Tuesday, July 31, 2012

Layered Creamy & Cheesy Potato Towers

2 cloves garlic (minced)
1 shallot (or 1 heaping T. finely minced onion & 1 more clove garlic)
2 cups "Half & Half" (or 1 c. milk & 1c. cream)
1 cup + 1/2 cup Parmesan cheese (freshly grated would be best)
1/2 t. sea salt
1/4t. freshly ground pepper
1 T. fresh Thyme leaves (I minced them and used 1t.)
3 baking potatoes

 Preheat oven to 400 degrees.
Generously grease a 12 cup muffin tin.
Mix all ingredients, except the potatoes, in a bowl and set aside.
Peel potatoes and slice into 1/8" thin slices.
Stack slices in each cup.  (I used a cookie cutter to cut the edges, making each slice the correct size.)
Leave about 1/4" at the top for the cream mixture.

Ladle the cream mixture into the cups.
The mixture will settle in, and then you can go through and add more.
I also pressed down on the stacks & moved them to use all of the mixture.

 Bake at 400 degrees for 35"with aluminum foil over the muffin tin.  Then remove the foil, sprinkle each with the remaining parmesan cheese, and bake uncovered for 10".  I placed a cookie sheet, sprayed with cooking spray, on the rack below to catch the boiling over cheese.
Allow to cool for 5", then cut around each with a knife.  To remove them, I used a large plastic spoon (the size of a spatula) to get around and under them, with a spatula on the other side.

They are AMAZING!

No comments:

Post a Comment