Creamy Potato Stacks With Garlic, Thyme, And Parmesan
Thursday, 14 February 2019
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Creamy Potato Stacks With Garlic, Thyme, And Parmesan
Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays!
There is no doubt that if you asked any Russian person what type of food they ate growing up, their answer would be potatoes in some form. I was one of those people. Our dinner table was not complete without a potato dish. Whether mashed potatoes, roasted potatoes, or fried potatoes, we ate it all and it was good.
Author: Katya @ Little Broken
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 12 potato stacks
Category: Side
Method: Baking
Cuisine: American
Description
Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays!
Ingredients
• 1 1/2 cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, minced
• 1/2 tsp. nutmeg
• 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
• 1 tsp. salt
• 1/2 tsp. black pepper
• freshly grated parmesan cheese
Special Tools
• 12 cup standard muffin pan*
• Mandoline slicer*
Instructions
1. Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
2. 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.
3. 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.
4. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese.
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