Cheesy Gratin Potato Stacks (Print Version)

# Ingredients:

01 - 1.2 kg of large, long starchy potatoes.
02 - 30 grams of butter, not salted.
03 - Two cloves of garlic, chopped up fine.
04 - Half a cup of rich cream.
05 - 1 teaspoon of thyme (use 3/4 teaspoon dried, if needed).
06 - 1/2 teaspoon of plain salt.
07 - A sprinkle of black pepper, as much as you like.
08 - 75 grams of gruyere cheese, cut into 12 squares.
09 - 3/4 cup of gruyere cheese, shredded up.
10 - Oil spray for greasing.

# Instructions:

01 - Set the oven to 350°F/180°C. Coat a muffin tin with some melted butter using a brush.
02 - In leftover butter, cook garlic for about 20 seconds. Pour in cream, toss in salt, and lightly simmer for about 30 more seconds.
03 - Peel the potatoes. Trim off the bottom so they sit flat, then cut into pieces shaped like cylinders to fit into the muffin tin.
04 - Using a sharp knife or mandolin, cut the cylinder pieces into super-thin slices about 2mm thick.
05 - Start layering the potato slices into the muffin tin holes until they're filled up halfway.
06 - Spoon 1 teaspoon of the cream sauce on top of each potato stack.
07 - Place a square of gruyere on each stack, then continue layering potatoes until they're just a tiny bit above the top edge.
08 - Pour the rest of the cream sauce over them and sprinkle with thyme.
09 - Cover the tin tightly with foil and bake for 40 minutes, or until the potatoes soften.
10 - Scatter the shredded cheese over the top, then bake uncovered for another 10 minutes until the tops are golden brown.
11 - Let them cool for 5 minutes before popping them out of the tin.

# Notes:

01 - Make them ahead, they're perfect for prepping early.
02 - These can be frozen to save for later.
03 - Works great as a snack or a side.
04 - Pair with eggs for an awesome breakfast.
05 - Stick with starchy potatoes for the best texture.
06 - You can swap out the cheese for other favorites.

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