MAISON DE KENNEDY

Potato Stacks

🤍🤍🤍🤍🤍 (0/5) Tested by Untested — ~1 hr · Makes 12

Ingredients

• Potatoes — long, evenly sized so the slices stack neatly and cook evenly
• Butter
• Garlic — use a microplane to grate so it mixes into the butter without leaving big pieces
• Heavy Cream
• Salt & Pepper — don't skimp on the salt or the potatoes will taste underseasoned
• Gruyère — grated fresh from the block for smoother melting
• Parmesan — grated fresh from the block
• Fresh Thyme (optional) — for finishing

Method

1. Prep oven & pan: Preheat oven to 350°F (175°C). Butter a muffin tin generously.
2. Make cream mixture: Cook grated garlic in butter until fragrant, then add heavy cream and seasonings. Stir to combine.
3. Slice potatoes: Peel and cut into very thin, even slices — a mandoline helps here.
4. Assemble stacks: Layer potato slices into each muffin cup, spooning cream mixture and a little cheese between layers as you go.
5. Bake covered: Cover with foil and bake for 40–45 minutes until potatoes are tender.
6. Add cheese & finish: Uncover, top with remaining Gruyère and Parmesan, and bake until golden and bubbly.
7. Serve: Let cool briefly in the tin, then carefully pop out. Finish with a sprinkle of fresh thyme if using.

Notes

• Untested: Give it a go and update the rating.
• Fresh cheese only: Grate from the block — pre-shredded has anti-caking agents that stop it melting smoothly.
• Even slices are everything: A mandoline makes this much easier and gets you consistent, thin rounds.

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