Creamy Parmesan Potato Stacks – Indulge in the creamy decadence of our delightful Creamy Parmesan Potato Stacks! These heavenly, layered potato creations are bathed in a rich blend of heavy cream, garlic, and nutmeg, making them an exceptional side dish that will elevate any meal. The combination of thinly sliced russet potatoes and grated Parmesan cheese results in a golden-brown, crispy exterior with a luscious, melt-in-your-mouth interior. Whether you’re hosting a dinner party or simply looking to impress your loved ones, this recipe is a guaranteed winner!
Picture this: a cozy evening at home with your loved ones, the aroma of roasted garlic wafting through the air. As you bring the Creamy Parmesan Potato Stacks to the table, their golden hue and irresistible aroma capture everyone’s attention. Your husband, eager to taste this newfound culinary delight, takes a bite and his eyes light up with delight. It’s an instant hit! From that day forward, these creamy stacks become a cherished favorite in your household, making appearances at family gatherings, holiday feasts, and even casual weeknight dinners. They’re not just a side dish; they’re a memory of warmth, love, and delicious moments shared together.
Why This Recipe is a Must-Try?
- Layers of Creamy Goodness: These potato stacks are generously drenched in a velvety blend of heavy cream infused with fragrant thyme, garlic, and a hint of nutmeg. Each bite is a creamy symphony of flavors that will leave you craving more.
- Crispy Exterior, Tender Interior: By meticulously layering thinly sliced russet potatoes, you achieve the perfect balance of a crispy, golden-brown exterior and a tender, melt-in-your-mouth interior. It’s a textural delight that will impress your taste buds.
- Parmesan Perfection: A generous sprinkle of grated Parmesan cheese adds a savory umami note and a delicate hint of saltiness to the dish. The cheese forms a delectable crust on top, enhancing both the flavor and presentation.
Ingredients:
- 340 grams (12 oz.) heavy cream
- 1 sprig fresh thyme (plus extra for garnish)
- 3 garlic cloves, finely minced
- 1/2 teaspoon nutmeg
- 900 grams (2 lbs.) medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick using a mandolin
- 113 grams (1 cup) Parmesan cheese, grated (plus more for garnish)
- Salt and pepper to taste
Directions:
Preheat your oven to 190°C (375°F). Grease a standard 12-cup muffin pan with nonstick cooking spray and set it aside.
In a small saucepan, whisk together the heavy cream, fresh thyme, minced garlic, and nutmeg. Bring the mixture to a gentle simmer, then remove it from the heat, discarding the thyme sprig.
Season the sliced potatoes with salt and pepper. Carefully stack the potato slices into each muffin cup, creating even layers, and filling each cup to the top without going over.
Spoon the cream mixture over each potato stack, ensuring that each cup is filled almost to the top. Sprinkle grated Parmesan cheese over each stack, allowing it to form a delicious crust.
Bake for 25-30 minutes or until the potatoes are tender when pierced with a knife and the tops are beautifully golden brown.
Once out of the oven, allow the muffin pan to rest for 5 minutes before serving. This will allow the flavors to settle and the stacks to firm up slightly. Sprinkle some fresh thyme leaves and additional grated Parmesan cheese on top for an enticing garnish.
Notes:
- For a twist, you can experiment with different cheese varieties such as Gruyere or cheddar to add unique flavors to the stacks.
- To save time, you can use a mandolin slicer to quickly and evenly slice the potatoes. However, be cautious and use the safety guard to avoid any accidents.
- These Creamy Parmesan Potato Stacks are best enjoyed fresh out of the oven when they are perfectly crisp on the outside and wonderfully creamy on the inside. However, you can refrigerate any leftovers and reheat them in the oven to regain their crispy texture.
In conclusion, the Creamy Parmesan Potato Stacks are a culinary masterpiece that combines simplicity, elegance, and sheer deliciousness. From the moment you take your first bite, you’ll be captivated by the creamy texture, the golden-brown crust, and the delightful blend of flavors. Whether you’re looking to elevate a special occasion or add a touch of gourmet to your everyday meals, these potato stacks are a must-try.
With layers of thinly sliced potatoes bathed in a rich cream infused with garlic, thyme, and nutmeg, each bite is a symphony of savory goodness. The generous sprinkle of Parmesan cheese adds a delightful umami note and a crispy crust that will have you coming back for seconds.
Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is approachable and easy to follow. It’s a versatile side dish that pairs perfectly with roasted meats, grilled vegetables, or even enjoyed on its own as a satisfying snack.
So why wait? Gather your ingredients, preheat that oven, and let the Creamy Parmesan Potato Stacks take center stage at your next meal. Be prepared for a symphony of flavors that will leave your taste buds dancing and your guests asking for the recipe. Unleash your inner chef and enjoy the pure delight that these potato stacks bring to your table.
Frequently Asked Questions
Can I use a different type of potato for this recipe?
While russet potatoes work best due to their texture, you can certainly experiment with other varieties like Yukon Gold or red potatoes. Keep in mind that the cooking time may vary slightly.
Can I make these potato stacks ahead of time?
Yes, you can prepare the stacks in advance and refrigerate them before baking. Simply cover the muffin pan tightly with plastic wrap and store it in the fridge. When ready to serve, follow the baking instructions, allowing for a slightly longer cooking time to ensure the potatoes are fully tender.
Can I freeze the Creamy Parmesan Potato Stacks?
It is not recommended to freeze the unbaked potato stacks as the texture may become compromised. However, you can freeze any leftovers after they have been fully baked. Allow them to cool, place them in an airtight container, and store them in the freezer for up to 2 months. To reheat, bake them in a preheated oven until heated through.
Can I substitute the heavy cream with a lighter alternative?
While heavy cream provides the luxurious creaminess to this recipe, you can use a combination of half-and-half and whole milk for a lighter version. However, keep in mind that the texture and richness may be slightly altered.
Creamy Parmesan Potato Stacks
Ingredients
- 340 grams 12 oz. heavy cream
- 1 sprig fresh thyme plus extra for garnish
- 3 garlic cloves finely minced
- 1/2 teaspoon nutmeg
- 900 grams 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick using a mandolin
- 113 grams 1 cup Parmesan cheese, grated (plus more for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 190°C (375°F). Grease a standard 12-cup muffin pan with nonstick cooking spray and set it aside.
- In a small saucepan, whisk together the heavy cream, fresh thyme, minced garlic, and nutmeg. Bring the mixture to a gentle simmer, then remove it from the heat, discarding the thyme sprig.
- Season the sliced potatoes with salt and pepper. Carefully stack the potato slices into each muffin cup, creating even layers, and filling each cup to the top without going over.
- Spoon the cream mixture over each potato stack, ensuring that each cup is filled almost to the top. Sprinkle grated Parmesan cheese over each stack, allowing it to form a delicious crust.
- Bake for 25-30 minutes or until the potatoes are tender when pierced with a knife and the tops are beautifully golden brown.
- Once out of the oven, allow the muffin pan to rest for 5 minutes before serving. This will allow the flavors to settle and the stacks to firm up slightly. Sprinkle some fresh thyme leaves and additional grated Parmesan cheese on top for an enticing garnish.
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