Layered Creamy & Cheesy Potato Towers
2 cloves garlic (minced)
1 shallot (or 1 heaping T. finely minced onion & 1 more clove garlic)
2 cups "Half & Half" (or 1 c. milk & 1c. cream)
1 cup + 1/2 cup Parmesan cheese (freshly grated would be best)
1/2 t. sea salt
1/4t. freshly ground pepper
1 T. fresh Thyme leaves (I minced them and used 1t.)
3 baking potatoes
Generously grease a 12 cup muffin tin.
Mix all ingredients, except the potatoes, in a bowl and set aside.
Peel potatoes and slice into 1/8" thin slices.
Stack slices in each cup. (I used a cookie cutter to cut the edges, making each slice the correct size.)
Leave about 1/4" at the top for the cream mixture.
The mixture will settle in, and then you can go through and add more.
I also pressed down on the stacks & moved them to use all of the mixture.
Allow to cool for 5", then cut around each with a knife. To remove them, I used a large plastic spoon (the size of a spatula) to get around and under them, with a spatula on the other side.