Now as I was having a rather relaxing Australia Day, I didn't feel like making one type of potato so I tried making the stacks three ways. So this recipe is for the potato stack on the right.
These were delicious, it is probably the best way to bake potatoes. You get individual portions, they are simple to make and they look amazing. And most importantly they tasted great. But, they didn't go with lamb. These cheesy potato stacks I would serve with chicken. Chicken I feel is lighter in flavour so the richness of these potatoes would work perfectly together with chicken. So please do make them, as they are delicious, but they would taste perfect with chicken, not lamb or beef.
Now you do need to slice the potatoes thinly, I used a knife as I didn't feel like washing my mandolin (remember I was having a relaxing day), but a mandolin would make the slices thinner and the thinner the slices the faster it cooks. But feel free to use a knife, just take the time to slice the potatoes as thin as possible.
Also with the potatoes, try and get potatoes that have a width the size of your muffin tin, so that when you slice them, they will fit inside of your muffin tin, without you having to cut them. If you do need to cut them, do so, as you can't tell once baked, but it is easier if you don't have to.
Also this is a recipe where the recipe is a guide really. You can make more or less of them, without worrying about measuring anything, as basically the recipe is, you fill up a muffin hole with potato slices and add a teaspoon of cream mixture and some cheese to each stack.
So, if you are looking at a tasty new way to serve baked potatoes, you do need to try this, it is so easy to make and they not only look great, they taste great to.
Oil spray, for greasing
2 tablespoons butter, melted
2 garlic cloves, crushed
1/4 cup cream
1/2 teaspoon salt
White pepper, to taste
1 cup grated tasty cheese
2 tablespoons fresh thyme or 1 tablespoon dried thyme
Preheat oven to 180C.
Use cooking spray to lightly grease a 12 hole, non stick muffin tin.
Peel and thinly slice the potatoes.
In a medium bowl place the melted butter, garlic, cream, salt and pepper, stir to combine.
Place the potato slices evenly into the 12 holes of the muffin tin, the potatoes need to go halfway up the muffin tin holes.
Drizzle each potato stack with 1/2 teaspoon of the cream mixture, sprinkle with half of the thyme, then sprinkle with half of the tasty cheese.
Top with the remaining potato slices. Drizzle with the remaining cream mixture and the remaining thyme.
Place a sheet of baking paper over the muffin tin, to stop any potato sticking to the aluminium foil. Now cover with aluminium foil.
Bake for 35-45 minutes. You want the potatoes nearly cooked at this stage, poke with a cake skewer to check.
Remove from the oven, sprinkle with the remaining cheese, bake uncovered for a further 10-15 minutes or until golden and the potato is completely cooked.
Allow to stand for 5 minutes before removing. I used a dinner or butter knife to help ease them out.
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