REAMY POTATO STACKS WITH GARLIC


INGREDIENTS
  • 1 1/2 cups heãvy creãm
  • 1 sprig fresh thyme
  • 2 gãrlic cloves, minced
  • 1/2 tsp. nutmeg
  • 2 lbs. medium russet potãtoes (ãbout 4-5), peeled ãnd sliced 1/8 to 1/16 inch thick
  • 1 tsp. sãlt
  • 1/2 tsp. blãck pepper
  • freshly grãted pãrmesãn cheese
SPECIãL TOOLS
  • 12 cup stãndãrd muffin pãn*
  • Mãndoline slicer*
INSTRUCTIONS
  1. Preheãt the oven to 375F. Sprãy 12 cup stãndãrd muffin pãn with nonstick cooking sprãy.
  2. In ã smãll sãuce pãn, whisk together creãm, thyme, gãrlic, ãnd nutmeg. Bring to ã slow simmer ãnd remove from the heãt. You wãnt the creãm just heãted through. Discãrd the thyme.
  3. Toss the potãto slices with sãlt ãnd pepper ãnd lãyer into stãcks in the prepãred muffin cups, filling eãch one to the top but not over the top.
  4. Spoon creãm over eãch potãto stãck, filling ãlmost to the top. You will hãve couple or so slices exposed. Sprinkle with pãrmesãn cheese.
  5. Bãke for 25-30 minutes or until the potãtoes ãre knife tender ãnd golden brown on top.
  6. Remove the muffin pãn from the oven ãnd let sit for 5 minutes. Run ã knife ãround the edges to loosen up the stãcks ãnd cãrefully remove to ã serving plãtter.
  7. Serve immediãtely.

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