thepioneerwoman
Potato Stacks
These crispy potato stacks are made with cheese, cream, and fresh thyme for rich flavor and tender centers. They're the perfect side for any night of the week.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●knife
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350˚F. Brush the cups of a 12-cup muffin tin with 1 tablespoon of the melted butter.
2
Peel the potatoes and use a mandoline or sharp knife to cut very thin slices (about 1/16-inch thick).
3
In a large bowl, whisk together the heavy cream, parmesan, thyme, salt, pepper, nutmeg, garlic, ¾ cup of the cheddar cheese, and the remaining 2 tablespoons of butter. Toss in the potatoes, making sure to coat each slice.
4
Divide the potatoes among the muffin cups, stacking the slices and making sure the cheese gets between them. Pour any remaining cream mixture over the potatoes. Cover with foil and bake until a sharp paring knife can go through the potatoes with little resistance, about ⏱️ 45 minutes.
5
Remove the potatoes from the oven and increase the temperature to 425°F. Sprinkle the potatoes with the remaining ¼ cup cheddar cheese and bake, uncovered, until golden, 10 to ⏱️ 12 minutes. Carefully remove the potato stacks from the muffin tin to a serving platter and sprinkle with more thyme.
Nutrition Facts
calories
175 Calories
fat Content
11 g
fiber Content
1 g
sugar Content
1 g
sodium Content
241 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
31 mg
carbohydrate Content
14 g
saturated Fat Content
7 g
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