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
Units
Scale
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, minced
- 1/2 tsp. ground nutmeg
- 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Freshly grated parmesan cheese
Special Tools
Instructions
- Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
- 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.
- Toss the potato slices with salt and pepper and layer them into stacks in the prepared muffin cups, filling each one to the top but not over the top.
- Spoon cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with parmesan cheese.
- Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
- 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 them to a serving platter. Serve immediately.
Notes
- Potatoes: Other starchy potatoes can be used instead, such as Yukon gold potatoes or white, yellow, or purple potatoes.
- Cream: For best results, do not replace heavy cream with half and half or another milk alternative. In my experience, half and half will separate during baking, and potatoes turn out oily.
- Leftovers: Store leftovers in an airtight container for up to 5 days.
Nutrition
- 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
