3 pounds (4 to 5) medium potatoes, sliced into 1/8-inch thick slices
2 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon ground nutmeg
1/4 cup grated Parmesan cheese
DirectionsPreheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
In a large bowl, combine potato slices, butter, salt, and pepper; toss gently until evenly coated. Stack potato slices to the top in each muffin cup.
In a small saucepan over medium-low heat, combine heavy cream, garlic, rosemary, and nutmeg and heat just until hot. Pour cream over each potato stack, filling each cup 3/4 full. Sprinkle evenly with Parmesan cheese.
Bake 30 to 35 minutes, or until potatoes are golden brown on top. Let sit minutes, then serve immediately