Garlic & Cheese Potato “Stacks”

For Sunday dinner I made a nice Herb & Garlic Pork Tenderloin and had to decide what I wanted to make to have with it alongside the requisite vegetable.  I knew I wanted to make some sort of potato side dish but I couldn’t decide on what.  I thought about scalloped potatoes, I thought about mashed potatoes but I wanted to do something different. I ended up making these potato “stacks,” loosely based on different versions I saw online.  Because the potatoes are sliced so thin they cook relatively fast and you end up with a garlicky, cheesy stack of delicious potatoes that look way fancier than how easy they are to make.

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I hope you enjoy the recipe!

Sandie

These are the ingredients I used when making them.

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I greased a large cup muffin tin with cooking spray and then started slicing the potatoes very thin (if you have a mandolin slicer they will be more uniform and probably thinner than mine because I cut mine by hand), and placing them in the greased muffin tin cups to the half way point.

In a small, microwave safe bowl, I added the milk, margarine, minced garlic, thyme and pepper and cooked it over high heat for about 90 seconds, until the margarine melted.

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I whisked it to fully combine the ingredients and poured half of it over the potatoes, divided evenly.

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Next came a generous sprinkle of grated cheese….

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Before repeating the process so the potatoes came to the top of the edges of the muffin tin.

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I covered the pan with aluminum foil at cooked them at 350 degrees for about 30 minutes.

After 30 minutes, I removed the foil and set the oven to low broil, returned the potatoes to the oven for about 4 or 5 minutes until the cheese was nicely browned.

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I let them sit for about 5 minutes before removing them from the pan with a big spoon and serving them, in their stack form. These too were a really big hit!

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Recipe

Garlic & Cheese Potato “Stacks”

Preparation Time: 15 minutes  Cooking Time: 40 – 45 minutes  Servings: 6 “Stacks”

Ingredients

  • 4 –  5 medium potatoes
  • 1/2 cup milk
  • 3 tsp. minced garlic
  • 2 tbsp. butter/margarine
  • 1 tsp. thyme
  • pepper to taste
  • 1 cup grated cheese (I used mozzarella)

Directions

  1. Preheat oven to 350 degrees.  Lightly grease muffin tin cups with cooking spray.
  2. Wash and slice potatoes very thing, leaving the skin on for added flavour.
  3. Place sliced potatoes to the half way point in each muffin tin cup.
  4. In a small bowl add milk, butter/ margarine, minced garlic, thyme and pepper.
  5. Cook in microwave over high heat for about 60 – 90 seconds, until butter/ margarine melts.
  6. Whisk milk mixture to fully combine.
  7. Pour half of the milk mixture over the potatoes, divided evenly.
  8. Generously sprinkle half of the grated cheese evenly between the muffin tin cups.
  9. Repeat the process ending with the cheese layer.
  10. Cover with aluminum foil and bake at 350 degrees for about 30 minutes.
  11. Remove foil and set oven to low broil.  Cook an additional 5 – 10 minutes, until cheese is nicely browned on top.
  12. Allow to stand 5 minutes before serving.
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