Can not believe Thanksgiving is here! Where did the entire year go? Well, here is one of my Thanksgiving appetizers! A great change up for the traditional mashed potatoes. Parmesan Potato Stacks are so yummy! Easy to whip up and quick to cook. They will be a huge favorite on your table any time of the year! They are creamy, fresh tasting and that crispy top! Yum!
Start by slicing the potatoes on a mandolin. If you do not have one, you can use a knife by slicing the potatoes as thin and even as possible, about 1/8 inch thick.
In a medium sauce pan, add cream, fresh chopped garlic, 1 sprig of thyme, nutmeg, cayenne pepper and a pinch of salt and pepper. Cook on low heat for a few minutes until it begins to simmer.
Arrange and layer the potatoes in a greased muffin pan. Fill them just past the top. Drizzle about 2-3 tablespoons of the cream mixture over the top. Top with a sprinkle of grated cheese and a few pieces of fresh thyme.
Bake in a 375 degree oven for about 25-30 minutes until golden brown. Feel free to broil them for about a minute if you like them super crispy. Remove from the oven and enjoy!
- 4-5 medium russet potatoes
- 1½ cups of cream
- 3-4 cloves of garlic, finely chopped
- ¾ cup of grated cheese
- Pinch of nutmeg
- Pinch of cayenne pepper
- 2 sprigs of fresh thyme
- Salt and pepper
- Preheat the oven to 375 degrees.
- In a small sauce pan, combine cream, garlic, thyme, nutmeg, cayenne pepper and a pinch of salt and pepper. Simmer on low for about 8-10 minutes, occasionally whisking until warm.
- Using a mandolin or knife, slice potatoes about ⅛" thick.
- Layer the potatoes in a greased muffin pan just filling past the top.
- Spoon about 2-3 tablespoons of the cream mixture over the top of each potato stack.
- Sprinkle about a tablespoon of grated cheese on each and a few pieces of fresh thyme.
- Bake for about 25-30 minutes until golden brown and crispy.
- Serve immediately!
