CREAMY POTATO STACKS WITH GARLIC, THYME, AND PARMESAN

Please See Other Recipes

There is no doubt that if you asked any Russian person what type of food they ate growing up, their answer would be potatoes in some form. I was one of those people. Our dinner table was not complete without a potato dish. Whether mashed potatoes, roasted potatoes, or fried potatoes, we ate it all and it was good.

To this day, it’s still one of my favorite side dishes and my biggest weakness. That is why I hardly, ever, ever make it at home. Unless, it’s a special occasion. I normally go for a classic mashed potato dish but this year I will be serving these potato stacks.

Inspired by Two-Potato Scalloped Gratin, these stacks are made up of super thinly sliced russet potatoes that are baked in a garlic and thyme infused cream and baked in a standard muffin pan until golden brown with a sprinkle of parmesan. They are creamy on the inside from the cream and slightly crisp on the outside from the parmesan.

INGREDIENTS

1½ cups heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
½ tsp. nutmeg
2 lbs. medium russet potatoes (about 4-5), peeled and sliced ⅛ to 1/16 inch thick
1 tsp. salt
½ tsp. black pepper
freshly grated parmesan cheese
Special Tools
12 cup standard muffin pan*
Mandoline slicer*

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.
...............................

for full recipes please see : www.littlebroken.com