Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 12 potato stacks
I already found my favourite way of serving potatoes! Creamy and crispy, incredibly easy to whip up, and scrumptious. These are just some of the few things I love about these potato stacks with garlic, thyme, and Parmesan!
These creamy potato stacks cannot be beaten! They are so simple to make using only a few readily available ingredients. It is a no-fuss recipe to keep and try!
2 pounds medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16” thick
2 garlic cloves, minced
1 1/2 c. heavy cream
1/2 teaspoon nutmeg
1 sprig of fresh thyme
freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
HOW TO MAKE CREAMY POTATO STACKS WITH GARLIC, THYME, AND PARMESAN
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick cooking spray, grease a 12-cup standard muffin pan.
Step 2: Place the cream, thyme, garlic, and nutmeg in a small saucepan. Mix well and bring to a slow simmer until just heated through. Then, take off the heat and discard the thyme.
Step 3: Sprinkle the slices of potato with salt and pepper. Toss and layer the potatoes into stacks in the prepared muffin cups. Make sure to fill each of the cups to the top, but not over the top.
Step 4: Over each potato stack, spoon the cream, filling almost to the top. Then, sprinkle with Parmesan cheese. Place in the preheated oven and bake for about 25 to 30 minutes or until the top of the potatoes are golden brown and they are knife tender.
Step 5: Take the muffin pan out of the oven when done and allow the potato stacks to sit for about 5 minutes. To loosen up the stacks, carefully run a knife around the edges. Transfer the stacks to a serving platter and serve right away. Enjoy!
Amount Per Serving: Calories 164, Total Fat 11.5g 15%, Cholesterol 35.2mg 12%, Sodium 251.7mg 11%, Total Carbohydrate 13.1g 5%, Sugars 1.8g, Protein 3g 6%, Vitamin A14%, Vitamin C8%