Description
Individual stacks of thinly sliced Yukon Gold potatoes baked in a creamy Parmesan sauce until golden brown and crispy.
Ingredients
Scale
- 1.5 kg (approximately 3.3 lbs) Yukon Gold potatoes, peeled
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes: Slice the potatoes thinly (about 1/8 inch) using a mandoline or sharp knife. Place slices in a large bowl of cold water for 15-30 minutes to remove excess starch. Drain thoroughly and pat dry with paper towels.
- Make the Creamy Parmesan Mixture: In a medium bowl, combine heavy cream, Parmesan cheese, melted butter, garlic, thyme, salt, and pepper. Whisk until well combined. Taste and adjust seasoning as needed.
- Assemble the Potato Stacks: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with olive oil.
- Place a small amount of the creamy Parmesan mixture at the bottom of each cup. Arrange potato slices in a circular pattern, slightly overlapping, in each muffin cup.
- Drizzle a spoonful of the creamy Parmesan mixture over the potato slices. Continue layering potatoes and cream mixture, pressing down gently.
- Repeat until each muffin cup is filled to the top. Pour any remaining creamy Parmesan mixture evenly over the tops.
- Sprinkle extra grated Parmesan cheese over the tops.
- Bake: Bake in the preheated oven for 50-60 minutes, or until potatoes are tender and tops are golden brown and crispy. Check for doneness by inserting a fork or knife into the center of a stack. If it goes in easily, the potatoes are cooked through. If the tops are browning too quickly, cover loosely with aluminum foil.
- Cool and Serve: Remove from oven and let cool in the muffin tin for 5-10 minutes. Loosen edges with a knife or spatula. Invert muffin tin onto a serving plate. Garnish with fresh chopped parsley and serve immediately.
Notes
- For even slicing, use a mandoline.
- Soaking the potatoes removes starch and helps them crisp up.
- Adjust seasoning to your preference.
- Baking time may vary depending on your oven.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 30 minutes
- Cook Time: 55 minutes