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

Inspired by Two-Potato Scalloped Gratin, these stacks are involved too pitifully cut chestnut potatoes that are set up in a garlic and thyme infused cream and warmed in a standard bread skillet until splendid dull hued with a sprinkle of parmesan. They are smooth inside from the cream and possibly new apparently from the parmesan.

They make for an extremely tasty side dish for events, anyway any night gathering!

Smooth inside and firm ostensibly, these smooth potato stacks are anything but difficult to make, luscious to eat, and genuinely can't be beat. It's my new most adored way to deal with serve potatoes for the events!

Also try our recipe : Vegan enchiladas #dinnerrecipe

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.

Read more our recipe : Ranch Chicken #dinner #familydinner
Source  : bit.ly/2j5x9g3