Potato Gratin Stacks
Potato Gratin Stacks
Appetizers
Ingredients
- 1 tablespoon Fustini's Tuscan Herb olive oil, plus more for greasing
- 2 lb. peeled russet potatoes, thinly sliced
- 1 1/2 cup half-and-half (or whole milk)
- 1 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Kosher salt & freshly ground black pepper
- 2 teaspoons chopped thyme
- 1/2 cup finely grated Parmesan
- 1/2 cup shredded Gruyère
- 2 slices bacon, fried and crumbled
- fresh chopped parsley, for serving
Directions
- Preheat oven to 350°, and grease a standard 12-cup muffin tin with olive oil.
- Toss potatoes in olive oil, half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan. Divide the potato mixture between muffin tin cups to create 12 potato stacks. Cover with foil and bake until tender, 40 minutes.
- Uncover the muffin tin and top each potato stack with gruyè,re and bacon. Bake until cheese is melted and the sides are beginning to turn golden, 20 minutes more. Garnish with parsley and let cool in the pan for at least 10 minutes before serving. Serve warm.
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