I am always looking to use ingredients we already have on the shelf, and we always seem to have a bag of potatoes. After having come out of the winter and into spring this year, I was tired of having baked or mashed potatoes and from that came our Stack em’ High Potato Au Gratin that are now a family favorite. They’re not only delicious but are simple to make and esthetically fun. These potatoes are wonderful for Sunday dinners, family picnics, and any holiday.

INGREDIENTS

Vegetable spray

2 tablespoons salted butter

3 minced garlic cloves

3 oz cream cheese-sit out for 1hr before

2-4 tablespoons 2% milk

¾ teaspoon ground nutmeg

½ teaspoon onion powder

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 pounds small to medium size russet potatoes, scrubbed

1 cup grated sharp white Cheddar cheese

1 tablespoon chives, for garnish

DIRECTIONS

1. Preheat the oven to 375°. Spray a twelve-cup muffin/cupcake pan with vegetable oil.
2. In a small saucepan, melt the butter over medium heat.  Add the garlic, cooking until tender, about 1 minute. Stir in the cream cheese, 2 tablespoons of milk, nutmeg, onion powder, salt, and pepper. If the mixture is thick add additional tablespoons of milk one at a time, stirring in between until it is light but thick enough to cover the back of a spoon. Remove from heat.
3. Thinly slice the potatoes with a mandolin or a sharp knife. Place the potato slices in a large bowl and add the cream mixture. Gently toss to coat.
4. Stack the potato slices in the prepared muffin/cupcake pan, putting the larger slices in the bottom of the pan first. Spoon any remaining cream mixture over the potato stacks. Cover the pan with foil.
5. Bake for 30 minutes. Remove the pan from the oven and carefully remove the foil. Top each stack with the grated Cheddar cheese.  Bake, uncovered, until the cheese is golden brown and can easily be pierced with a fork, 10-15 minutes.
6. Let potatoes stand for 10 minutes and then sprinkle with chopped chives and serve warm.
7. Store leftovers (not likely 😊) in a container in the refrigerator for up to 3 days. Reheat in the oven at 300°