- 4-5 medium russet potatoespeeled and cut into 1/8-inch-thick slices
- 6slices honey baked ham
- 2tablespoons butter
- 2tablespoons olive oil
- 2teaspoons garlic powder
- 1tsp EACH onion pwdr, dried parsley, dried chives
- 1/2teaspoon salt
- 1/4tsp EACH pepper, dried thyme, ground nutmeg
- 2/3cup heavy cream
- 1 1/2cups shredded Gruyere cheese
Stack 3 slices of ham together and cut 4 squares to fit muffin tins (so you will have 12 squares). Repeat with other 3 slices for a total of 24 ham squares. Set aside.
Melt butter in a very large microwave safe bowl (if you don’t have a large microwave safe bowl, melt butter in a small bowl and transfer to large mixing bowl). Mix in olive oil and spices followed by potatoes. Toss potatoes until evenly coated.
Grease a muffin tin with nonstick cooking spray. Layer 3 potatoes slices, 1 slice ham, approximately 1 tablespoon cheese, 3 more potato slices, 1 more slice of ham and finish with potatoes so the potato stack is slightly higher than the rim of the muffin tin.*
Add cream to now empty spices/potato bowl and swirl to absorb any remaining spices. Spoon 1 tablespoon heavy cream over each stack of potatoes.
Tent muffin tin with aluminum foil and bake at 375F degrees for approximately 30 minutes or until potatoes are fork tender. Sprinkle with remaining cheese and bake uncovered 5 minutes or until cheese is melted. Broil cheese until melted and golden.
Remove from oven and let baked potato stacks cool at least 5 minutes. There will be some extra cream/butter around the potato slices which is normal. Run a knife around the edges of each cup and lift out using a spoon onto a paper towel lined plate. Garnish with extra thyme through the center of each stack (as pictured) if desired. Best served warm.