Scalloped Potato Stacks

Crispy Mini Scalloped Potato Parmesan Stacks

Ingredients

• 4 medium potatoes, thinly sliced
• 2 tbsp melted butter
• 2 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup shredded cheddar cheese
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• Salt and black pepper to taste
• Cooking spray or extra butter for greasing the pan
• Fresh parsley for garnish (optional)

Directions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with butter or cooking spray.
2. In a small bowl, mix melted butter, minced garlic, heavy cream, thyme, salt, and black pepper.
3. Thinly slice the potatoes using a knife or mandoline for even slices.
4. Place a slice of potato into each muffin cup and brush lightly with the cream mixture.
5. Sprinkle a small amount of Parmesan and cheddar cheese on top.
6. Continue layering potato slices, brushing with the cream mixture and adding cheese between layers, until each muffin cup is filled.
7. Finish the top with extra cheese for a crispy golden crust.
8. Cover loosely with foil and bake for 25 minutes.
9. Remove the foil and bake another 15–20 minutes until the tops are golden and the potatoes are tender.
10. Allow the stacks to cool for 5 minutes before carefully removing them from the pan.
11. Garnish with fresh parsley and serve warm.