Brie, Prosciutto, Apple and Potato Au Gratin Stacks

2 lb. peeled russet potatoes, thinly sliced
1½ cups half-and-half
1 tsp garlic powder
½ tsp nutmeg
½ tsp. black pepper
1 tsp salt
1 Granny Smith apple, thinly sliced
1 ½ cup diced brie 
8 oz diced prosciutto
1 Tbsp chives chopped for topping 

Preheat the oven to 350° and grease a 12-cup muffin tin with cooking spray.

Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, and salt. Divide the potato mixture between muffin tin cups to create 12 potato and apple stacks as demonstrated. Cover with foil and bake until tender, approximately 40 minutes.

Uncover the muffin tin and top each potato stack with brie cheese and diced prosciutto. 

Bake until cheese is melted and the sides are beginning to turn golden, approximately 20 minutes more. Garnish with chives and let cool in pan for 5-10 minutes until cool. Then using a spoon, carefully remove the stacks and serve.

Horseradish Chive Cream
¼ cup plain Greek yogurt 
¼ cup sour cream
1 Tbsp horseradish 
1 Tbsp chives, chopped fine 
Salt and pepper to season 

Mix the ingredients in a small bowl then refrigerate until ready to use.