Tuesday, July 31, 2012

Creamy Parmesan Potato Stacks with Thyme

2 cloves garlic (minced)
1 shallot (or 1 T of finely yellow onion, or 1T finely minced green onion or scallion)
2 cups "Half & Half" (or 1 c. milk & 1c. cream)
1 cup + 1/2 cup Parmesan cheese (freshly grated)
1/2 t. sea salt
1/4 t. freshly ground pepper
1 T fresh Thyme leaves (1 teaspoon minced.) or 1 t dried Thyme
3 baking potatoes

 Preheat oven to 400 degrees.
Generously grease a 12 cup muffin tin.
Mix all ingredients, except 1/2 C of the shredded parmesan (and the potatoes), in a bowl and set aside.
Peel potatoes and slice into 1/8" thin slices.
Stack slices of potatos in each cup of the cupcake tin.  )
Leave about 1/4" at the top for the cream mixture.

Ladle the cream mixture over the potato slices into the cups. Keep the mixture whisked (for even mixture of garlic, onion and parmesan).
The mixture will settle in, then you can add more.

 Cover pan with aluminum foil. Bake at 400 degrees F. for 35 minutes.  Then remove the foil, sprinkle each with the remaining parmesan cheese, and bake uncovered for 10".  I place a cookie sheet, on the rack below to catch drips.
Allow to cool for 5", then cut around each with a knife.  To remove them, I use a large plastic spoon (the silicone spatula) to get around and under them, with a spatula on the other side.

They are AMAZING!