Prep Time: 2 hrs | Cook Time: 25 mins | Total Time: 2 hrs 25 mins | Yield: 12 Servings
These Creamy Parmesan Potato Stacks are the best side dish I have ever tasted! I kid you not. Every bite of these heavenly treats is simply amazing! This recipe is an upgrade to your usual potatoes. You don’t need to worry about leftovers because they will be consumed in just a few minutes! Paired with amazing flavors, these potatoes are a must-try! Serve these with your favorite dishes, and you have yourself a meal to remember. Enjoy!
Ingredients:
2 pounds medium russet potatoes (about 4-5), peeled and sliced ⅛ to 1/16-inch thick, using a mandolin
½ tsp nutmeg
3 garlic cloves, minced
Salt & pepper to taste
1 ½ c heavy cream
1 c Parmesan cheese, grated (plus more for garnish)
1 sprig of fresh thyme (plus more for garnish)
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray to a 12-cup standard muffin pan.
Place a saucepan on the stove, then add nutmeg, cream, garlic, and thyme. Stir until well mixed.
Turn the heat to medium and allow the mixture to simmer.
Remove the pan from the stove and remove the thyme.
Sprinkle salt and pepper over the potato slices, then toss until well coated.
Arrange the potato slices into the prepared muffin cups.
Top each potato stack with cream and sprinkle Parmesan cheese.
Place the potato stacks inside the preheated oven and bake for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the potato stacks to rest for a few minutes at room temperature.
Garnish with Parmesan cheese and freshly chopped thyme.
Serve warm and enjoy!