Potato Stacks with Garlic, Thyme, and Parmesan – These Potato Stacks with Garlic, Thyme, and Parmesan are a true crowd-pleaser! Thinly sliced russet potatoes are stacked together and baked to perfection with a heavenly mixture of cream, garlic, thyme, and nutmeg, then topped with freshly grated parmesan cheese. These stacks make a delicious and visually appealing side dish that is sure to impress your guests or family. Trust me, once you try them, you’ll be making them over and over again!
I remember the first time I made these Potato Stacks with Garlic, Thyme, and Parmesan for my husband, he was so impressed that he declared them the “best potatoes he’s ever had.” We couldn’t get enough of them! They have become a staple in our household and are always a hit at dinner parties or family gatherings. What makes these potato stacks so special is the combination of flavors – the creamy, herby mixture of thyme, garlic, and nutmeg perfectly complements the texture and taste of the thinly sliced potatoes. I’m excited to share this recipe with you and I hope you enjoy it as much as we do!
Why These Potato Stacks with Garlic, Thyme, and Parmesan are a Must-Try?
- Creamy, herby mixture of thyme, garlic, and nutmeg takes the dish to a whole new level
- Thinly sliced potatoes stacked together create a visually appealing and impressive side dish
- Simple and easy to make, yet sure to impress your guests or family
- Versatile side dish that pairs well with a variety of main dishes
- Perfect for a dinner party, holiday gathering, or weeknight dinner
Ingredients:
- 355 ml (1 1/2 cups) heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, minced
- 1/2 tsp. ground nutmeg
- 907 g (2 lbs.) medium russet potatoes (about 4-5), peeled and sliced 3-4 mm (1/8 to 1/16 inch) thick
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Freshly grated parmesan cheese
Directions:
Preheat the oven to 190°C (375°F). Spray a 12-cup standard muffin pan with nonstick cooking spray.
In a small saucepan, whisk together the heavy 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.
Toss the potato slices with salt and pepper and layer them into stacks in the prepared muffin cups, filling each one to the top but not over the top.
Spoon the cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with parmesan cheese.
Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.
Notes:
- For a more crispy texture, you can bake the potatoes without the cream mixture for 10-15 minutes before adding the cream and continuing with the recipe.
- You can substitute the heavy cream with whole milk or half and half, but the texture and flavor may differ.
- If you don’t have a standard muffin pan, you can use a mini muffin pan or a ramekin dish, but adjust the cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
These Potato Stacks with Garlic, Thyme, and Parmesan are a delicious and elegant side dish that is sure to impress your guests or elevate your weeknight dinner. The layers of thinly sliced potatoes are seasoned with garlic, thyme, and nutmeg and then baked to perfection with a creamy, cheesy topping. With just a few simple ingredients and easy steps, this recipe is a great way to add a touch of sophistication to your meal. So, why not give it a try and enjoy the flavors and textures of these tasty potato stacks!
FAQ
Can I use a different type of potato?
While russet potatoes are recommended for this recipe, you can use other types of potatoes such as Yukon gold or red potatoes. Keep in mind that the texture and flavor may differ slightly.
Can I make this recipe ahead of time?
You can prepare the potato stacks and refrigerate them in the muffin pan for up to 24 hours before adding the cream mixture and baking. This can be a great time-saver for entertaining or busy weeknights.
Can I freeze the potato stacks?
This recipe is not recommended for freezing as the texture of the potatoes and cream may change after thawing and reheating.
Can I use a dairy-free substitute for the heavy cream?
You can use a dairy-free substitute such as coconut cream or cashew cream, but the flavor and texture may differ slightly. Be sure to check for any allergies or dietary restrictions before making substitutions.
How can I make this recipe vegetarian?
This recipe is already vegetarian-friendly as it does not contain any meat or animal products. However, you can check the ingredients for any potential non-vegetarian additions such as parmesan cheese, which may contain animal rennet.
Potato Stacks with Garlic, Thyme, and Parmesan
Ingredients
- 355 ml 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves minced
- 1/2 tsp. ground nutmeg
- 907 g 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 3-4 mm (1/8 to 1/16 inch) thick
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Freshly grated parmesan cheese
Instructions
- Preheat the oven to 190°C (375°F). Spray a 12-cup standard muffin pan with nonstick cooking spray.
- In a small saucepan, whisk together the heavy 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.
- Toss the potato slices with salt and pepper and layer them into stacks in the prepared muffin cups, filling each one to the top but not over the top.
- Spoon the cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with parmesan cheese.
- Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
- Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.
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