Rabu, 13 Maret 2019

CREAMY POTATO STACKS WITH GARLIC, THYME, AND PARMESAN

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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

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, minced
  • 1/2 tsp. nutmeg
  • 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • freshly grated parmesan cheese

SPECIAL TOOLS
  • 12 cup standard muffin pan*
  • Mandoline slicer*

INSTRUCTIONS

  1. Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
  2. 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.
  3.  .................................
  4. ...........................................
Full Instructions : Click Here


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