I saw this recipe on Martha.Steward.com and had to try it. Crisp yet tender individual potatoes stacked up for an impressive presentation. I had large potatoes so I used a large muffin pan for six stacks. I made a few changes to the recipe but not much: I added fresh thyme and a bit more cream (1 1/2 tablespoons instead of 1). You could also add grated parmesan or gruyere cheese in-between a few slices for a special treat. I Love this recipe – let us know what you think. xoxo.
Crispy Stacked Potatoes
Ingredients:
- Unsalted butter, room temperature, for muffin cups
- 2-3 medium russet potatoes (about 3/4 pound each)*
- Coarse salt and ground pepper
- 9 tablespoons heavy cream (1.5 per stack)
- Fresh Thyme
*the number of potatoes will depend on how large and tall your muffin pan is.
Directions:
- Preheat oven to 400 degrees. Lightly brush 6 muffin cups with butter.
- Thinly slice potatoes. Place 3 slices in each cup and season with salt, pepper and some fresh thyme.
- Continue adding potatoes, seasoning every few slices, until cups are filled.
- Pour 1.5 tablespoon heavy cream over each.
- Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes.
- Run a thin knife around each gratin.
- Using a large spoon – gently lift out each stack and set on a serving platter or to individual plates. Tip: If a potato sticks to the bottom of the pan, you can lift out the second slice up.
