Thinly sliced sweet potatoes are stacked and baked in a muffin tin along with caramelized onions, gruyere & parmesan cheeses and fresh thyme.
Last summer I made these little potato stackers when I was having a dinner party, only I used white Russet potatoes. They were such a huge hit that I decided to try making them with sweet potatoes this time.
So I began thinking what flavors go well with sweet potatoes and I decided to caramelize some onions until they were a deep golden color and I chose a mild cheese as to not compete with the sweetness of the potatoes.
They are very easy to make but have this great restaurant quality look to them that is sure to impress!
HOW TO MAKE SWEET POTATO STACKERS
- You want to begin by cooking your onions down. We want them to caramelize and this can take upwards of 20 minutes. The onions are diced, not sliced, so they will cook a little quicker, just be sure to keep an eye on them.
- As the onions are cooking down we can slice our potatoes. The first tip I have for you is to find very long sweet potatoes. Think about the width of a muffin tin when you are picking them out, because anything thicker won’t fit. So you want the MIDDLE part of the potato to be about that width. The ends of course will be slightly smaller and that’s ok.
- Peel and slice the potato on a mandolin slicer on the highest setting (1/4″). I place the sliced potatoes in a bowl with water so they don’t turn while I continue. Each muffin tin will take 12 or 13 slices of potatoes, so figure somewhere in the 150 slice range.
- When the onions are nice and golden, take them off the heat. Drain the potatoes and pat them dry with paper towels to remove any excess water. Pour the onions, garlic and butter on top. Give it a good stir and add the cheeses. You will just have to get in their with your hands at this point. Oh, and before I forget, I used the largest holes when I was shredding the Gruyere cheese on the cheese shredder.
- Spray a muffin tin with cooking spray and start stacking these delicious potatoes beginning with the biggest ones first. Go around the muffin tin filling in each slot ending with the smallest ones on top. Try to push any scattered cheese into the tin and bake in a preheated oven at 375°F for about 20 minutes. The best part is when they get all crunchy and caramelized on the sides.
These potatoes go perfect with our Weeknight Flank Steak, it presents a wonderfully elegant entrée.
Sweet Potato Stackers w/ Gruyere/Parmesan Cheese & Thyme
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Thinly sliced sweet potatoes are stacked and baked in a muffin tin along with caramelized onions, gruyere & parmesan cheeses and fresh thyme.
Ingredients
- 2 Sweet Potatoes, long and slender
- 6 Tablespoons Butter, divided 2 T and 4 T
- 1/2 Cup Onion, diced
- 2 Cloves Garlic, minced (1 Tbsp)
- 1/2 Tablespoon Fresh Thyme, minced
- 1 Cup Gruyere Cheese, shredded
- 1/2 Cup Parmesan cheese
- 1 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1 Tablespoon Brown Sugar
Instructions
- In a small saucepan, melt 2 tablespoons butter. Add the onions and simmer on low until caramelized. This could be 15 min up to 20 minutes. Stir often as the smaller the onions are cut the easier they are to burn.
- Add the remaining 4 Tbsp butter, garlic and thyme. Let the butter melt. Add the brown sugar. Take off the heat.
- Peel the sweet potatoes and slice them on a mandolin on the highest setting (1/4″). You will need at least 12 slices per muffin tin (144 or more total)
- Add the melted butter/onion/garlic and thyme to the potatoes and combine using your hands. Break up any potatoes that are stuck together. Add the shredded gruyere cheese and parmesan cheese. Again, stir using your hands.
- Spray a muffin tin with cooking spray and start layering the potatoes in each cup. Put the biggest slices on the bottom and work your way around ending with the smallest ones on top. This will take at least 12 slices, don’t worry if they are higher than the muffin tin. They will shrink at least 25% as they cook down. Tuck any cheese that has fallen on the edges inside. Use a butter knife to stack them up straight. The more evenly they are stacked they better they will look on the plate.
- Bake in a preheated oven at 375° F for 25-30 minutes. They are done when you insert a knife and it touches the bottom with a little resistance. If you cook them too long they will become mushy.
- Let cool 5 minutes and transfer to a plate.
WHAT TO SERVE WITH THIS:
WEEKNIGHT FLANK STEAK
GRILLED CHICKEN
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