Cheesy Mini Potato Gratin Stacks (Muffin Tin) #Muffin #PartyFood

For breakfast with eggs? As gathering food? As a side for an extravagant supper? The conceivable outcomes are huge. Also, these Mini Potato Gratin Stacks are only 85 calories for each serving! 

All you have to know is that these Mini Potato Gratin Stacks are gooey, rich and ludicrously powerful. That is to say, please. Potatoes + cheddar + cream + garlic + spread. BAM! That is a grand slam in that spot! 

These are propelled by the French Food Goddess Julia Childs and her great French Potato Gratin/Dauphinoise which I posted a year ago. It is risky for me to make her Potato Dauphinoise when I don't have organization since I truly can't quit eating it. I swear, she is without any help answerable for the unusual measure of stretchy garments in my closet.

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Ingredients

• Oil spray
• 1 kg / 2 lb potatoes, large long ones (Note 1)
• 2 tbsp / 30 g butter
• 2 garlic cloves, minced
• 1/2 cup cream, heavy / thickened (Note 4)
• 1 tsp dried thyme
• 1/2 tsp salt
• Black pepper
• 1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
• Fresh thyme leaves for garnish, optional

Instructions

1. Preheat oven to 350F/180C.
2. Spray a standard 12 hole muffin tin with oil.
3. Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10" thick.
4. Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.
5. Stir, then set aside.
6. Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
7. Drizzle each potato stack with 1/2 tsp of cream mixture.
8. Sprinkle HALF the cheese over the potato stacks.
9. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
10. Cover loosely with foil and bake for 35 minutes.
11. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
12. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)

TO SERVE

1. Breakfast - serve with eggs and bacon.
2. Dinner - serve as a side.
3. Finger food - serve warm as is.

For more detail : bit.ly/2FK1Xu2

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