Ahhh yes, the old potluck. A time to set out multiple vessels of time/temperature sensitive food and allow chaos to ensue. Let’s be honest, pot lucks can get competitive. When I’m throwing one, I’m just thrilled anyone showed up and put in some effort. When I’m going to one, the gloves come off. I want to have the tastiest, least-likely-to-make-anyone-ill dish at the party. The thing is, I’ve been watching you* and none of us have any spare time.
To remedy the issue, I’ve compiled some recipes that I’m confident you can put together quickly — while still bringing serious game to the potluck.
Parmesan Potato Stacks
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, minced
- 1/2 tsp. nutmeg
- 4-5 medium russet potatoes, peeled and sliced 1/8 to 1/16 inch thick
- 1 tsp. salt
- 1/2 tsp. black pepper
- freshly grated Parmesan cheese
- Preheat the oven to 375F.
- Simmer cream, thyme, garlic, and nutmeg in a saucepan. Don’t boil it. We’re just warming it up to awaken the spices.
- Peel and slice your potatoes about 1/8″ thick. Spray your muffin tin with PAM and layer the potatoes in each cavity until it reaches the top.
- Pour cream to cover each potato stack. Finish with Parmesan cheese.
- Bake for 25 to 30 minutes or until the potatoes are knife tender and golden brown on top.
- Remove the muffin pan from the oven and let sit for five minutes. Carefully remove each potato stack with a fork to a serving platter. You can also run a knife around the edges to loosen up the potatoes.
- Extra credit for a drizzle of balsamic vinegar.
You don’t want the stacks to come undone, so travel with them in the muffin tin for ease of reheating at your destination.