Creamy Potato Stacks with Garlic Thyme and Parmesan
Overview
- Yield: 12 potato stacks
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
Ingredients
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1 1/2 cups heavy cream
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1 sprig fresh thyme
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2 garlic cloves, minced
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1/2 tsp. nutmeg
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2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
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1 tsp. salt
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1/2 tsp. black pepper
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freshly grated parmesan cheese
Special Tools:
-
12 cup standard muffin pan
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Mandoline slicer
Method
- Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
- In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
- Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top.
- Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese.
- Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
- Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter.
- Serve immediately.