These Parmesan Cheese Potato Stacks are delicate and rich at the same time. The addition of fresh thyme gives them an added zing. I used fresh thyme from our garden. Rosemary might be good too. They are not low cal, but with their petite size make them a moderate indulgence if you can limit yourself to just a couple.
Preheat the oven to 400 degrees and generously grease a muffin tin with butter
4 medium russet potatoes peeled and sliced into approximately 1/8 inch slices
1 cup milk
1 cup heavy cream
1/2 cup parmesan cheese
1 tbsp thyme leaves
salt and pepper to taste
Mix the milk and cream, salt and pepper together. Stack the potato slices into each muffin tin, spoon the milk and cream mixture and parmesan cheese over the slices as you stack them to the top of each. Add a sprinkle of parmesan and thyme. When the muffin tin is full, bake for approximately 35 minutes or until the potatoes are tender and the cheese is browned on top. Let them cool for a few minutes and serve. Mmmm…divine.
