Potato Piles
Ultimate comfort food. Rich, creamy, cheesy and savory potato piles.
Makes
Serving size
Ingredients
1 cup (4-ounces) finely shredded mozzarella cheese (or vegan)
½ cup (2-ounces) finely shredded sharp cheddar cheese (or vegan)
1 ¼ pounds small russet potatoes
2 tablespoons unsalted butter (or vegan butter)
1 cup heavy cream (or nondairy milk)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
¼ teaspoon white pepper
¼ teaspoon coarse salt
¾ tablespoon arrowroot powder (or cornstarch)
¾ tablespoon water
2 tablespoons fresh chopped parsley
Special equipment
Muffin tin
Mandolin
Instructions
- Preheat oven to 350°F.
- Mix the mozzarella and sharp cheddar together and set aside.
- Grease a 12-cup muffin tin.
- Peel potatoes and cut into ⅛-inch-thick slices or use a mandolin on a thin setting.
- Melt the butter in a saucepan, then add the heavy cream and all the seasonings (garlic powder, onion powder, thyme, white pepper and salt). Bring to a boil and remove from heat.
- Mix the arrowroot powder with the water in a separate bowl. Whisk into the cream mixture and set aside.
- Place potato slices into each muffin well, filling halfway. Break the slices apart if needed.
- Drizzle each with 1 tablespoon of the cream mix and 1 tablespoon of the cheese mix.
- Repeat another layer of potatoes, cream and cheese.
- Cover the pan with foil, place onto a larger baking sheet (sauce may bubble over) and bake on the middle rack for 45 minutes.
- Remove the foil and bake 10 minutes more or until golden and potatoes are tender-crisp.
- Let stand 20 minutes before serving. This will make it easier to get out of the pan.
- Top each with ½ teaspoon chopped parsley.
Cooking Tip
Reduce carbs by using turnips or radishes instead of all or half of the potatoes.
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