Ingredients

The following ingredients have 4 Servings
  • Oil spray
  • 1.2 kg / 2.4 lb starchy potatoes (, large long ones (Note 1))
  • 30g /2 tbsp butter (, unsalted)
  • 2 garlic cloves (, finely minced)
  • 1/2 cup heavy / thickened cream
  • 1 tsp fresh thyme leaves ((or 3/4 tsp dried))
  • 1/2 tsp salt
  • Black pepper
  • 75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin (or other melting cheese, Note 2))
  • 3/4 cup gruyere cheese ((or other melting cheese), shredded)

Instruction

  • Preheat oven to 350°F/180°C (all oven types).
  • Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
  • Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
  • Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
  • Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
  • Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
  • Cheese slice: Top with cheese slice.
  • Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
  • Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
  • Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
  • Garnish with thyme: Sprinkle with remaining thyme.
  • Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
  • To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.