GRUYERE AND THYME STACKED POTATOES
If you can
slice and layer, then you can make those stacks of Swiss cheese potatoes and
ham with cheese - the awesome perfect side dish of sliced potatoes topped with
buttered herbs and heavy cream, stacked with layers ham and Swiss cheese.
INGREDIENTS
- 2 garlic cloves, minced
- 2/3 cup parmesan cheese,thinly shredded
- 1 1/4 teaspoon coarse sea salt
- 4 Tablespoons butter, melted
- 5 medium yukon gold potatoes, thinly sliced
- 1 1/2 cup gruyere cheese, thinly shredded
- 1 1/4 teaspoon dried thyme (or 1 Tablespoon fresh)
INSTRUCTIONS
First, preheat
the oven to 400 ° F.
Then. in a
bowl, combine the gruyère, parmesan, thyme, salt and garlic. In a second bowl,
cover the potatoes in slices of melted butter (I usually use my own hands to
make sure that all of the potato slices are coated as evenly as possible).
In a
normal-size muffin pan, layer 4 slices of potato and garnish with about 1/2
teaspoon of the cheese mixture. Continue this pattern until the potatoes are
higher than the box (they will shrink when cooked). I usually do this about 3-4
times, ending with cheese on top.
Cover with
aluminum foil and bake for 15 minutes. Remove the aluminum foil and continue
cooking for another 30 to 35 minutes until golden and bubbling. Remove the
muffin cups with a spoon (I "pick them up") and serve with additional
thyme as desired.
Happy
Cooking Time.
