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Creamy Potato Stacks with Garlic, Thyme and Parmesan - made in a standard muffin pan, these potato stacks are creamy on the inside and crispy on the outside. Super delicious side for any dinner party! | littlebroken.com @littlebroken

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 potato stacks 1x
  • 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

Scale
  • 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


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.
  5. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
  6. Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter.
  7. Serve immediately.

Keywords: parmesan potato stacks, scalloped potato stacks, baked potato stacks