Devilish Potato Stacks Recipes

CHEESY POTATO GRATIN STACKS (MUFFIN TIN)

Steps:

• Preheat oven to 350°F/180°C (all oven types).
• Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
• Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
• Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
• Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
• Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
• Cheese slice: Top with cheese slice.
• Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
• Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
• Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
• Garnish with thyme: Sprinkle with remaining thyme.
• Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
• To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

ROASTED DEVILED POTATOES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
• Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
• While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
• Toss hot potatoes with butter mixture in cleaned large bowl until coated.