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Cheesy Gruyere Sweet Potato Stacks

Cheesy Gruyere Sweet Potato Stacks for Cozy Comfort Food

Cheesy Gruyere Sweet Potato Stacks are a comforting dish that combines sweet potatoes with Gruyere cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 stacks
Course: Dinner
Cuisine: Comfort Food
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stacks
  • 2 large Sweet Potatoes Regular potatoes can be used as an alternative.
  • 2 tablespoons Melted Butter Olive oil serves as a lighter substitute.
  • 1 cup Gruyere Cheese Can swap with Swiss or your favorite melty cheese.
  • 1/2 cup Parmesan Cheese Consider using Pecorino Romano for an added kick.
  • 1 teaspoon Kosher Salt Sea salt is a great substitute.
  • 2 teaspoons Fresh Thyme Use 1 teaspoon of dried thyme if fresh isn’t available.
  • 2 cloves Garlic Garlic powder can substitute in a pinch (1 teaspoon).

Equipment

  • 12-cup muffin tin
  • nonstick cooking spray
  • Large bowl
  • separate bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and spray a 12-cup muffin tin with nonstick cooking spray.
  2. Peel and thinly slice the large sweet potatoes into 1/8-inch thick slices, then toss them in a bowl with melted butter.
  3. Mix the Gruyere cheese, Parmesan cheese, kosher salt, minced garlic, and fresh thyme in a separate bowl.
  4. Layer 2 slices of sweet potato in each muffin cup, sprinkle with the cheese mixture, and repeat until the stack is finished.
  5. Cover the muffin tin tightly with foil and bake for 15 minutes.
  6. Remove the foil and bake uncovered for an additional 30 minutes until the cheese is golden brown.
  7. Allow to cool for a few minutes, then carefully scoop out each stack to serve.

Nutrition

Serving: 1stackCalories: 300kcalCarbohydrates: 29gProtein: 8gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 18000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

These stacks can be stored in an airtight container in the fridge for up to 4-5 days or frozen for up to 3 months. Reheat in the oven at 350°F for 7-10 minutes.

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