CREAMY POTATO STACKS WITH GARLIC, THYME, AND PARMESAN #dinner #partydinner

Motivated by Two-Potato Scalloped Gratin, these stacks are comprised of super meagerly cut chestnut potatoes that are prepared in a garlic and thyme injected cream and heated in a standard biscuit skillet until brilliant dark colored with a sprinkle of parmesan. They are velvety within from the cream and marginally fresh outwardly from the parmesan.

They make for a really flavorful side dish for occasions, however any evening gathering!

Smooth within and firm outwardly, these velvety potato stacks are easy to make, scrumptious to eat, and truly can't be beat. It's my new most loved approach to serve potatoes for the occasions!

Also Try Our Recipe : CHICKEN STUFFED WITH SPINACH AND RICOTTA CHEESE

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. Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top.
4. Visit bit.ly/2VtNv1p for full instructions.

Read More Our Recipe : CARROT CAKE CUPCAKES

source https://portalinfotop.blogspot.com/2019/04/creamy-potato-stacks-with-garlic-thyme.html

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