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Muffin Tin Potato Stacks Recipe

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This recipe for Muffin Tin Potato Stacks, by , is from The Dale Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Dale


oil spray
2 lbs Russet potatoes, larger cylinder shape
2 tbsp butter
2 garlic cloves, minced
1/2 cup whipping cream
1 tsp dried thyme
1/2 tsp salt
1 cup grated melting cheese (cheddar, gruyere, Tex-Mex mix)
Fresh thyme leaves for garnishing (optional)

1. Spray muffin tin and preheat oven to 350F
2. Peel potatoes, and slice into thin slices around 1/10" thick
3. Place butter, garlic, cream, salt, pepper, dried thyme in microwave bowl, then melt in 30 second bursts
4. Stir and set aside
5. Stack potato slices into muffin tin about 1/2 way up
6. Drizzle each stack with 1/2 tsp of cream mixture
7. Sprinkle HALF of the cheese over
8. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme
9. Cover loosely with foil and bake for 35 minutes
10. Remove from oven, sprinkle with remaining cheese and back without foil for another 10 minutes until golden brown
11. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to scoop out.

Number Of Servings:
Number Of Servings:
6 - 12
Preparation Time:
Preparation Time:
1 hour




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