1/4CParmesan cheese, plus additional for sprinkling
Instructions
Preheat oven to 400°F.
In a large bowl, add heavy cream, spices and cheese. Mix well. Set aside.
Grease a muffin pan generously with baking spray or your favorite oil.
Peel potatoes and chop off the ends. Slice potatoes into thin rounds. Toss potato slices into the cream mix. Coat well.
Stack potatoes 5-6 slices high per tin. Press down to glue the pieces together and push some of the liquid out around the edges. Sprinkle each stack with 1/8-1/4 tsp more of Parmesan.
Bake for 35 minutes.
Use a knife to loosen the potatoes from the edges as needed and carefully remove from the pan with a long fork.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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