Description
These Creamy Potato Stacks are a delightful twist on traditional baked potatoes. Thinly sliced Yukon Gold potatoes are layered in a muffin tin, bathed in a savory cream mixture, and baked until golden and tender. Perfect for an elegant side dish or a special dinner.
Ingredients
Scale
Potato Stacks:
- 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Prepare the cream mixture: In a large bowl, combine the heavy cream, melted butter, garlic, thyme, salt, and pepper. Add the potato slices and coat evenly.
- Layer the potatoes: Stack the potato slices in each muffin cup, filling them nearly full. Drizzle remaining cream over each stack and sprinkle with Parmesan.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for 15–20 minutes until golden and tender.
- Serve: Cool for 5 minutes, then gently remove each stack. Garnish with thyme or Parmesan if desired.
Notes
- Try adding Gruyère or cheddar for extra flavor.
- Use a mandoline slicer for consistent potato slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 130
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
