Potatoes… and gruyere … and thyme, oh my!
semi obsessed “ultimate comfort” a lot lately, and for many good reasons…like this, and this. Stacked Potatoes with Gruyere and Thyme are no exception in the ultimate comfort category. What’s your idea of ultimate comfort? Some combination of carbs, cheese, and soulful herbs is where it’s AT!
Which means these little gems totally fit the bill. Stacked potatoes just might be my new favorite way to enjoy potatoes, too. Piled high into muffin tins, the edges get crispy, while the middle stays soft and creamy. The crisp edges are key – and the best way to achieve them is THIN potatoes to get that crisp on the outside.
Oh, and they’re filled with a gruyere + parm + garlic + thyme mix that will blow your mind.
I mean really. If you don’t think this is a winning combination then I must ask — have you not tried Gruyere Scalloped Potatoes yet?! There is for real no better combo.
And do you know what you need a winning combination for? Is it why you’re here? For THANKSGIVING?! Ok, yes, I said it. And yes, I know it’s only mid-October. But that means Thanksgiving is just about ONE MONTH away!
Don’t get me started on the “where the heck did 2017 go?!” and “crap, my plan to get back in shape before the holiday eating happen has failed” and “holidays.. whhaaat?!?”. Because I know. The struggle is real. Really real. Which is why we all need a simple side for Thanksgiving – and this. is. it.
You guys, it’s seriously so simple. Like I said, your thinly sliced potatoes are piled up in muffin tins, a few at a time. A spoonful of your cheese + herb mixture goes in between every few layers and it’s baked to bubbly, crispy, creamy perfection.
Even better – you could serve these as an appetizer or a side! Eat them with your fingers or a fork, either way you’ll love the flavor, the creaminess, the crisp edges, and all the time you save making this recipe!
Happy comfort weekend!Print
Crispy edges and soft, cheesy centers, these stacked potatoes are perfect as a Thanksgiving – or anytime – side or appetizer!
- 1 1/2 cup gruyere cheese, thinly shredded
- 2/3 cup parmesan cheese,thinly shredded
- 1 1/4 teaspoon dried thyme (or 1 Tablespoon fresh)
- 1 1/4 teaspoon coarse sea salt
- 2 garlic cloves, minced
- 5 medium yukon gold potatoes, thinly sliced
- 4 Tablespoons butter, melted
- Pre-heat oven to 400°F.
- In a bowl, mix together gruyere, parmesan, thyme, salt, and garlic. In a second bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
- In a regular sized muffin tin, layer 4 potato slices and top with approximately 1/2 teaspoon of the cheese mixture. Continue this pattern until the potatoes are taller than the tin (they will shrink when they cook). I generally do this about 3-4 times, ending with cheese on top.
- Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 30-35 minutes until golden brown and bubbly. Remove potato stacks muffin tin with a spoon (I “scoop” them out) and serve with additional thyme as desired.
- Use a mandolin to slice the potatoes really thin – I use the 1.5 or 2.5mm setting on my handheld mandoline.