Hi! I’m in full holiday mode over here. I know it’s like.. mid November.. but I’m debating putting up my Christmas decorations this weekend.
Now before you come at me, let me elaborate. I freakin love Thanksgiving. LOVE. I love the time together with no expectations, no gifts. If you know me at all, you should really assume that this is my favorite holiday ( which it’s actually not, but logistics. )
Thanksgiving is everything I’m about… gathering around the table with good food & the people you love. Cannot get enough of that. So for me Thanksgiving is just an extension of Christmas. It’s the start of the yearly reminder of what really matters in this life. Wow, sappy alert. Let’s move on to the recipe.
This is a go to for me if I’m trying to take a regular meal & make it feel a little more special. I mean, it’s incredibly simple. You’re just stacking the potatoes & cheese, pouring over luscious sauce & baking. Yep, simple. But there’s something about them that makes people go “oooooh!”
Happy Holidays!
xx
ellyn
SERVINGS: 8 stacks
TIME: 40-45 minutes
INGREDIENTS:
• 3 medium sweet potatoes, cleaned
• 4 oz shredded Asiago cheese
• 1 cup heavy cream
• 2 sprig each of fresh rosemary & thyme
• 1 tablespoon salt
• 1 teaspoon pepper
• cooking spray
INSTRUCTIONS:
1. Preheat oven to 400.
2. Peel & thinly slice potatoes.
3. Generously spray a muffin tin with cooking spray.
4. Grate cheese.
5. In a small saucepan add heavy cream, rosemary, thyme, salt & pepper. Bring to a simmer over medium high heat.
6. Simmer for 5-10 minutes or until thick.
7. To make the potato stacks, add 2-3 slices of potatoes into a generously sprayed muffin tin, then a sprinkle of cheese. Repeat until the stacks are to the top. Sprinkle with remaining cheese.
8. Pour over about ¼ cup cream mixture over each stack.
9. Cover pan with aluminum foil that is sprayed with cooking spray. Bake potato stacks for 25-30 minutes or until potatoes are tender.
10. Let potato stacks sit for 5 minutes before removing them from tin.
11. Enjoy!
NOTES: I’ve also made this exact recipe with Yukon Gold potatoes. Amazing! You can also change up the cheese if you want. Anything goes! These will cook best if your potatoes are very thin – about 1/4 an inch. I use a sharp knife to do this, but you can also use a mandolin if you have one. Just be extra careful!! Lastly, when you’re buying your potatoes keep in mind the size of your muffin tin & try to get potatoes about that width.
