Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 12 Servings
The amazing texture of these Potato Stacks with Garlic, Thyme, and Parmesan is something you will find constantly! I always crave these delicious treats. I’m sure you will too!
Ingredients:
2 pounds medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16-inch thick
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
2 garlic cloves, minced
1 1/2 c heavy cream
Freshly grated Parmesan cheese
1/2 teaspoon black pepper
1 sprig of fresh thyme
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to a 12-cup muffin pan.
Place a saucepan on the stove, then add nutmeg, cream, garlic, and thyme. Stir until well blended. Turn the heat to medium and allow the mixture to simmer.
Remove the pan from the heat right away and allow it to cool for a few minutes while you prepare the other ingredients.
Remove the thyme and discard it.
Place the potatoes into a mixing bowl, then sprinkle salt and pepper on top. Toss until fully coated.
Fill each cup with potato stacks. Make sure not to overfill it.
Top each potato stack with cream to fill each cup. Sprinkle with Parmesan cheese.
Place the muffin cups in the preheated oven and bake for about 25 to 30 minutes or until the potatoes are fork-tender and turn golden brown.
Remove from the oven and allow the Potato Stacks to cool for at least 5 minutes at room temperature.
Serve and enjoy!
Notes:
Feel free to use your preferred type of potatoes for this recipe.
I recommend the use of cream for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving Size: 1 potato stack Calories: 164 Sugar: 1.8 g Sodium: 251.7 mg Fat: 11.5 g Carbohydrates: 13.1 g Protein: 3 g Cholesterol: 35.2 mg
Ingredients
- 2 pounds medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16-inch thick
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 1/2 c heavy cream
- Freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1 sprig of fresh thyme
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to a 12-cup muffin pan.
Place a saucepan on the stove, then add nutmeg, cream, garlic, and thyme. Stir until well blended. Turn the heat to medium and allow the mixture to simmer.
Remove the pan from the heat right away and allow it to cool for a few minutes while you prepare the other ingredients.
Remove the thyme and discard it.
Place the potatoes into a mixing bowl, then sprinkle salt and pepper on top. Toss until fully coated.
Fill each cup with potato stacks. Make sure not to overfill it.
Top each potato stack with cream to fill each cup. Sprinkle with Parmesan cheese.
Place the muffin cups in the preheated oven and bake for about 25 to 30 minutes or until the potatoes are fork-tender and turn golden brown.
Remove from the oven and allow the Potato Stacks to cool for at least 5 minutes at room temperature.
Serve and enjoy!
Notes
Feel free to use your preferred type of potatoes for this recipe. I recommend the use of cream for this recipe. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.
