Ingredients
- 4 large russet potatoes, peeled
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 2 cloves garlic, finely minced
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme or rosemary, finely chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Butter a standard muffin tin generously and set aside.
- Thinly slice the potatoes into uniform rounds for even cooking.
- In a small bowl, combine heavy cream, minced garlic, salt, and pepper.
- Layer a few slices of potato into each muffin cup, followed by a sprinkle of cheddar and Parmesan. Repeat until each cup is slightly overfilled.
- Spoon the seasoned cream over each stack, allowing it to seep into the layers without overflowing.
- Top each stack with a piece of butter and an extra sprinkle of cheese. Add herbs if using.
- Cover loosely with foil and bake for 40 minutes.
- Remove foil and continue baking for 20–25 minutes, until golden and crispy on top.
- Let rest for 5 minutes, then gently remove from the muffin tin and serve warm.
Notes
- Use a mandoline for even potato slices.
- Russet potatoes yield fluffier stacks; Yukon Golds create a creamier texture.
- Add onions, leeks, or spices like smoked paprika for extra flavor.
- Let stacks rest after baking to firm up and remove easily.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato stack
- Calories: 250
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
