Mini Potato Dauphinoise Gratin Stacks

Instructions

1. Preheat oven and prepare herb cream Preheat the oven to 350°F. In a saucepan, combine **3 cups heavy cream**, **several fresh thyme sprigs**, **4 fresh rosemary sprigs**, **3 fresh sage leaves**, **3 chopped garlic cloves**, **1 teaspoon salt**, and **1 teaspoon black pepper**. Heat the cream mixture just until it reaches a gentle boil, then remove from the heat and let the herb-infused cream steep for about 20 minutes so the flavors develop.
2. Peel and slice the potatoes While the cream steeps, peel **2 1/2 pounds large golden potatoes**. Trim the base of each potato so it stands upright, then cut each into cylinder shapes that will fit into your muffin tin cups. Using a mandolin on setting #2 or a sharp knife, slice the potatoes into **1/8-inch thick** rounds so they will layer and cook evenly.
3. Strain cream and coat potato slices Strain the warm herb cream mixture into a large mixing bowl, discarding the thyme sprigs, rosemary sprigs, sage leaves, and garlic solids. Add all of the **1/8-inch potato slices** to the bowl of strained cream and gently toss to coat every slice with the seasoned cream. Let the potatoes sit in the cream for a few minutes so they absorb flavor.
4. Butter the muffin tin Melt **1 tablespoon butter** in a small saucepan over medium heat or in the microwave. Lightly brush the muffin tin holes with the melted butter, making sure the sides and bottoms are coated so the **potato stacks** release easily after baking.
5. Build the first potato layers Using the cream-coated slices, stack **potato slices** into each muffin tin hole until they reach about halfway up the sides, trying to match sizes so the stacks are neat and even. Drizzle about **1 tablespoon of the herb cream** from the bowl over each potato stack, letting the cream run down between the layers.
6. Add Gruyère center and finish stacking Place **1 square slice of Gruyère (from the 2 1/2 ounces sliced Gruyère)** on top of each half-height potato stack. Continue layering more **cream-coated potato slices** over the Gruyère until the stacks rise about 1/3 inch above the rim of the muffin tin, as they will sink slightly during baking. Spoon any remaining **herb cream** evenly over the tops of all the stacks.
7. Cover and bake until tender Cover the muffin tin loosely with foil, taking care not to press the foil down into the **potato and Gruyère stacks**. Bake at **350°F for about 40 minutes**, or until the potatoes are cooked through; a small sharp knife inserted into the center of a stack should slide in and out without resistance.
8. Top with shredded Gruyère and brown Remove the foil and sprinkle the tops of the stacks with **3/4 cup shredded Gruyère cheese**. Return the muffin tin to the oven and bake uncovered for about **10 minutes**, or until the cheese is melted, golden, and lightly crisp on top.
9. Garnish and serve Let the mini potato dauphinoise gratin stacks stand in the pan for about 5 minutes to firm up slightly. Run a tablespoon or butter knife around the edges and gently lift out each stack. Sprinkle with **chopped fresh thyme** and serve hot as a side dish, brunch potato, or bite-sized hors d’oeuvres.