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Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
Step 2
In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
Step 3
Toss the potato slices with salt and pepper and layer them into stacks in the prepared muffin cups, filling each one to the top but not over the top.
Step 4
Spoon cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with parmesan cheese.
Step 5
Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
Step 6
Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.