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Cover the dish with foil and bake for 25 minutes or until the potato stacks are fork-tender. Remove the pan from the oven and discard the foil. Preheat the oven to broil. Drizzle the remaining butter over the potatoes and sprinkle with additional cheese. Broil the potatoes for 3 minutes or until the cheese melts.
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1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin. 2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices. 3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat.
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Repeat this process two more times to create 7 potato layers, alternating 3 layers of bacon and 3 layers of cheese, finishing with a potato slice on top. Step 9. Drizzle a small amount of the remaining sauce over the stacks and loosely cover with foil. Step 10. Bake the stacks for 40 minutes or until a knife can easily pierce through the potatoes.
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2. Assembling the gratin stacks. Fill halfway - Place a stack of potato slices in the muffin tin hole so they come up halfway. Pour over cream - Drizzle about 1 teaspoon of cream over the potatoes. No need to be exact here, just use about half the cream. Cheese slices - Top with a slice of cheese.
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Pre-heat oven to 400°F. Optional: lightly grease 12 muffin tins. In a medium bowl, mix together gruyere, parmesan, thyme, salt, and garlic. 1 ½ cups gruyere cheese*, ⅔ cup parmesan cheese*, 1 Tablespoon fresh thyme, 1 to 1 ¼ tsp coarse sea salt, 2-4 garlic cloves.
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The potatoes first must be thinly sliced, about 1/16 inch thick. They are then tossed in olive oil, garlic powder, thyme and parmesan cheese. Once evenly coated, the potatoes are stacked inside a muffin pan. Each stack should reach the top of the muffin mold. The potato stacks are baked for around 55 minutes or until crispy on top and around.
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Melt 1 stick unsalted butter in a medium saucepan over medium-low heat. Add the garlic, sage, thyme, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Stir to combine and cook until fragrant, about 1 minute. Pour over the potatoes and stir with a rubber spatula until the potatoes are thoroughly coated.
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Preheat the oven to 350℉ and lightly grease a standard sized muffin tin. Using a microplane or the finest side of a box grater, grate the garlic cloves directly into a large mixing bowl. You should have about 1½ teaspoons. Add all of the other ingredients to the bowl and stir well with a fork. Scrub and dry the potatoes.
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Evenly distribute the cream mixture among the 12 stacks. Bake. Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Then carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.
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In a large mixing bowl, add sliced potatoes, parmesan, butter, Italian seasoning, salt, and garlic powder. Toss well to combine. Stack the potato slices into each cup all the way to the rim of each muffin tin. Each cup should contain 8-10 slices. Bake until golden brown and tender, about 50-55 minutes.
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Slice thinly with a knife or a mandoline slicer. Place sliced potatoes in a large bowl. Season with melted butter, rosemary, Italian seasoning, garlic powder, and salt and pepper to taste. Butter the muffin thin. Place 2-3 potato slices, some cheese. Repeat until each stack is only a bit taller than the muffin tin.
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Sprinkle half the cheese out across each potato stack. Stack with the remaining potato slices. Drizzle with the remaining cream mixture and remaining thyme. Cover loosely the tin loosely with aluminum foil and bake for about 35 minutes. Remove from oven, sprinkle the remaining cheese out across the stacks, and bake for 10 more minutes, uncovered.
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Sprinkle with any remaining cheese. Bake until the potatoes are tender and cooked through, about 30 minutes. Remove the pan from the oven. Set the oven to broil on high. Sprinkle the potato stacks with the reserved 1/4 cup cheese. Broil until the cheese on top is melted and browned, and the edges are crispy, about 4 minutes.
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Place 4 slices of potatoes at the bottom of each cup of the muffin tin. Using a silicone brush, lightly brush the potatoes with some of the oil mixture. Sprinkle some thyme leaves on top. Continue stacking several layers of potatoes, brushing the oil and sprinkling thyme leaves until you have stacked all the potato slices.
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1/3 to 1/2 cup shredded Wisconsin Cheese gouda (Marieke Gouda. Instructions. Preheat oven to 350 degrees Fahrenheit. Spray 12-cup muffin tin with cooking spray. Place the sliced potatoes in a large bowl. Combine the heavy cream, garlic, salt and pepper, and pour over the potatoes. Toss to coat.