5 Baking Potatoes
2 onions, chopped
6 tablespoons butter
1 1/2 cups grated cheese, Gruyere or cheddar
Kosher salt
Freshly ground black pepper
Heavy cream or half and half
Cooking spray
Thyme sprigs
Preheat oven to 400 degrees F.
Thinly slice raw potatoes. You can use a mandolin or slice them by hand 1/8th inch thick. Set aside. Melt about 4 tablespoons butter in a large skillet and saute onion over a low heat until traslucent and slightly golden. Add 2 more tablespoons butter to pan and let melt. Set aside.
Spray all twelve muffin cups of a regular size muffin pan.
Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato to each. Top each potato evenly with 1/2 of onion butter mixture. Add 2 more potato slices to each muffin cup. Sprinkle 1/2 of the grated cheese evenly over potatoes. Add 1 more potato slice to each and salt and pepper. Add another potato slice and evenly add the remaining onion and butter mixture. Add an additional 1 to 2 potato slices and top evely with remaining cheese.
Pour 1 tablespoon cream over each potato stack.
Bake for 35 minutes until potaotes are tender. Remove from oven and let rest for 5 minutes.
Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.
Garnish with thyme.