Imagine a side dish so stunning, it transforms an ordinary meal into a culinary masterpiece. These Creamy Potato Stacks with Garlic, Thyme, and Parmesan are not just another potato recipe – they're a crispy, golden tower of pure deliciousness that will have your dinner guests begging for seconds. With layers of thinly sliced potatoes bathed in rich cream and aromatic herbs, this recipe elevates the humble potato to an art form that's both elegant and incredibly satisfying.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes, thinly sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with butter or cooking spray to prevent sticking.
- Wash and thinly slice potatoes using a mandoline slicer or sharp knife, aiming for consistent 1/8-inch thick slices. Pat potato slices dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine heavy cream, minced garlic, fresh thyme leaves, grated Parmesan, salt, and black pepper. Whisk ingredients together until well incorporated.
- Layer potato slices carefully into each muffin cup, slightly overlapping them in a circular pattern. After every 3-4 layers, drizzle a small amount of the cream mixture between layers.
- Continue layering potatoes and cream mixture until each muffin cup is filled to the top, pressing down gently to compact the layers.
- Sprinkle additional Parmesan cheese on top of each potato stack for extra flavor and golden browning.
- Cover the muffin tin with aluminum foil and bake for 25 minutes to ensure potatoes cook through.
- Remove foil and continue baking for an additional 15-20 minutes until tops are golden brown and crispy, and potatoes are tender when pierced with a fork.
- Remove from oven and let potato stacks rest for 5 minutes to set and cool slightly before carefully removing from muffin tin.
- Garnish with additional fresh thyme leaves and serve immediately while hot and crispy.
Tips
- Use a mandoline slicer for consistently thin potato slices, ensuring even cooking and perfect texture.
- Pat potato slices completely dry to prevent sogginess and achieve maximum crispiness.
- Don't skip greasing the muffin tin – this ensures easy removal and prevents sticking.
- Layer potatoes carefully, slightly overlapping to create beautiful, compact stacks.
- Press down gently between layers to help the potatoes compact and absorb the cream mixture.
- For extra golden and crispy tops, make sure to remove the foil in the last cooking stage.
- Let the potato stacks rest for 5 minutes after cooking to help them set and make removal easier.
- Serve immediately while hot to enjoy the perfect contrast of crispy exterior and creamy interior.
Nutrition Facts
Calories: 467kcal
Carbohydrates: 44g
Protein: 14g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 95mg
