Ingredients

The following ingredients have 12 Servings
  • 2 pounds Yukon gold potatoes (, peeled)
  • 1 1/2 cups heavy cream
  • 1 clove garlic (, grated)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried dill weed
  • 1/2 cup shredded Gruyere cheese

Instruction

  • Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.
  • Slice the potatoes thin, using a mandolin.
  • In a large bowl, toss the potatoes with all the cream, garlic, salt, pepper, and dill.
  • Stack the potatoes in each muffin well, almost to the top. Poor the cream mixture from the bowl into each well.
  • Cover with tinfoil and bake for 40 minutes. Uncover, and sprinkle the cheese over each one; bake for 20 minutes more until potatoes are tender.
  • Remove from oven and let rest for a couple of minutes. Run a thin spatula or knife around the perimeter of each muffin well and gently remove the stacks onto serving plates.