Muffin Tin Onion Gruyere Potato Stacks
5 baking potatoes
2 onions, chopped
6 TBS butter
1 1/2 cups grated cheese, Gruyere or cheddar
freshly ground pepper
heavy cream or half and half
Preheat oven to 400 degrees.
Thinly slice raw potatoes. I use a Mandoline but they can be carefully hand sliced into thin even slices. Set aside.
Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside.
Grate cheese. Gruyere is my favorite but cheddar works great too! Set aside.
Spray all twelve muffin cups of a regular size muffin pan.
Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese.
Pour 1 TBS cream over each potato stack.
Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes.
Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.
Garnish with thyme.
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