Ingredients
Scale
- 4-5 medium russet potatoes peeled
- 1 cup gruyere cheese grated
- 1 medium yellow onion thinly sliced
- ¾ cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper optional
- 1 teaspoon lemon zest
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- cooking spray for greasing muffin tin
Instructions
- Preheat the oven to 400°F and lightly spray a standard 12-cup muffin tin with cooking spray.
- Melt the butter in a skillet over medium-low heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 15-20 minutes until golden brown. Set aside.
- Peel and slice the potatoes into thin, even rounds.
- In a small bowl, mix the smoked paprika, dried thyme, cayenne pepper (if using), lemon zest, salt, and black pepper.
- Place 2 potato slices in each muffin cup and sprinkle with a pinch of the seasoning blend.
- Add some grated Gruyere cheese and a few caramelized onions on top.
- Continue layering with potato slices, seasoning, cheese, and onions until each muffin cup is full.
- Pour about 1 tablespoon of heavy cream over each stack.
- Bake for 30-35 minutes or until the tops are golden brown and potatoes are tender when pierced.
- Allow to cool slightly, run a knife around the edges, and gently lift each stack out of the muffin tin. Serve warm.
Notes
For a spicier kick, adjust the cayenne pepper according to taste.
Experiment with different cheese varieties for unique flavors.
Serve alongside your favorite protein for a complete meal.
Nutrition
- Serving Size: 1 muffin tin stack
- Calories: 210
- Sugar: 1g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.