Scalloped Herb Cheese Potato Stacks

What a wonderful way to serve potatoes! Oh, and did I mention that they are delicious? Its best if you have a mandolin to get the thin slices we need; but if you have a sharp knife, you can slice them individually.

Oct 12, 2024 (makes 8)

INGREDIENTS

• 6 medium size baking pototoes
• Cooking Spray
• (GARNISH) 8 nice sprigs of thyme, rosemary or parsely
• 1/4 cup chopped parsely
• 1/2 stick of salted butter
• 1/4 cup creme
• 1 cup grated Gruyere cheese (divided in half)
• S&P to taste
• 1 tbs chopped garlic

METHOD

→ In a small pot, melt the butter. Once melted, turn OFF the heat. Add 1/2 cup of the cheese (reserve the other half for later) add garlic, parsely. creme and S&P to your taste. Let sit!

→ Peel the potatoes. Cut off a half inch from each end and discard.

→ Using the thinnest slicing attachment on your mandolin, slice the potatoes.

→ In a large bowl, add the potatoes and butter/creme mixture to the sliced potatoes and toss.

→ Spay the insides of a standard size muffin tin (same one you'd use for cupcakes) generously with a cooking spray.

→ Preheat oven to 375 degrees.

→ At the bottom of each muffin tin cavity, place a sprig of thyme. Then carefully begin layering the sliced potatoes on top of each other. About every 6 slices, stop and sprinkle a bit of the leftover cheese on top, continue doing this until you reach the top. Add a few more because the stack will sink as it cooks. Sprinkle another bit of cheese on the very top. Continue this with the remainder of the potatoes/cheese until all/most tins are full.

→ Cover muffin tin with aluminum foil and place in oven for 25 minutes.

→ Remove from oven and remove the foil covering; increase the temp to 425 degrees and cook for another 15-20 minutes, or until the tops appear nice, brown and crispy.

→ Your done!

CHEFS NOTE:
(1) You can use any type of cheese that melts easily instead of the Gruyere..swiss is a good alternative, or even parmesan.
(2) The garlic can be from a jar.