Mini Potato Stacks The Perfect Cheesy Side Dish

On there with a little bit of fresh thyme. Just look at those. Look at those potato stacks. Oh, incredible. Hi everyone. Welcome to Backyard Chef. I'm Rick. Today we're doing mini potato slacks. They are cheesy. They are creamy. They're fantastic. Starts with potatoes. Here we go. Doesn't matter what potato it is. You know me by now. I don't care. Peel your potatoes. Any which way you normally peel. Whether you use a peeler or you use a knife. Peel away. Okay. Our potatoes have to fit our muffin tin. Our cake tin. So that fits in there. Come on. That's a bit small actually. Okay. So we'll start with this one. We need to slice the potatoes to actually fit that tin. Now they don't have to be perfect. Let's not be silly about it. Try and get them all sliced up so they're going to fit inside there. If you have a mandolin, use a mandolin. If not, cut your potatoes. Slice them. And it's just nice. Now the potatoes should fit in there. Like that. They're going to go in there. Like that. I'm going to stack them up like that. Okay. That's what we're trying to do. So cut all your potatoes to fit your tray. Now if you've got a weird shaped potato like that. There's absolutely no way it's going to fit inside there. It's going to have to be trimmed. So you are just going to trim off some potato. And make it the shape that you require to go in that tin. Something like that. Take yourself a pan. Flame on. Butter in. Get some butter in there. What we're doing is melting down the butter. And then we are going to brush out our cake muffin tin. I'm going to brush it all out with butter. Then we're going to cook some garlic in here. Okay. When you've got some melted butter like that. We're just going to turn off the flame. And then we'll carry on cooking. We just want to butter out that dish. That is going to give us a super duper rich flavour. It's going to flavour up the outside of the potato. It's going to help it cook. That is super duper. Job done. One side. Carry on with this. Back on. Heat up that butter. In there with some garlic. Don't go crazy. We're not trying to burn this. We're infusing all this butter in here with this garlic. A little bit of pepper in there. Now you can do salt if you want. I don't want salt. This is a pinch of dried thyme. I'm going to put dried thyme in with the butter. Which is going to rehydrate. And then we're going to put fresh thyme over the dish. So you've got that thyme flavour in there. Turn it right down. And in there with a splashing of cream. Let's have a stir. About half a cup of cream actually. Somewhere about there. Entirely, entirely by choice this one. I'm in there with a little bit of parmesan. And I'm going to save a little bit of parmesan to put over at the end. That is going to put a fantastic, unique, cracking cheese flavour in that sauce. Smells amazing. Smells absolutely amazing. Starting to thicken a little bit. It's not going to thicken too much. We need to pour it on our potatoes. Job done. Flame off. That's it. Cooking done. Grab your tray. Grab yourself your potatoes. In they go. Come up about halfway if you can. Somewhere around about there. Not critical. Don't panic. Grab yourself a spoon. In there. Spoonful of our sauce. Now you can use gruyere cheese. Anything like that. I'm going to use mozzarella and it's going on like that. Okay. Rack them and stack them. Up we go. Now come about a good centimetre above your muffin tray. And I can tell you I'm going to go a bit more than that. And if you can see what I'm doing, I'm actually looking for the thin ends at the end. So when they come up, they're coming up with like a bit of a point on. Okay. I've got that left. Some trimmings not worth worrying about. Now a little bit of that buttery goodness on there. Over there. Tin foil or aluminium foil. Whatever you know it by. In the oven. 40 minutes. Out it comes. Okay. You always need a couple of spoons for this next job. Because they're normally swimming in all the butter and everything and the cream. Let's have that off there. Oh lovely. Right. This is why you need the two spoons. You've got to stack them back. They always, always collapse down. Always. As they're cooking. And two spoons work better than anything else. And as you can see, when it comes out in another 10 minutes, 10 or 12 minutes, and you let it rest, all this juice just disappears. It's the fats from the cheese and everything you know. And the cream. Okay. Over there. A bit of cheese on there. Now you can go as much as you want. It don't matter. It's entirely up to you. Okay. We're on with some parmesan. And it goes back in the oven for about another 10 minutes. The parmesan just gives it that really rich cheesiness on the top. It's going to boost the flavour. It's all about flavour. Come on. Straight back in the oven. About another 10 minutes. We just want to brown all that on the top of there. Okay. We've done the 10 minutes. There you go. Right. Just let them settle. The oils of the cheese and everything will settle down in a minute. Soak back in towards where the potato is. And then we're going to take two spoons and take them out. Now what you've got to do is get a couple of spoons. And you go all the way around. And you take out your cheesy potato stack. On there. There's a little bit of fresh thyme. Just look at those. Look at those potato stacks. Oh, incredible. Okay. We are in. Now my mouth is watering. It's like smelling pizza. You know, all the mozzarella and everything. Oh, unbelievable. Now these things are red hot. So we're just going to wreck it. Come through there. I don't think, with the cheese in the middle, I don't think we're going to get a clean cut. Because it's too hot. Oh, let's do that. Look at all those layers in there. And look, they're all cooked. Look how soft it is. Oh, ridiculous. Ridiculous. Oh, I love that. Another way to cook potatoes. It is amazing. Fantastic flavour through there. Lovely cooked potatoes. Layered up. Very buttery. A little bit creamy. You've got the flavour of the cheese. Oh, it's amazing. Let's wreck it. Come on. It's amazing. Oh. Now I'm not going to say for one minute that this is healthy in any way. Apart from the potato. Now the thing is with these as well, when they go completely cold, they're fantastic. They're like a little snack. They're delicious. Look in there. That's that layer of cheese around about there somewhere. Look at that. Oh, that's hot. The potato just melts in your mouth. It's gorgeous. So if you like what we're doing, don't forget to share. Share this recipe for potato stacks. So easy. We didn't do anything. We left it all in the oven. Superb. If you do like what we're doing, big thumbs up. Subscribe to the channel. The ding-dong, ring that bell. Catch you in the next video.