340 grams 12 oz. heavy cream
1 sprig fresh thyme plus extra for garnish
3 garlic cloves finely minced
1/2 teaspoon nutmeg
900 grams 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick using a mandolin
113 grams 1 cup Parmesan cheese, grated (plus more for garnish)
Salt and pepper to taste
Preheat your oven to 190°C (375°F). Grease a standard 12-cup muffin pan with nonstick cooking spray and set it aside.
In a small saucepan, whisk together the heavy cream, fresh thyme, minced garlic, and nutmeg. Bring the mixture to a gentle simmer, then remove it from the heat, discarding the thyme sprig.
Season the sliced potatoes with salt and pepper. Carefully stack the potato slices into each muffin cup, creating even layers, and filling each cup to the top without going over.
Spoon the cream mixture over each potato stack, ensuring that each cup is filled almost to the top. Sprinkle grated Parmesan cheese over each stack, allowing it to form a delicious crust.
Bake for 25-30 minutes or until the potatoes are tender when pierced with a knife and the tops are beautifully golden brown.
Once out of the oven, allow the muffin pan to rest for 5 minutes before serving. This will allow the flavors to settle and the stacks to firm up slightly. Sprinkle some fresh thyme leaves and additional grated Parmesan cheese on top for an enticing garnish.
To save time, you can use a mandolin slicer to quickly and evenly slice the potatoes. However, be cautious and use the safety guard to avoid any accidents.
These Creamy Parmesan Potato Stacks are best enjoyed fresh out of the oven when they are perfectly crisp on the outside and wonderfully creamy on the inside. However, you can refrigerate any leftovers and reheat them in the oven to regain their crispy texture.