A fun holiday appetizer that is perfect for meat-eaters and vegetarians (by omitting the bacon). These potato gratin stacks can be super fancy, or super simple: whatever you are feeling!
Feel free to use any varietal of Little Potatoes you like!
- Baking Sheet
- Parchment Paper
- Small Saucepan
- Mini Muffin Tin
- Mandolin / Knife
- Aluminum Foil
- 1.5 lb bag Little Potatoes
- 1/4 cup Onions, diced
- 2 Tbsp Butter
- 2 cloves Garlic , minced
- 1/2 cup Heavy whipping cream
- 2 sprigs Fresh thyme
- 1 cup Cheddar cheese, grated
- 1/8 tsp Cayenne powder
- 1 tsp Coarse whole grain mustard
- (to taste) Salt and pepper
- 9 slices Bacon
If using bacon bows, cut slices of bacon in half lengthwise (so you now have two long strips per slice of bacon.) Cut each of those strips in half lengthwise again (they will be thin!) Cut each of those strips in half vertically, not lengthwise.
Take one piece of bacon and fold it into a loop that looks like one half of a bow (imagine a loop with some ribbon hanging down). Repeat with a second piece. Place the two pieces of bacon together on a baking sheet lined with parchment paper and adjust so they look like bows (two loops with some excess 'ribbon' hanging down.) Repeat until no bacon remains. Set aside.
Melt butter in a small saucepan over medium heat. Stir in onion and cook for two minutes. Add in garlic and thyme (if using fresh thyme, just throw in entire sprigs: the leaves will fall off as the mixture cooks). Cook for one minute. Stir in cream and mustard; cook, stirring frequently, until mixture is very hot. Set aside.
Preheat oven to 375°F. Grease a mini muffin tin (or silicone muffin pan).
Slice potatoes on mandolin (or using a knife if preferred) into very thin slices (1/8 to 1/16th thick).
Add potatoes to mini muffin tin, alternating in colour of potatoes if desired. You want to fill the potatoes halfway up the tin (about four slices of potatoes in each spot). Try to use potato slices that are roughly the same size, however the stacks are pretty forgiving.
Pour 1/4 teaspoon of sauce on top of each stack. Sprinkle with some cheese. Repeat potato layer (about 4 slices of potatoes in each spot: it is okay if the stacks go a bit over the top.) Cover with 1/2 teaspoon of sauce.
Cover pan with aluminum foil and place into oven for 25 minutes. Bacon can be cooked in the oven at the same time, just remove after 15 to 20 minutes and drain onto paper towels.
Remove foil from potatoes, sprinkle with cheese, and continue cooking for another 10 to 15 minutes, or until cheese is nice and golden.
Allow to cool in pan for about five minutes before moving to a serving dish (if you are finding the layers are still sliding a bit, let them cool longer in the pan. They will eventually stick together!)
Place bacon bows on top of potatoes and pierce with toothpick to hold in place.
Sprinkle with fresh thyme before serving if desired.