Creamy Parmesan Potato Stacks

This recipe yields 12 stacks and requires 2 hours of preparation time and 25 minutes of cooking time.

Here are the ingredients you’ll need:

• 1 1/2 cups heavy cream
• 1 sprig fresh thyme (plus additional for garnish)
• 3 garlic cloves, minced
• 1/2 teaspoon nutmeg
• 2 lbs medium russet potatoes (about 4-5), peeled and thinly sliced (1/8 to 1/16 inch thick), using a mandoline
• 1 cup grated parmesan cheese (plus extra for garnish)
• Salt and pepper to taste

Here’s how to prepare it:

1. Preheat the oven to 375°F. Spray a standard 12-cup muffin pan with nonstick cooking spray and set it aside.
2. In a small saucepan, whisk together the heavy cream, thyme, garlic, and nutmeg. Bring the mixture to a slow simmer, then remove it from the heat, discarding the thyme.
3. Toss the potato slices with salt and pepper, then layer them into stacks in the prepared muffin cups, filling each one to the top but not overfilling.
4. Spoon the cream mixture over each potato stack, filling almost to the top. Sprinkle each stack with parmesan cheese.
5. Bake for 25-30 minutes or until the potatoes are tender when pierced with a knife and golden brown on top.
6. Remove the muffin pan from the oven and let it sit for 5 minutes before serving. Sprinkle fresh thyme and additional parmesan cheese on top for garnish. Enjoy!