Potato Stacks with Herbs and Cheese

 These creamy potato stacks are infused with garlic and thyme and topped with melty Gruyère cheese. 

These little potato stacks with herbs and cheese are tiny potato casseroles perfectly sized for individual servings. They are wonderful as a holiday side dish, breakfast potatoes with eggs and bacon, and especially as a hearty appetizer for a cocktail party. 

They are baked in a muffin tin, making them perfectly sized for a cocktail party. They are small enough to fit on a small plate, but hearty enough so that you won't miss a full sit down dinner. 

Plus, they are so creamy and cheesy!

Plus, these are super easy to make. 

Tips for making these creamy potato stacks:

First, unless you have mad knife skills, I recommend using a mandoline slicer for getting the slices thin and uniform. My favorite, the Swissmar, isn't too expensive (Amazon affiliate link). I also love the one from Oxo. 

I used russet potatoes because they are starchy and contribute to the creamy deliciousness. As far as size goes, look for smaller ones, although you don't have to go super small. The well of a muffin tin is about 2 inches across in the bottom and 3 inches across the top. They don't have to be perfectly stacked either. This recipe is very forgiving. 

Be sure to steep the thyme, salt, pepper, and garlic in warmed cream long enough to infuse the cream with the flavors, and stir the cream before pouring each time. 

Definitely use heavy cream for this recipe. 

I uses a fork to remove the potato stacks from the muffin tin after running a thin knife around the edges. While I didn't do this, for extra insurance, you can place strips of foil or parchment in the muffin tin to use as a sling to lift them out intact. 

At Christmas, my family always does a potluck, with the host family making the main dish and then everyone else doing the appetizers, sides, and desserts. We are a large bunch with several families. 

There's usually a 2 hour (or 3 hour, depending on the host) cocktail hour. The last time I hosted, all of the appetizer contributions were veggies and everything low carb. It seems that all of the appetizer contributers were following some sort of no carb and no fat diet. 

Finally, someone showed up with a cheesy "carby" appetizer, and everyone, and I mean everyone, pounced. It was a sight to see. Special diets be damned. Clearly, you need something like this when serving cocktails. 

This recipe is dedicated to all of the unabashed potato and cheese loving folks out there. I'm with you my friends. 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is a Holiday Cocktail Party, and our host is Liz who blogs at That Skinny Chick Can Bake. 

 If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. 

With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!

Cocktails

• Cinnamon Cider Whiskey Sour - The Red Head Baker
• Hot Chocolate with Rum, Toasted Coconut and Chocolate Drizzle - Creative Culinary

Appetizers

• Potato Stacks with Herbs and Cheese - Karen's Kitchen Stories (me!)
• Roasted Red Grape and Rosemary Tart - Mother Would Know
• Cheese Crispies - Shockingly Delicious
• Smoked Duck and Spiced Jam Canapes - The Heritage Cook

These creamy potato stacks can easily be reheated in the oven or toaster oven. We pretty much fought over the leftovers. 

I serve these little creamy potato stacks on small plates with little cocktail forks. Sprinkle the tops with chopped parsley or more chopped thyme for an amazing appetizer. 

These things are out of this world! 

Creamy Potato Stacks with Herbs and Cheese

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Yield: 12 servings

Author: Karen Kerr

These creamy potato stacks are infused with garlic and thyme and topped with melty Gruyère cheese.

Ingredients

• 1 1/2 cups heavy cream
• 2 cloves garlic, grated
• 1 tablespoon minced fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons butter for greasing the muffin tin
• 2 pounds russet potatoes
• 3 ounces / 3/4 cup grated Gruyère cheese
• More thyme or parsley for garnish

Instructions

1. Heat the heavy cream until just before simmering and remove from the heat. Stir in the garlic, thyme, salt, and pepper. Let cool until room temperature. 
2. Grease the cavities of a 12 cup muffin tin with butter and heat the oven to 350 degrees F. 
3. Peel and slice the potatoes into 1/8 inch slices. Stack the potato slices in the cavities of the muffin tin. Stir the cream, garlic, and thyme mixture and pour it over the potato stacks. Cover the muffin tin with foil and bake for 40 minutes. 
4. Uncover the the potatoes and top each stack with about a tablespoon of the Gruyère. Bake, uncovered, for 20 minutes more. 
5. Let the potatoes rest in the muffin tin before serving. 
6. Garnish with thyme or freshly chopped parsley. 

Calories

230.03

Fat (grams)

17.29

Sat. Fat (grams)

10.13

Carbs (grams)

14.32

Fiber (grams)

1.05

Net carbs

13.26

Sugar (grams)

4.29

Protein (grams)

4.98

Sodium (milligrams)

302.38

Cholesterol (grams)

51.61

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Karen's Kitchen Stories

potatoes, appetizer,

Appetizers, Potatoes

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