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.
