These Parmesan Cheese Potato Stacks are delicate and rich at the same time. The addition of fresh thyme gives them an added zing. I used fresh thyme from our garden. Rosemary might be good too. They are not low cal, but with their petite size make them a moderate indulgence if you can limit yourself to just a couple.
Preheat the oven to 400 degrees and generously grease a muffin tin with butter
4 medium russet potatoes peeled and sliced into approximately 1/8 inch slices
1 cup milk
1 cup heavy cream