Description
These Creamy Potato Stacks are a delightful side dish perfect for any occasion. Layers of thinly sliced Yukon Gold potatoes are stacked with a rich cream mixture, garlic, and Parmesan cheese, then baked to golden perfection.
Ingredients
Scale
Potato Stacks:
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with nonstick spray.
- Mix the cream: In a small bowl, mix the heavy cream, minced garlic, thyme, salt, and pepper.
- Layer the potatoes: Stack 5–6 potato slices in each muffin cup, brushing each layer with the cream mixture and a sprinkle of Parmesan cheese.
- Repeat and bake: Repeat layering until the cups are nearly full, drizzle extra cream mixture on top, sprinkle with Parmesan, and bake for 40–45 minutes until golden brown and tender.
- Cool and serve: Let cool in the pan for 5 minutes before carefully removing with a spoon or knife.
Notes
- Use a mandoline slicer for even, thin potato slices.
- Enhance with a pinch of nutmeg or try Gruyère cheese for a different flavor profile.
Nutrition
- Serving Size: 2 stacks
- Calories: 260
- Sugar: 1g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
