Potato Stacks
Impressive golden stacked potatoes made in a muffin tin.
Servings: 10 potatoes
Equipment
Ingredients
- 1 kilo potatoes medium
- 40 grams butter
- 200 ml heavy cream 6.5 oz
- 1 teaspoon mustard dijon
- 2 cloves garlic minced
- 1 teaspoon dried thyme or fresh
- sea salt to taste
- pepper to taste
- 1 green onion
Instructions
- Preheat your oven to 180°C (355°F).
- Stick the muffin tin in the oven to warm up.
- Wash and peel the potatoes.
- Slice the potatoes finely on a mandolin. You want to be able to bend the thin slices without them breaking.
- Remove the muffin tin from the oven.
- Divide the butter into ten equal cubes and place one in each void.
- When the butter is melted, brush it around the inside of the muffin tin cavities.
- Then, layer the potato slices almost to the top of the pan. Spread them out as much as possible.
- Season with sea salt and pepper every five slices or so.
- Then, layer the smaller slices and arrange them so they overlap.
- Push the slices down along the edges to get that closed rose shape.
- Finish with 5-6 overlapping pieces, leaving a small gap in the center.
- Mix the cream, minced garlic, mustard, sea salt, pepper, and thyme.
- Pour spoonfuls of the cream mixture onto each potato stack until the cream reaches the top of the sides.
- Bake the stacks for around 35 minutes until golden and tender.
- Allow to set in the hot tin for 10-15 minutes (this helps them hold their shape).
- To remove the potatoes from the pan, use a knife to loosen them from the edge, and then lift them carefully with a spoon.
- Sprinkle with fresh chopped green onions or thyme.
Video
Nutrition
Calories: 99kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 37mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.2mg
