Parmesan Scalloped Potato Stacks
However, you are putting cheese and a variety of delicious things into your muffin tin -- meaning prepare to wash and wash again. I had to soak mine overnight, wash it once and then have Dave was it again to be safe.
It really wasn't a big deal, but just be aware that there is some clean up required!
Recipe from In Sock Monkey Slippers.
-2 garlic cloves
-2 cups 1% milk
-Splash of heavy cream
-1 cup + 1/2 cup Parmesan, freshly grated
-1/2 tsp sea salt
-1/4 tsp fresh ground black pepper
-1 Tbs fresh thyme leaves
-3 to 4 small to medium baking potatoes
Preheat oven to 400°F. Generously spray a 12 cup muffin tin with cooking spray. Seriously, do not skimp on the cooking spray.
In a large bowl combine the garlic, shallot, milk, heavy cream, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Set aside.
Peel the potatoes and slice into 1/8 inch thick rounds with a knife. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
Allow to cool in the pan for an additional 5 minutes, then carefully slide an offset spatula around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.
These were wonderful! It was easy to enjoy a few servings alongside dinner and they had such a cute presentation. They were cheesy and full of flavor. Dave and I were very happy with them. The leftovers tasted great as well!!