Ingredients

The following ingredients have 12 Servings
  • 3 Tablespoons unsalted butter, melted
  • 1/3 cup heavy cream
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 2 pounds russet potatoes, peeled and thinly sliced (See Tips 1 and 2)
  • 3/4 cup (3 ounces) Dubliner cheese, shredded (See Tip 3)

Instruction

  • Preheat oven to 375° F.
  • Spray wells of muffin pan with nonstick vegetable spray. Set aside.
  • Combine melted butter, heavy cream, salt, pepper, and garlic in a small bowl. Set aside.
  • Cut potato slices into even diameter using a 2 or 2-1/4 inch biscuit cutter. (See Tip 4)
  • Place five slices in muffin well. Top with 1 teaspoon of butter/cream mixture, and 1/2 tablespoon shredded cheese. Place additional five slices of potatoes on top of bottom layer. Top with 1 teaspoon of butter/cream mixture and 1/2 tablespoon shredded cheese.
  • Loosely cover muffin pan with aluminum foil. Bake at 375° F for 25 minutes. Remove foil, and continue baking for 20 additional minutes, or until potatoes are perfectly cooked, and tops are golden brown.
  • Remove from oven; let cool for 5 minutes. Remove from muffin pan and serve.
  • Yield: 12 Irish Stacked Potato Bites. (See Tip 5)