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Recipe By: Cwassall
Creamy Potato Stacks
Ingredients
- INGREDIENTS
- 1½ cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, minced
- ½ tsp. nutmeg
- 4-5 medium russet potatoes (2-2¼ lbs.), peeled and sliced ⅛ to 1/16 inch thick
- 1 tsp. salt
- ½ tsp. black pepper
- freshly grated parmesan cheese
- Special Tools
- 12 cup standard muffin pan*
- Mandoline slicer*
Directions
- Preheat the oven to 375F.
- Spray 12 cup standard muffin pan with nonstick cooking spray.
- In a small sauce pan, combine 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.
- Spoon cream over each potato stack, filling to the top. 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. Carefully remove each potato stack with a fork to a serving platter. You can also run a knife around the edges to loosen up the potatoes.
- Serve immediately.
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