11
Nov
INGREDIENTS
Oil spray
1 1/2 to 2 lbs large long potatoes
2 tbs butter (or vegan butter)
2 garlic cloves, minced
1/2 a cup cream (can put non dairy cream instead)
1 tsp dried thyme
salt and pepper for taste
1 cup of shredded mozzarella cheese
INSTRUCTIONS
Preheat the oven to 350F, spray a 12 hole muffin tray with oil.Peel the potatoes, cut them into thin slices (can do it with a knife or mandolin).
Place butter, garlic, cream, salt, pepper, and thyme in a bowl and put it in the microwave for 35 seconds, Stir and set aside.
Place half of the potato slices in the tray, drizzle each stack with 1/2 tsp of the cream mixture, and sprinkle half of the shredded cheese on top. Put the rest of the potatoes slices on top, then the rest of the cream mixture, cover the tray with the a foil and bake for 35 minutes.
Remove from the oven, put the remaining shredded cheese, and bake for another 10 minutes without the foil.