Get the Recipe Gruyere and Thyme Stacked Potatoes
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5.0
357 reviews
Excellent
Get the Recipe Gruyere and Thyme Stacked Potatoes
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Gruyere and Thyme Stacked Potatoes are so easy to make in a muffin tin. They have layers upon layers of thinly sliced potatoes, gruyere and parmesan cheese, fresh thyme, and of course garlic. Their edges are crispy while the inside melts in your mouth. A must make for the holidays, and easy enough for a side to a weeknight dinner.
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Ingredients
- 1 ½ 1 ½ cups Gruyere cheese* thinly shredded,
- ⅔ ⅔ cup Parmesan cheese* thinly shredded
- 1 1 Tablespoon fresh thyme finely chopped, or 1 ¼ tsp dried thyme
- 1 to 1 ¼ 1 to 1 ¼ tsp coarse sea salt halve for fine salt
- 2-4 2-4 garlic cloves minced
- 1 1/2 1 1/2 pounds Yukon gold potatoes about 4-5, thinly sliced and unpeeled
- 4 4 Tablespoon unsalted butter melted
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Instructions
- Pre-heat oven to 400°F. Optional: lightly grease 12 muffin tins.
- In a medium bowl, mix together gruyere, parmesan, thyme, salt, and garlic.
- In a second large bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
- In a regular-sized (12) muffin tin, layer 4 potato slices and then approximately 1/2 teaspoon of the cheese mixture. Continue this pattern of 4 potato slices, then cheese, until the potatoes are taller than the tin (they will shrink when they cook). You'll have 3-4 layers total, ending with cheese on top.
- Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 25-30 minutes until golden brown and bubbly. How thinly you sliced your potatoes and how high you stacked will affect the bake time, you want them to be fork-tender with the tops and sides golden brown. Remove potato stacks with a spoon (I "scoop" them out) and serve with additional thyme as desired.
Equipments used:
Notes
- Use a mandoline to slice the potatoes really thin. I use the 1.5 or 2.5mm setting on my handheld mandoline (or 1/16 to 1/8 of an inch).
- The potatoes themselves generally release enough oil from the butter and cheese to not require any greasing of a non-stick muffin tin. If you know your pan likes to stick, I'd recommend lightly greasing it.
- *Look for cheese specifically labeled vegetarian, if needed.
- Press the cheese down a bit when measuring, or have "heaping" measurements. :)
- The recipe card was updated 11/2020; the cooking time was reduced by 5-10 minutes after further testing and feedback. The cook time will depend on the thickness of your potato slices and how high you stack them, as noted. Please keep this in mind and check for doneness as the tops and sides become golden brown and bubbly.
Nutrition Information
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Calories
168kcal
(8%)
Carbohydrates
10g
(3%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
453mg
(19%)
Potassium
264mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
345IU
(7%)
Vitamin C
12mg
(13%)
Calcium
244mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12potato stacks
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 453mg | 19% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 244mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
357 reviews
Excellent
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