Bite-size meals are trending.
You’re getting a mini version of the food you love to eat, just like these Cheesy Mini Potato Gratin Stacks.
You’re in for a treat as we share this awesome and flavorful recipe.
Here are the ingredients:
- 1.2 Kg Potatoes, long round ones are preferred
- 30g Unsalted Butter
- 2 Pieces of Garlic Cloves, minced
- 1/2 cup heavy Cream
- 1 tsp fresh Thyme leaves, or 3/4 tsp if dried
- 1/2 tsp Salt
- Black Pepper
- 15g Gruyere or other melting cheese, sliced in small thin squares that fit muffin pan
- 3/4 cup shredded Gruyere Cheese
Preheat oven to 350℉.
Melt the butter into a saucepan, then add the minced garlic. Stir on medium heat for 20 seconds.
Lightly brush the muffin pan with the melted butter.
You can either use only the melted butter or some of the minced garlic included when brushing.
Pour in cream and salt and simmer for 30 seconds so the flavors are incorporated together.
Remove cream mixture from the stove and keep it warm.
Next, you grab those potatoes and peel off the outer skin. Slice the base so it can stand upright.
Trim the sides into a cylinder shape until you get to the size that fits the holes of the muffin pan that you will use.
Cut into thin slices using a mandolin or a knife.
They should be about 2mm thick.
Make sure you separate each slice as they tend to stick.
We want the cream sauce to seep through each layer.
Now we assemble the stacks.
Place the potato slices into each of the holes until they are halfway up.
Drizzle each stack with about 1tsp of the cream mixture, or until about half of the cream mixture is used.
Place each of the squared cheese slices on top of each stack, then top them with the remaining potato slices until the height is about 1cm above the rim of the pan.
The cheese will melt and they will shrink once baked.
Pour the remaining cream mixture into the stacks and sprinkle with Thyme.
We’re almost there.
Remember to keep some of the thyme leaves for later.
Cover the muffin pan loosely with tin foil and bake for 40 minutes or until the potato is well cooked.
You can poke with a small knife or a toothpick to try this. It should go through without resistance if it’s cooked.
They’re like little stacks of heaven.
Remove the pan from the oven and take off the cover.
Top each stack again with the remaining shredded cheese.
Place them back into the oven without the foil cover for 10 more minutes or until golden.
Look at this texture.
Lastly, remove the pan from the oven and garnish each stack with the remaining Thyme.
Wait for about 5 minutes before removing each stack from the pan.
You can use a tablespoon or butter knife to help scoop them out of the muffin pan.
See how to make these party-perfect mini potato stacks in the video tutorial below!
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