Creamy Potato Stacks with Garlic, Thyme, and Parmesan

• Produce

  • 4 2 lbs. medium russet potatoes, medium
  • 2 Garlic cloves
  • 1 sprig Thyme, fresh

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Nutmeg
  • 1 tsp Salt

• Bread & Baked Goods

  • 12 cup Standard muffin pan

• Dairy

  • 1 1/2 cups Heavy cream
  • 1 Parmesan cheese

• Other

  • Mandoline slicer*

Found on littlebroken.com

Description

Ingredients

• 1½ cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, minced
• ½ tsp. nutmeg
• 2 lbs. medium russet potatoes (about 4-5), peeled and sliced ⅛ to 1/16 inch thick
• 1 tsp. salt
• ½ tsp. black pepper
• freshly grated parmesan cheese
• 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, 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.