-gold potatoes, trimmed so that they will fit in a muffin tin, sliced thinly with a mandolin
-2 tbsp butter
-1 tbsp minced garlic
-1/2 cup heavy cream
-shredded gruyere
-fresh thyme
- Spray a muffin tin with cooking oil. Stack sliced potatoes halfway up each tin.
- In a small pot over medium heat, melt butter. Add garlic and cook 2-3 min. Stir in cream. Let simmer additional 2-3 min.
- Spoon a small amount of cream sauce over each stack. Sprinkle with cheese.
- Finish stacking potato slices. Top with additional cream sauce and cheese.
- Bake at 350 for 40 min loosely covered with foil. Remove foil and bake additional 10 min. Top with fresh thyme.
