Cheesy Potato Stacks (Print Version)

# Ingredients:

01 - 1 teaspoon of fresh thyme leaves (or 3/4 teaspoon dried).
02 - 1.2kg boiling potatoes (large, long variety).
03 - 3/4 cup gruyere cheese, finely shredded.
04 - 75g gruyere cheese, cut into 12 squares.
05 - 1/2 cup of thick cream.
06 - A couple of garlic cloves, chopped up finely.
07 - About 30g unsalted butter.
08 - Salt (1/2 teaspoon).
09 - A sprinkle of black pepper.
10 - Cooking oil spray.

# Instructions:

01 - Turn the oven on to 350°F/180°C. Use some melted butter to coat a muffin tin.
02 - Heat butter and garlic for 20 seconds, then mix in cream and salt. Let it gently simmer for 30 seconds.
03 - Peel the potatoes, trim them flat on the bases, and cut them to fit muffin mold sizes.
04 - Cut the potato cylinders into thin slices, about 2mm thick, using a knife or mandolin slicer.
05 - Arrange the sliced potatoes to fill half of each muffin tin hole.
06 - Drizzle 1 teaspoon of the cream mixture on each potato layer.
07 - Place a cheese square on top, then add more potato slices till they're slightly above the rim.
08 - Pour the remaining cream on top and add a sprinkle of thyme.
09 - Cover the tin with foil and bake for 40 minutes until soft.
10 - Uncover, sprinkle shredded cheese on, and bake for another 10 minutes until golden on top.
11 - Leave to rest for 5 minutes before taking them out of the tin.

# Notes:

01 - Easy to prepare in advance.
02 - Works perfectly as a freezer option.
03 - Great as finger food or a side dish.
04 - Pairs wonderfully with eggs at breakfast.
05 - Choose starchy potatoes for best outcome.
06 - Try different cheese types for variation.

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