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Potato gratin stacks

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Crispy-crunchy on the outside and smooth as custard on the inside, these yummy potato stacks will fly off the plate at your next gathering.

Ingredients

Scale

    • 2 cups bacon bits (you can make your own or use store bought)

    • 1 pound potatoes

    • 3 garlic cloves

    • 2 cups heavy whipping cream 

    • 2 eggs, thoroughly whisked

    • 2 teaspoons chopped fresh thyme, stems discarded, divided

    • 1 teaspoon grated nutmeg

    • 1 teaspoon salt

    • 2 tablespoons olive oil 

    • 1 ½ cups grated parmesan cheese, divided

Instructions

      1. Preheat the oven to 395 degrees F (200 C). 
      2. If making your own bacon bits, fry your bacon, pat dry of grease, and finely crumble.
      3. Wash the potatoes and scrub them well. We recommend leaving the peels on for added texture, but you can peel the potatoes if you really want to.
      4. Carefully slice the potatoes as thin as possible using a mandolin or chef’s knife.
      5. Peel and press or grate the garlic cloves.
      6. In a large mixing bowl, combine the heavy whipping cream, eggs, garlic, thyme, nutmeg, and salt. Withhold some thyme for topping.
      7. Add potatoes, bacon, and 1 cup of parmesan to the bowl. Mix well.
      8. Spray muffin tin with nonstick cooking spray or brush with olive oil.
      9. Spoon equal portions of the potato mixture into each tin (recipe fills one standard 12-slot muffin tin).
      10. Top each portion with some of the remaining parmesan and thyme.
      11. Bake for 20 minutes, let cool in the tin for 5 minutes, and serve warm!

Find it online: https://livelytable.com/potato-gratin-stacks-crispy-cheesy-muffin-tin-bites-with-bacon-and-parmesan/