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Ingredients

  1. 2 lbpeeled russet potatoes, thinly sliced
  2. 1 1/2 chalf-and-half
  3. 1 tgarlic powder
  4. 1/2 tfreshly ground black pepper
  5. 2 tchopped thyme
  6. 1 tkosher salt
  7. 1/2 cfinely grated parmesan
  8. 1/2 cshredded gruyere

Cooking Instructions

  1. 1

    Preheat oven to 350

  2. 2

    Grease standard 12-cup muffin tin with cooking spray

  3. 3

    Toss potatoes in half-in-half, garlic powder, pepper, thyme, salt and parmesan.

  4. 4

    Divide potato mixture between muffin tin cups

  5. 5

    Cover with foil and bake 40 minutes

  6. 6

    Uncover muffin tin and top each stack with gruyere

  7. 7

    Bake until cheese is melted and sides are beginning to turn golden, 20 minutes more

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Valerie Long
Valerie Long @cook_6321692
on
Chicago, IL

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