Ingredients:

  • 1.36 kg Yukon Gold potatoes (peeled and scrubbed)
  • 4 cloves garlic (finely grated or pressed)
  • 42 grams Unsalted butter (melted)
  • 150 grams Smoked Gouda cheese (freshly shredded)
  • 120 ml Heavy cream
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 25 grams Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with butter or non-stick spray.
  2. Using a mandoline slicer, slice the peeled Yukon Gold potatoes into 1.5mm thick rounds directly into a large mixing bowl.
  3. In a small bowl, whisk together the melted butter, heavy cream, grated garlic, kosher salt, black pepper, and fresh thyme leaves.
  4. Pour the cream mixture over the potato slices. Use your hands to toss the slices, ensuring every individual potato coin is thoroughly coated to prevent oxidation and ensure even seasoning.
  5. Layer the potatoes into the prepared muffin tin cups. As you stack, periodically sprinkle shredded smoked gouda between the layers. Continue stacking until the potatoes are slightly above the rim of each cup, as they will shrink during baking.
  6. Top each stack with a final sprinkle of grated Parmesan cheese for a crispy crust.
  7. Bake for 30 minutes covered with foil, then 25 minutes uncovered, or until the edges are deep golden brown and a paring knife slides easily into the center of the stacks. Let rest for 5 minutes before removing from the tin.