Categories: Sides

Ingredients

• 3 small russet potatoes, thinly sliced
• 1 cup heavy whipping cream
• 2 garlic cloves, minced
• 1 1/4 tsp kosher salt
• 1 tsp chopped fresh thyme
• 1/2 tsp black pepper
• 1/8 tsp ground nutmeg
• 1/2 cup grated Pecorino
• Garnish: chopped fresh thyme

Directions

1. Preheat oven to 375. Spray a 12-cup muffin pan with cooking spray.

2. In prepared muffin cups, layer potato slices until even with top of pan.

3. In a small saucepan, heat cream, garlic, salt, thyme, pepper and nutmeg over medium heat just until bubbles form around sides of pan. Divide cream mixture among muffin cups, filling almost to top of cups. Sprinkle with cheese.

4. Bake until golden brown and potatoes are fork-tender, 35 to 40 minutes. Let cool for 5 minutes. Run a knife around edges of cups to loosen. Garnish with thyme.

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