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
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.
The mixture will settle in, then you can add more.
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.