Herby Potato Stacks

By jenlin

Ingredients

• 3 small, 1 3/4 pounds, thinly sliced russet potatoes
• 2 cloves minced garlic
• 1 cup heavy whipping cream
• 1 1/4 t kosher salt
• 1 t chopped fresh thyme
• 1/2 t pepper
• 1/8 t nutmeg
• 1/2 cup grated pecorino romanno cheese

Preparation

Step 1

Preheat over to 375 degrees and spray 12 cup muffin pan with cooking spray.
Layer potatoes in muffin cups until flush with top of pan.
In a small saucepan bring cream, garlic, salt, thyme, pepper and nutmeg to a simmer over medium heat.
Divide cream mixture over potatoes and sprinkle with cheese.
Bake until golden brown and potatoes are fork tender, 35 to 40 minutes. Let cool 5 minutes and run knife around edge to loosen. Use a fork to carefully remove potato stacks.