Creamy Potato Stacks with Garlic Thyme and Parmesan
|Creamy Potato Stacks With Garlic Thyme And Parmesan|
Creamy on the inside and crispy on the outside, this pile of creamed potatoes is easy to make, delicious to eat, and absolutely can’t be beaten. This is my new favorite way to serve potatoes for the holidays.
Our dining table is not complete without potato dishes. Whether mashed potatoes, baked potatoes, or french fries, we eat them all and it’s delicious.
To this day, it is still one of my favorite side dishes and my biggest weakness. That’s why I almost never make it at home. Except, it is a special event.
Prep Time: 20 Mins
Cook Time: 25 Mins
Total Time: 45 Mins
- 1 teaspoon. salt
- 2 cloves of garlic, chopped
- 1/2 tsp. Nutmeg
- 1/2 tsp. black pepper
- freshly shredded parmesan cheese
- 1 1/2 cups thick cream
- 1 sprig of fresh thyme
- 2 pounds. medium russet potatoes (around 4-5), peeled and sliced 1/8 to 1/16 inch thick
- Preheat the oven to 375F. Spray 12 cups of a standard muffin pan with nonstick spray.
- In a small skillet, stir in the cream, thyme, garlic, and nutmeg. Bring to a boil slowly and remove from the heat. You want the cream to have just been heated. Remove thyme.
- Stir the potato slices with salt and pepper and coat them into a pile in a prepared muffin cup, filling each one up but not above.
- Spoon the cream over each pile of potatoes, filling almost to the top. You will see several slices. Sprinkle with parmesan cheese.
- Bake for 25-30 minutes or until the potatoes are tender and golden brown.
- Remove the muffin pan from the oven and let stand for 5 minutes. Run the knife around the edge to loosen the pile and carefully remove it to the serving plate.