Parmesan Potato Stacks
- YIELDS
- 12
- COOK TIME
- 35 Min
Spruce up one of your favorite dinnertime side dishes with our recipe for Parmesan Potato Stacks. Thinly sliced potatoes are stacked high inside muffin tins before getting drenched in a seasoned cream sauce and topped with Parmesan cheese. After you've baked them and set them out on everyone's dinner plates, get ready to witness their eyes light up!
What You'll Need
- 3 pounds (4 to 5) medium potatoes, sliced into 1/8-inch thick slices
- 2 tablespoons butter, melted
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese
What to Do
- Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, combine potato slices, butter, salt, and pepper; toss gently until evenly coated. Stack potato slices to the top in each muffin cup.
- In a small saucepan over medium-low heat, combine heavy cream, garlic, rosemary, and nutmeg and heat just until hot. Pour cream over each potato stack, filling each cup 3/4 full. Sprinkle evenly with Parmesan cheese.
- Bake 30 to 35 minutes, or until potatoes are golden brown on top. Let sit 5 minutes, then serve immediately.
Notes
- We've found that the best way to see if the potatoes are tender is to insert a knife gently into a stack.
- Were you suprised that you could use your muffin tin to make a recipe like this one? Well, get ready for even more surprises 'cause we've got even more great, Unexpected Muffin Tin Recipes for you to try out!
- If you can't get enough of potato side dish recipes like this one, then you're definitely going to want to check out our FREE eCookbook, Quick & Easy Potato Recipes.
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kmcartoonity 62072 74
May 17, 2017
When they come out of the muffin tins, this creamy side dish looks so elegant, like something you might get at an upscale restaurant. The heavy cream and cheese make it very rich, and the addition of nutmeg really accentuates the flavor. I use fresh nutmeg in just about any cream based sauce with pasta or potatoes. Gruyere cheese might be nice hare as well.
Kamicat
Dec 21, 2016
This would be a lot easier to just layer it in a casserole dish and bake. Neater to serve and no sauce mess left in the muffin cups.
Kamicat
Dec 21, 2016
This would be a lot easier to just layer it in a casserole dish and bake. Neater to serve and no sauce mess left in the muffin cups.
BaconBombshell
Aug 08, 2016
Oh my goodness. This recipe is such a great way to change up your potato side dish. They are creamy and flavorful. I'll give my baked potatoes a break every once in a while and make these instead.
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