- 3 garlic cloves, minced
- 1 sprig of fresh thyme (plus more for garnish)
- 1/2 tsp nutmeg
- 1 1/2 c. heavy cream
- 2 pounds medium russet potatoes (about 4-5), peeled and sliced 1/8-1/16” thick, using a mandolin
- Salt & pepper to taste
- 1 c. Parmesan cheese, grated (plus more for garnish)
Step 1: Prepare the oven. Preheat it to 375 degrees. Using nonstick cooking spray, grease a 12-cup standard muffin pan and set aside.
Step 2: In a small saucepan, place the cream, thyme, garlic, and nutmeg. Mix well until combined. Bring everything to a slow simmer and take the pan off the heat. Discard the thyme.
Step 3: Sprinkle the slices of potato with salt and pepper and toss well. Into the prepared muffin cups, layer them into stacks, filling each cup to the top but not over the top. Over each potato stack, spoon the cream. Fill the cups to almost the top. Then, sprinkle each with Parmesan cheese.
Step 4: Place in the preheated oven and bake for about 25 to 30 minutes or until the potatoes are tender and the tops are golden brown.
Step 5: When done, remove the muffin pan from the oven and allow the creamy Parmesan potato stacks for about 5 minutes. Before serving, sprinkle each stack with fresh thyme and extra Parmesan. Enjoy!
Prep time: 2 hrs | Cook time: 25 mins | Yield: 12 stacks