8
30

Everyone rave over these individual-sized crispy yet creamy potato stacks.

Ingredients

  • 1 1/2 pounds yukon gold potatoes
  • 2 tablespoons butter (softened)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • black pepper
  • 3/4 cup heavy cream
  • 1 ounce grated parmesan cheese (freshly)
  • 2 sprigs fresh thyme

Directions

  1. Preheat the oven to 375° F.
  2. Grease a 12-cavity muffin pan liberally with the softened butter.
  3. Slice the potatoes a scant 1/8” thick. Sprinkle with garlic powder, salt, and black pepper, to taste.
  4. Stack an even amount of potato slices into each muffin cavity. Pour 1 Tablespoon of heavy cream over each potato stack.
  5. Sprinkle a generous teaspoon of parmesan cheese and a few leaves of fresh thyme over each potato stack.
  6. Transfer the pan to the middle rack of the preheated oven.
  7. Bake the individual gratins for 22-25 minutes, until bubbling and browned on the tops.
  8. Remove the pan from the oven. Allow the gratins to cool in the pan for 5 minutes. To remove, run a sharp knife around the edge of each individual gratin and lift up at an angle.
  9. Plate and serve immediately.
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