Velvety Spud Towers (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 pounds Yukon gold spuds, with or without skin
02 -
1 & 1/2 cups thick cream
03 -
1 clove garlic, finely shredded
04 -
1 teaspoon rough salt
05 -
1/4 teaspoon ground black pepper
06 -
1 teaspoon dried dill
07 -
1/2 cup grated Gruyere cheese
# Steps to Follow:
01 -
Set your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick spray until fully covered.
02 -
Use a mandolin to get thin, uniform potato slices.
03 -
Throw potatoes, thick cream, garlic, salt, pepper, and dill into a big bowl. Mix everything until all pieces are coated.
04 -
Layer potato slices in each muffin cup almost to the top. Pour any leftover cream mix into each cup.
05 -
Wrap the tin with foil and pop it in the oven for 40 minutes.
06 -
Take off the foil and scatter Gruyere on each potato stack. Cook another 20 minutes until potatoes feel soft.
07 -
Pull from the oven and wait a minute or two. Carefully loosen each stack with a thin spatula and put them on plates.
# Additional Tips:
01 -
A mandolin makes your potato slices even and cuts down prep work.