Creamy Parmesan Potato Stacks Recipes

CREAMY POTATO STACKS WITH GARLIC, THYME, AND PARMESAN

Steps:

• Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
• 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.
• 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.
• Spoon cream over each potato stack, filling almost to the top. You will have 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 to a serving platter.
• Serve immediately.

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!