Potato Stacks in Ramekins from the Airfryer

Name: Potato Stacks in Ramekins from the Airfryer
Prep time: 25 min
Cook time: 29 min
Total time: 54 min
Yield: 4 servings
Ingredients: 800 g waxy potatoes; 100 ml cream; 1 clove garlic; 1 tsp salt; pepper to taste; 1 pinch nutmeg; 80 g grated hard cheese; 1 tsp butter or margarine; 1 tbsp thyme leaves

A German side dish that comes to the table all over the country: wafer-thin potato slices are layered into stacks in small ramekins, cooked in cream and finished under grated hard cheese. Unlike a gratin in a shallow dish, everyone gets their own little tower, whose upper edges turn crisp while the middle stays creamy and soft and smells of garlic, nutmeg and thyme. The ramekins cap the airflow, so the cooking takes almost as long as in the oven — what you mainly save is the oven's long preheating.

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Cook time

54 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

305 kcal

Calories

10 g

Protein

15 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.10 · ~€0.55/serving

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Instructions

1
Peel the garlic and chop it very finely. Stir the cream together with the garlic, the salt, the pepper and the nutmeg.
2
Peel the potatoes and shave them wafer-thin, no more than two millimetres thick. Thicker slices will not soften in the short cooking time.
3
Grease four small ovenproof ramekins with the butter or margarine. Stand the empty ramekins side by side in the basket once and check that air can still pass all round them.
4
Layer the potato slices into stacks in the ramekins, scattering the thyme leaves in between and pressing the slices down lightly.
5
Pour the seasoned cream evenly over the stacks, to no higher than one centimetre below the rim.
6
Preheat the airfryer to 180 °C, as potato products are never cooked hotter than 180 °C.
7
Stand the ramekins in the basket in a single layer with space between them and do not stack them; cook larger quantities in two runs. Cook at 180 °C until the slices can easily be pierced with the tip of a knife.
8
The stacks are not turned and the basket is not shaken, as the layered slices would fall apart and the cream would slop over. Scatter the grated hard cheese over the stacks, only now, because over the whole cooking time it would burn in the hot airflow. Melt it at 180 °C until the cheese is golden rather than dark.
9
Take the ramekins out with an oven cloth and let the stacks rest in them briefly, then they come away cleanly from the sides.