Gruyere & Thyme Potato Stacks
bon Cook tools used: Perforated Baking Sheet, Classic Muffin Tray, Santoku Chef Knife, Mandoline, Stainless Mixing Bowl, Mini Round Mold, Octagonal Bonmat
Ingredients
1 1/2 cups gruyere cheese, finely shredded
2/3 cup parmesan cheese, finely shredded
1 Tablespoon fresh thyme, finely chopped (or 1 1/4 tsp dried)
1 to 1 1/4 tsp Kosher salt
2-4 garlic cloves, minced
4-5 medium Yukon Gold potatoes, thinly sliced and unpeeled
Instructions
Preheat the oven to 400 F. Place the Classic Muffin Tray on a Perforated Baking Sheet.
In the Stainless Mixing Bowl, mix together the Gruyere, parmesan, thyme, salt and garlic.
Melt butter in the Mini Round covered with the Octagonal Bonmat.
In a second large bowl, coat the sliced potatoes with melted butter. You can use your hands to make sure the potatoes are evenly coated.
Layer 4 potato slices and then 1/2 teaspoon of the cheese mixture. Continue this pattern of 4 potato slices, the cheese, until the potatoes are taller than the muffin well (they will shrink when they cook). You will have 3-4 layers total, ending with cheese on top.
Cover the potatoes with a Bonmat and bake for 15 minutes. Remove the Bonmat and continue to bake for an additional 25-30 minutes until golden brown and bubbly. How thinly you sliced your potatoes and how high you stacked will affect the bake time, you want them to be fork-tender with the tops and sides golden brown. Remove potato stacks with a spoon and serve with additional thyme.
* Use the mandoline to slice the potatoes really thin.
* These elegant potato stacks are company worthy. I like to serve them with steak or ham. I first made these for Easter brunch and they were a hit. The mandoline is very helpful in slicing the potatoes! The potato stacks have crispy edges and cheesy layers that are a perfect side dish.