Gruyere and Thyme Stacked Potatoes
User Reviews
5
Gruyere and Thyme Stacked Potatoes
Description
This recipe involves layering thin slices of unpeeled Yukon gold potatoes with a mixture of grated Gruyere, Parmesan, finely chopped thyme, minced garlic, and sea salt in muffin tins. Coated in melted unsalted butter, the potato stacks bake covered then uncovered to become tender inside with bubbly, golden cheese on top.
The Gruyere provides a nutty, creamy flavor while Parmesan adds sharpness, working together to enhance the subtle earthiness of the potatoes. Thyme and garlic introduce herbal and savory notes that complement the overall dish. Baking in muffin tins creates individual portions with crisped edges.
These stacked potatoes make an appealing accompaniment to roasted meats or poultry, adding a refined, yet rustic touch. The recipe recommends using a mandoline for uniform thin slices and suggests variations based on thickness and height affecting bake time and texture.
Additional notes advise that the potatoes release enough moisture and fat during cooking to prevent sticking, so minimal greasing is needed, and to consider vegetarian-labeled cheese when appropriate.
Ingredients
- 1 ½ cups gruyere cheese thinly shredded
- ⅔ cup Parmesan Cheese thinly shredded
- 1 Tablespoon thyme finely chopped, or 1 ¼ tsp dried thyme, fresh
- 1 to 1 ¼ to 1 ¼ tsp sea salt halve for fine salt, coarse
- 2-4 garlic minced, cloves
- 1 1/2 /2 pounds potato about 4-5, thinly sliced and unpeeled, Yukon gold variety
- 4 Tablespoon butter melted, unsalted
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.
Notes
- Use a mandoline set to 1.5 or 2.5mm for thin, uniform potato slices to ensure even cooking.
- Press cheese down when measuring or use heaping amounts for proper layering and flavor.
- Potatoes release enough moisture and fat that heavy greasing of muffin tins is usually unnecessary; lightly grease if using a stick-prone pan.
- Vegetarian-labeled gruyere and parmesan cheese can be used for special diets.
- Cook time will vary depending on slice thickness and stack height; bake until potatoes are tender and cheese layers are golden and bubbly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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