Pour olive oil, salt, pepper, garlic, parmesan and thyme leaves on top. Using a mandolin, or very carefully with a knife, thinly slice potatoes to 1/8 inch thick. Add additional thyme sprigs as garnish if desired. Preheat oven to 375 and prepare a muffin tin with non-stick spray. Bring mixture to a slow simmer and remove from the heat, discarding the thyme. Whisk together cream, thyme, garlic, and nutmeg in a small saucepan. Allow to cool in the pan for an additional 5 minutes, then carefully remove and serve. Spray 12 cup standard muffin pan with nonstick cooking spray set aside. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.Ĥ. Touch device users, explore by touch or with swipe gestures. When autocomplete results are available use up and down arrows to review and enter to select. The thickness is important because it will help with even baking, meaning the stacks will all be cooked through at roughly the same time. These Parmesan potato stacks made in muffin tins make a great side dish or appetizer that your family and guests will definitely enjoy. It will make the slice process go so much quicker and it will provide uniformity in the thickness of the potatoes. Remove the foil and carefully top each muffin cup with the remaining 1/2 cup Parmesan cheese. I definitely suggest using a mandolin to slice the potatoes. Loosely cover the muffin pan with foil and place in the oven. Next, spoon the half-and-half mixture into each muffin cup over the potato slices, being careful not to overflow. Stack them tightly but not any higher than the muffin tin itself.ģ. As they nestle in the muffin tin, they gently cook in the thyme, butter, and parmesan mixture, turning deliciously crisp. The trick to making the perfect stack is the muffin tin, which holds these scrumptious stacks together. The number of slices will vary depending on the thickness of the cut. Crispy, buttery and flecked with herbs, these were our viral sensation in 2022. Creamy Parmesan Potato Stacks Makes 12 stacks 2h prep time 25m cook time 4.5 4. Stack about 7 to 8 potato slices into each muffin cup. Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandoline. Place the diced garlic and shallot in a large bowl along with the half-and-half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Peel and finely dice the garlic and shallot.
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