Parmesan and Herb Potato Stacks
Who says muffin pans are only good for making muffins? Here, sliced potatoes are tossed with Parmesan cheese, fresh thyme and cream, then layered in muffin cups and baked until tender. Serve alongside eggs for breakfast or with roasted meats for dinner. A mandoline makes fast work of cutting the potatoes into uniform slices.
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 2 garlic cloves, minced or grated
- 1 Tbs. finely chopped fresh thyme
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- Kosher salt and freshly ground pepper
- 5 Yukon Gold potatoes, very thinly sliced (about 1/16 inch/2 mm thick)
- 12 fresh sage leaves for garnish (optional)
Preheat an oven to 375°F (190°C). Lightly grease 12 standard muffin cups.
In a large bowl, whisk together the butter, cheese, garlic, thyme and cream. Season with salt and pepper. Add the potato slices and gently toss to coat evenly. Divide the potato slices among the prepared muffin cups, stacking them in layers. Arrange a sage leaf on top of each stack.
Bake until the potatoes are tender with crispy edges, 25 to 30 minutes. Let cool slightly, then carefully remove the stacks from the pan and serve warm. Serves 6.
Williams-Sonoma Test Kitchen