Ingredients

1 1/2 cups heavy cream

1 sprig fresh thyme

2 cloves garlic, minced

1/2 tsp. ground nutmeg

2 lbs. medium russet potatoes (about 4-5), peeled and thinly sliced (1/8 to 1/16 inch)

1 tsp. kosher salt

1/2 tsp. black pepper

Freshly grated Parmesan cheese

Special Tools

Standard 12-cup muffin pan

Mandoline slicer

Instructions

Preheat oven to 375°F (190°C) and apply nonstick spray to the muffin pan.

In a small saucepan, combine cream, thyme, garlic, and nutmeg. Heat until it simmers, then remove from heat and discard thyme.

Season potato slices with salt and pepper. Arrange them in stacks in the muffin cups, filling to the brim but not overflowing.

Distribute the cream mixture over each potato stack, leaving the top few slices uncovered. Top with Parmesan cheese.

Bake for 25-30 minutes until potatoes are tender and golden brown.

Let the pan cool for 5 minutes after removing from the oven. Loosen the edges with a knife and transfer the stacks to a serving plate. Serve hot.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Calories: 250 | Protein: 5 g | Fat: 15-20 g | Carbohydrates: 25 g | Fiber: 2 g | Sugar: 2 g | Sodium: 350 mg

Frequently Asked Questions:

Can I use a different type of potato for this recipe?

While russet potatoes work well, you can experiment with Yukon Gold or red potatoes for slightly different textures.

Is a mandoline slicer necessary, or can I use a knife?

A mandoline slicer helps achieve uniform thickness, but a sharp knife can be used if you’re skilled at slicing thin, consistent layers.

Can I substitute dried thyme for fresh thyme?

Yes, you can use dried thyme, but adjust the quantity as dried herbs are more potent.

Start with 1/2 teaspoon and add more if needed.

What can I use if I don’t have heavy cream?

Whole milk or half-and-half can be substituted for heavy cream, but the result may be slightly less rich.

How do I prevent the potato stacks from sticking to the muffin pan?

Apply a generous amount of nonstick spray or use butter to coat the muffin pan before assembling the stacks.

Can I prepare these potato stacks in advance?

You can assemble them ahead of time and refrigerate.

Bake when ready to serve for a fresh-from-the-oven taste.

What’s the purpose of nutmeg in this recipe?

Nutmeg adds a warm, aromatic flavor that complements the richness of the cream and the savory notes of garlic and Parmesan.

Is it crucial to let the pan cool before transferring the stacks?

Allowing the pan to cool slightly makes it easier to handle and helps the potato stacks set. It also prevents burning yourself.

Can I freeze these potato stacks?

While they can be frozen, the texture may change upon reheating.

For the best results, it’s recommended to enjoy them fresh.

What can I serve alongside these potato stacks?

They pair well with roasted or grilled meats, poultry, or a simple green salad for a balanced and flavorful meal.