Description
Discover the irresistible Creamy Potato Stacks, a delightful twist on traditional potatoes au gratin, perfect for any occasion.
Ingredients
Scale
- 2 pounds Yukon gold potatoes (peeled or unpeeled)
- 1 & 1/2 cups heavy cream
- 1 clove garlic (grated)
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried dill weed
- 1/2 cup shredded Gruyere cheese
Instructions
- Preheat the oven to 350°F and coat a 12-cup muffin tin with nonstick cooking spray.
- Slice potatoes thinly using a mandolin slicer or sharp knife.
- In a large mixing bowl, combine the heavy cream, grated garlic, salt, pepper, and dill; stir until well mixed.
- Layer the potato slices in each muffin cup and pour the cream mixture evenly over the stacks.
- Cover the muffin tin with aluminum foil and bake for 40 minutes.
- Uncover, sprinkle Gruyere cheese on top, and bake for an additional 20 minutes or until cheese is bubbly and golden.
- Allow to cool slightly, then remove stacks using a spatula.
Notes
Use a mandolin for even slices and ensure to store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: potatoes, side dish, comfort food, creamy stacks, gluten-free option
