Description
These Creamy Potato Stacks are a delicious and elegant side dish featuring thinly sliced russet potatoes layered and baked with a rich mixture of heavy cream, butter, garlic, thyme, and sharp cheddar cheese. Baked to golden perfection, they make a comforting addition to any meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Creamy Mixture
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Cheese
- 1 cup grated sharp cheddar cheese
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or a similar small baking dish with butter or non-stick spray to prevent sticking.
- Prepare Potatoes: Using a mandolin or a sharp knife, thinly slice the peeled russet potatoes about 1/8-inch thick. Aim to keep the slices as even and uniform as possible for consistent cooking.
- Make Creamy Mixture: In a mixing bowl, combine the heavy cream, melted butter, garlic powder, dried thyme, salt, and freshly ground black pepper. Stir in half of the grated cheddar cheese until well blended.
- Assemble the Stacks: Arrange the potato slices upright in the prepared muffin tin, stacking them on their edges to form small towers. Drizzle the creamy cheese mixture evenly over each stack, allowing it to soak into the layers of potatoes. Continue layering until the stacks are filled to your desired height.
- Top with Cheese: Sprinkle the remaining grated sharp cheddar cheese on top of each potato stack to create a delicious cheesy crust.
- Bake: Cover the muffin tin tightly with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 20 minutes, or until the potatoes are tender when pierced and the cheese on top is golden and bubbly.
- Serve: Allow the potato stacks to cool slightly for a few minutes before carefully removing them from the muffin tin. Garnish with chopped fresh parsley if desired, then serve warm as a creamy, cheesy side dish.
Notes
- For best results, use a mandolin to slice potatoes evenly which helps with uniform cooking.
- If you prefer a stronger herb flavor, fresh thyme can be used instead of dried; increase quantity slightly.
- The stacks can be prepared ahead and refrigerated before baking; just add extra baking time if baking from cold.
- Using a sharp cheddar cheese adds a nice tangy flavor, but feel free to experiment with other cheeses like Gruyère or mozzarella.
- To make the dish gluten-free, ensure all seasonings and cheeses are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
