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Creamy Parmesan Potato Stacks

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme (plus more for garnish)
  • 3 garlic cloves, minced
  • 1/2 teaspoon nutmeg
  • 2 lbs medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick, using a mandoline
  • 1 cup parmesan cheese, grated (plus more for garnish)
  • Salt & pepper to taste
    1. Preheat the oven to 375°. Spray 12 cup standard muffin pan with nonstick cooking spray; set aside.
    2. Whisk together cream, thyme, garlic, and nutmeg in a small saucepan. Bring mixture to a slow simmer and remove from the heat, discarding the thyme.
    1. Toss 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.
  1. Spoon cream over each potato stack, filling almost to the top. Sprinkle each stack with parmesan cheese.
  2. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
  3. Remove the muffin pan from the oven and let sit for 5 minutes before serving. Sprinkle fresh thyme and more parmesan on top for garnish.