Just in case you all missed my other post confessing my love for purple potatoes in my Tricolor Basil Pesto Potatoes with Parmesan Cheese, I am about to say it again. Purple. Potatoes. Are. Amazing. Period. The possibilities are endless with these little jewels. And the best part? They are super healthy, and lower in carbs then regular ol’ run of the mill russet potatoes. Did I mention, they are much prettier to look at as well?
Everybody loves Potatoes Gratin, and I for one maybe indulge a little too much. So much that I deeply regret it the morning after…those feelings are the worst. Let’s just say, that these are a little healthier because of the purple potato, and the fact that they are bite sized is great. Portion control people! ( or maybe just me).
The trick to these little stacks, is to simply layer it like a lasagna. Potato, cheese, cream, potato, etc…Once they are covered and baked, all of those creamy flavors merge, and will make you immediately regret not making more for your guests. Yes, they were all consumed by me. Too bad my guests did not stand a chance with them.
- 4-5 small purple potatoes
- 2 tbsp butter
- 2 garlic cloves minced
- ¼ cup cream
- 1 cup shredded cheese blend
- 1 tbsp dried thyme
- Salt to taste
- Black pepper to taste
- Preheat oven to 350F
- Spray a muffin tin with non stick cooking spray
- Wash potatoes and slice into thin slices...about 2 mm thick ( I left the skin on)
- Melt the butter and garlic into a medium bowl
- Add cream, salt and pepper into the butter. Stir well.
- Place potato slices into the muffin tin so they reach half way. Make sure the sizes are similar, and can be stacked neatly.
- Drizzle each potato stack with ½ tsp of cream mixture
- Sprinkle HALF the cheese over the potato stacks.
- Top with remaining potato slices. Drizzle with remaining cream mixture and thyme.
- Cover with foil and bake for 35 minutes.
- Remove from oven, sprinkle with remaining cheese and bake without foil for 5-10 minutes, making sure the cheese it browned.
- Remove them from the oven, and let them stand for 5 minutes. Remove them gently with a butter knife.