any melting cheese works.
03 - Make ahead—bake, chill or freeze, reheat 10 minutes at 350°F.

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