Cheesy Potato Stacks (Print Version)

# Ingredients:

01 - 1.2 kg large potatoes with lots of starch.
02 - 30g butter without salt.
03 - 2 finely chopped garlic cloves.
04 - Half a cup of thick cream.
05 - 1 tsp of fresh thyme (or 3/4 tsp dried thyme).
06 - 1/2 tsp salt.
07 - Some black pepper to your liking.
08 - 75g gruyere cheese cut into 12 pieces.
09 - 3/4 cup grated gruyere cheese.
10 - Cooking spray.

# Instructions:

01 - Turn oven to 350°F/180°C and grease muffin tray with melted butter.
02 - Sauté garlic in the leftover butter for 20 seconds, stir in cream and salt, let it bubble for 30 seconds.
03 - Remove potato skins and shape bases. Trim into tubes that fit muffin slots.
04 - Use a mandolin or sharp knife to cut the potato tubes into 2mm rounds.
05 - Fill muffin holes halfway with layers of potato slices.
06 - Drizzle a teaspoon of the cream sauce over each potato stack.
07 - Place a square of cheese on top, then add more potato until stacks are 1cm above the tin edges.
08 - Pour in the remaining cream sauce and sprinkle thyme on top.
09 - Cover tray with foil and bake for 40 minutes or until soft.
10 - Sprinkle grated cheese over the stacks and bake uncovered for another 10 minutes until golden.
11 - Give it 5 minutes to cool down before taking the stacks out.

# Notes:

01 - Perfect if you want to prepare ahead.
02 - Freezer-friendly.
03 - Works as a side or an appetizer.
04 - Pairs great with a morning egg dish.
05 - Starchy potatoes are a must for this.
06 - You can swap out gruyere for other cheeses.

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