Ingredients
- 1.5 lbs potatoes, thinly sliced
- 2 tablespoons butter
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup grated cheese (mixture of Gruyere, cheddar and Monterey Jack)
- Salt and pepper
- fresh thyme for garnish
- Instructions
- Preheat oven to 375 degrees and grease a 12 muffin tin.
- Slice potatoes thinly (about an 1/8”) using a Mandoline or an attachment with your food processor.
- Melt the butter in a saucepan over medium high heat.
- Add chopped onions and cook until they start to turn translucent, about 2 minutes or so. Then add garlic, fresh thyme leaves and chopped rosemary. Whisk in Dijon mustard and heavy cream. Once heated through, remove from heat and set aside.
- Stack 4 potato slices in each opening. Top with ½ teaspoon of the cream sauce and a little cheese. Repeat the process.
- Cover with tin foil and cook for 30 minutes; then remove foil and cook for 10-15 more minutes uncovered.
- Allow to cool in muffin tin for 5-10 minutes before removing. Drain on paper towels if necessary. Garnish with fresh thyme if desired.
