I decided to try using both the small red potatoes and the sweet potatoes I had in the cupboard - the last time I made them I think I used yellow Finns, I believe - and also to oil each cup with olive oil, the last time I made them they stuck to the tin. On re-reading the recipe just now, I also missed the advice to put the topping cheese on after the stacks had baked, then briefly melting cheese on top, which would certainly be a little tidier:) But it tasted as wonderful as the first time, if not quite photo-ready.
These are made in a metal muffin tin - regular size, not the Texas size I usually use.
Cheesy potato stacks:
A 12 hole metal muffin tin
olive oil for oiling
Several potatoes, not too large, no more than 2 inches in diameter, sliced fairly thin
1/2 cup cream or half and half
4 tablespoons melted butter
kosher salt - about 1/2 teaspoon
freshly cracked pepper
1 + cup shredded cheddar or other melting cheese
fresh thyme leaves, stripped from stem
Oil the muffin tin.
Preheat oven to 350F.
Slice the potatoes, not too thin, not too thick
Mix together the melted butter, salt, and pepper.
Stack the potato slices halfway up the muffin hole, add a hefty pinch of cheese, then stack the rest of the way up to the top. Drizzle with the cream/butter mixture.
Continue until the muffin tin is full.
Slide potato stacks into hot oven, and bake 35 minutes, or until stacks are soft when poked with a fork.
Remove stacks from oven, sprinkle with cheese and the thyme leaves, and slide back into the oven to melt the cheese - about five or so minutes.
Remove to cool, then carefully remove each stack to a platter or plate- I found a fork to work very well for this.
These are great for anytime - breakfast, snack, lunch, dinner side, or party food.
Hope you have a terrific day!