Creamy Parmesan Potato Stacks: A Decadent Twist on Classic Potatoes
Indulge in the luxurious flavors of our Creamy Parmesan Potato Stacks, a delightful twist on traditional potato dishes. These elegant stacks feature layers of thinly sliced russet potatoes bathed in a velvety cream sauce infused with garlic, thyme, and nutmeg, then topped with a generous sprinkle of Parmesan cheese. Whether you’re planning a special dinner party or simply looking to elevate your weeknight meals, these potato stacks are sure to impress. Let’s dive into the recipe and learn how to create this irresistible dish!
Ingredients:
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme (plus more for garnish)
- 3 garlic cloves, minced
- 1/2 teaspoon nutmeg
- 2 lbs medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick, using a mandoline
- 1 cup Parmesan cheese, grated (plus more for garnish)
- Salt & pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or ramekins with butter or non-stick spray and set aside.
- In a small saucepan, combine the heavy cream, fresh thyme sprig, minced garlic, and nutmeg. Heat over medium-low heat until the mixture is warm and just starting to simmer. Remove from heat and let the flavors infuse for 5-10 minutes.
- Meanwhile, peel and thinly slice the russet potatoes using a mandoline slicer or sharp knife. Aim for slices that are about 1/8 to 1/16 inch thick.
- In a large mixing bowl, toss the sliced potatoes with grated Parmesan cheese until evenly coated. Season with salt and pepper to taste.
- Arrange the potato slices vertically in the prepared muffin tin or ramekins, layering them snugly and slightly overlapping.
- Strain the infused cream mixture to remove the thyme sprig and garlic cloves. Pour the cream mixture over the layered potatoes, filling each muffin tin or ramekin until just below the rim.
- Cover the muffin tin or ramekins with aluminum foil and place them on a baking sheet to catch any potential spills.
- Bake in the preheated oven for 45-55 minutes, or until the potatoes are tender and the tops are golden brown and bubbling.
- Remove the foil during the last 10-15 minutes of baking to allow the tops to crisp up and turn golden.
- Once baked, remove the potato stacks from the oven and let them cool for a few minutes before carefully removing them from the muffin tin or ramekins.
- Garnish with fresh thyme leaves and additional grated Parmesan cheese before serving.
- Serve the Creamy Parmesan Potato Stacks hot as a delicious side dish or as the star of the meal.
Cook Notes and Variations:
- Potato Thickness: It’s essential to slice the potatoes thinly and uniformly to ensure even cooking. A mandoline slicer works best for achieving consistent slices.
- Creamy Sauce: Feel free to customize the cream sauce by adding other herbs or spices such as rosemary, parsley, or paprika for extra flavor.
- Cheese Variation: Experiment with different types of cheese such as Gruyere, cheddar, or Asiago for unique flavor profiles.
Frequently Asked Questions (FAQs):
Q: Can I use a different type of potato for this recipe? A: While russet potatoes work well for their starchy texture, you can also use Yukon Gold or red potatoes for a creamier texture and slightly different flavor.
Q: Can I make this dish ahead of time? A: Yes, you can assemble the potato stacks ahead of time and refrigerate them, covered, until ready to bake. Allow them to come to room temperature before baking to ensure even cooking.
Q: Can I freeze leftover potato stacks? A: Yes, you can freeze leftover potato stacks in an airtight container for up to 2-3 months. Reheat them in the oven until heated through before serving.
Q: Can I use dried thyme instead of fresh? A: Yes, you can use dried thyme if fresh thyme is not available. Use about 1/2 to 1 teaspoon of dried thyme in place of the fresh sprig.
Q: Is it necessary to peel the potatoes? A: While you can leave the skin on the potatoes for added texture and nutrients, peeling them will result in a smoother and more uniform appearance for the potato stacks.
Keto Versions and Low Carb Versions:
- Keto Version: To make a keto-friendly version of this dish, substitute the russet potatoes with thinly sliced turnips or cauliflower for a lower carb option. Use heavy cream and Parmesan cheese for a rich and creamy sauce without added sugars.
- Low Carb Version: Similarly, replace the russet potatoes with thinly sliced zucchini or spaghetti squash for a low-carb alternative. Opt for full-fat dairy products and low-carb cheese options to keep the carb count low.
Creamy Parmesan Potato Stacks offer a decadent twist on traditional potato dishes, combining the richness of heavy cream and Parmesan cheese with the comforting texture of thinly sliced potatoes. Whether served as a side dish or as the star of the meal, these potato stacks are sure to impress with their elegant presentation and irresistible flavors. So gather your ingredients and prepare to delight your taste buds with this indulgent yet easy-to-make dish!
