MUFFIN TIN AU GRATIN POTATO STACKS~ From StoneGables Kitchen

3 TBS butter plus butter for muffin pans

1 TBS olive oil

1 small onions, chopped

salt and pepper

2 russet potatoes

1/2 cup cheddar cheese

6  TBS heavy cream

thyme, garnish


Preheat oven to 400 degrees.


Heat olive oil and 1 TBS butter in a small skillet. Add chopped onion to pan. Cook until soft and translucent, about 5 minutes. Add remaining butter to melt. Remove from heat.

Cut potatoes into thin rounds. Butter a muffin pan, every other cup. Layer a couple of potato rounds and sprinkle with a little onions and salt and pepper. Layer a couple of more potatoes  and add a sprinkle of cheese. Continue to layer until the muffin pan is full.

Pour 1 TBS heavy cream over each potato stack.  Sprinkle with cheese.

Bake for 30-35 minuted until the potatoes are fork tender. Let stand for 5 minutes. Run a knife around the the inside of the muffin cup to loosen potatoes.

Remove from pan and garnish with a sprig of thyme

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