Ingredients
- 3 large russet potatoes, thinly sliced (about 1/8-inch thick)
- 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 cup shredded cheddar cheese (or Gruyère for a more gourmet taste)
- ½ cup grated Parmesan cheese
- 1 teaspoon chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or cooking spray to prevent sticking.
Using a sharp knife or mandoline slicer, cut the potatoes into thin, even slices (about 1/8-inch thick). This ensures they cook evenly.
In a small bowl, whisk together the heavy cream, melted butter, garlic powder, onion powder, salt, black pepper, and thyme.
Layer 3-4 slices of potato in each muffin cup. Drizzle a small spoonful of the cream mixture over the top. Sprinkle a bit of cheddar and Parmesan cheese over the layers. Repeat this process until each muffin cup is filled to the top.
Cover the muffin tin with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes, or until the tops are golden and crispy.
Let the potato stacks cool for 5 minutes before carefully removing them with a spoon. Garnish with fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 180
- Sugar: 1g
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g