Smooth within and firm outwardly, these velvety potato stacks are easy to make, scrumptious to eat, and truly can't be beat. It's my new most loved approach to serve potatoes for the occasions!
There is no uncertainty that in the event that you solicited any Russian individual what type from nourishment they gobbled growing up, their answer would be potatoes in some structure. I was one of those individuals. Our supper table was not finished without a potato dish. Regardless of whether pureed potatoes, cooked potatoes, or fricasseed potatoes, we ate everything and it was great.
Right up 'til the present time, it's as yet one of my most loved side dishes and my greatest shortcoming. That is the reason I barely, ever, ever make it at home. Except if, it's an extraordinary event. I typically go for a great pounded potato dish yet this year I will serve these potato stacks.
Motivated by Two-Potato Scalloped Gratin, these stacks are comprised of super meagerly cut chestnut potatoes that are prepared in a garlic and thyme injected cream and heated in a standard biscuit skillet until brilliant dark colored with a sprinkle of parmesan. They are velvety within from the cream and marginally fresh outwardly from the parmesan.
They make for a really flavorful side dish for occasions, however any evening gathering!
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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
- 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.
For more detail : bit.ly/2j5x9g3
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