Ingredients
"Cooking spray",
"1.5 lbs Russet potatoes (you need a starchy potato)",
"2 tbsp butter",
"2 garlic cloves, crushed",
"¼ cup heavy cream",
"½ tsp salt",
"Black pepper to taste",
"1 cup grated cheddar cheese (you can substitute other cheeses)",
"1 tbsp dried thyme"
Instructions
Preheat oven to 350F
Spray the muffin tin with cooking spray
Peel then slice potatoes into thin slices around 1/10 of an inch thick. You can use a cutter to get perfect rounds.
Place butter and garlic in a microwave safe bowl. Melt for about 30 seconds, or until the butter is completely melted. Mix well.
Add cream, salt and pepper to the garlic-butter mixture and stir.
Stack potato slices in each cup of the muffin tin until they go to about halfway up the sides. You’ll only use about half the slices.
Drizzle each stack with 1/2 teaspoon of the butter-cream mixture and a pinch of the thyme.
Sprinkle half the cheese out across each potato stack.
Stack with the remaining potato slices. Drizzle with the remaining cream mixture and remaining thyme.
Cover loosely the tin loosely with aluminum foil and bake for about 35 minutes.
Remove from oven, sprinkle the remaining cheese out across the stacks, and bake for 10 more minutes, uncovered. You want them to be golden brown and the potatoes should be soft.
Let them stand for 5 minutes before serving. These are great served warm for breakfast or dinner, next to eggs or an entree. They’re also great as finger foods/appetizers.
Prep: PT30M
Cook: PT45M
Total: PT75M
Serves: 12
