Gruyere and Ham Potato Stacks

Name: Gruyere and Ham Potato Stacks
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 potato stacks
Ingredients: 4-5 medium russet potatoes; 6 slices honey baked ham; 2 tablespoons butter; 2 tablespoons olive oil; 2 teaspoons garlic powder; 1 tsp EACH onion pwdr, dried parsley, dried chives; 1/2 teaspoon salt; 1/4 tsp EACH pepper, dried thyme, ground nutmeg; 2/3 cup heavy cream; 1 1/2 cups shredded gruyere cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
12 potato stacks
Course
Side Dish
Cuisine
Chinese, American

Gruyere and Ham Potato Stacks

Victor Mills

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If you can slice and layer, then you can make these cheesy, creamy Gruyere and Ham Potato Stacks. The perfect impressive side dish of sliced potatoes coated in buttery herbs and heavy cream, stacked with layers of ham and Gruyere.

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Ingredients

Servings

4-5 medium russet potatoes peeled and cut into 1/8-inch-thick slices
6 slices honey baked ham
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons garlic powder
1 tsp EACH onion pwdr, dried parsley, dried chives
1/2 teaspoon salt
1/4 tsp EACH pepper, dried thyme, ground nutmeg
2/3 cup heavy cream
1 1/2 cups shredded gruyere cheese

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Instructions

Stack 3 slices of ham together and cut 4 squares to fit muffin tins (so you will have 12 squares). Repeat with other 3 slices for a total of 24 ham squares. Set aside.
Melt butter in a very large microwave safe bowl (if you don't have a large microwave safe bowl, melt butter in a small bowl and transfer to large mixing bowl). Mix in olive oil and spices followed by potatoes. Toss potatoes until evenly coated.
Grease a regular size muffin tin with nonstick cooking spray. Layer 3 potatoes slices, 1 slice ham, approximately 1 tablespoon cheese, 3 more potato slices, 1 more slice of ham and finish with potatoes so the potato stack is slightly higher than the rim of the muffin tin.*
Add cream to now empty spices/potato bowl and swirl to absorb any remaining spices. Spoon 1 tablespoon heavy cream over each stack of potatoes.
Tent muffin tin with aluminum foil and bake at 375F degrees for approximately 30 minutes or until potatoes are fork tender. Sprinkle with remaining cheese and bake uncovered 5 minutes or until cheese is melted. Broil cheese until melted and golden.
Remove from oven and let baked potato stacks cool at least 5 minutes. There will be some extra cream/butter around the potato slices which is normal. Run a knife around the edges of each cup and lift out using a spoon onto a paper towel lined plate. Garnish with extra thyme through the center of each stack (as pictured) if desired. Best served warm.