CREAMY POTATO STACKS WITH GARLIC, THYME, AND PARMESAN

There is no doubt that if you asked any Russian person what type of food they ate growing up, their answer would be potatoes in some form. I was one of those people. Our dinner table was not complete without a potato dish. Whether mashed potatoes, roasted potatoes, or fried potatoes, we ate it all and it was good.

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.
4. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese.

For full instructions please see : www.littlebroken.com

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