This morning I have a special request… here ya go Mallorie, enjoy! And for future reference, if there’s something you’d like to see on the blog let me know, I’d LOVE to hear from you 🙂
These are called Muffin Tin Onion Gruyere Potato Stacks and come to us from Stone Gable. Aren’t they just stunning?!! This is a variation of a recipe from Martha Stewart, I will post it below as well 🙂
These little babies are a great side dish and go well with steak, roast beef, chicken, or sauteed fish. Honestly, I’d eat them with anything, lol. Potatoes were a staple in my house growing up. We had a potato side dish with dinner EVERY NIGHT, I could ramble on like Bubba Gump about all the different ways to make potatoes but I won’t, lol. Besides they don’t involve a muffin tin so back to the stacks! 😉
By adding a few favorite ingredients you too can put your own personal spin on this potato dish. *See the Martha Stewart’s Recipe below for a good starting place. But for now let’s check out this Onion Gruyere Recipe, YUM!
MUFFIN TIN ONION GRUYERE POTATO STACKS
5 baking potatoes
2 onions, chopped
6 TBS butter
1 1/2 cups grated cheese, Gruyere or cheddar
freshly ground pepper
heavy cream or half and half
Preheat oven to 400 degrees.
1. Thinly slice raw potatoes. I use a Mandolin but they can be carefully hand sliced into thin even slices. Set aside.
2. Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside.
3. Grate cheese. Gruyere is my favorite but cheddar works great too! Set aside.
4. Spray all twelve muffin cups of a regular size muffin pan.
5. The layering- Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese.
6. Pour 1 TBS cream over each potato stack.
7. Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes.
8. Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.
9. Garnish with thyme.
Wow those sound as yummy as they look, I can’t wait to try them!
Now for a more simple version and a good place to start for building your own potato stacks recipe… Martha Stewart’s Muffin Pan Potato Gratins
- Unsalted butter, room temperature, for muffin cups
- 2 medium russet potatoes (about 3/4 pound each)
- Coarse salt and ground pepper
- 6 tablespoons heavy cream