Serve this creamy dish as appetizers or a side dish at any meal.
Pile di patate con timo di parmigiano (Italian)
Makes 12
one per person as an appetizer
or
2-3 per person for a meal portion
Preheat the oven to 350F (175C)
2 pounds (910 g) organic russet potatoes, peel or not
2 Tbs. (30 ml) (dairy-free) butter
2 minced organic garlic cloves
1/2 cup (120 ml) (dairy-free) organic yogurt
1 Tbs. (15 g) chopped thyme or 1 tsp. (5 g) dried thyme
black pepper to taste
1 cup (130 g) grated (dairy-free) cheese or cheddar cheese
1/2 cup (65 g) (dairy-free) cheese, or grated Parmigiano Reggiano
thyme leaves chopped chives, or chopped flat-leaf parsley for garnish
optional: Add any favorite herbs or combination of herbs
1. Spray a standard muffin pan with non-stick cooking spray.
2. Cut the potatoes into very think slices.
3. Place butter, garlic, yogurt, thyme, and pepper in a saucepan.
4. Just melt the butter. Set aside.
5. Place the potatoes slices into the muffin pan. Try to match the slices to the pan size and make neat stacks to go about halfway up the sides.
6. Drizzle stacks with 1/2 tsp. (2,5 ml) of the cream mix.
7. Sprinkle half of the grated cheeses over the stacks. Reserve 1/2 for the tops.
8. Stacks remains potato slices on top.
9. Drizzle them with the remaining cream mixture.
10. Cover the pan with foil and back for 35 minutes.
11. Remove and sprinkle with remaining cheese and top with Parmigiano.
12. Bake without the foil for 10 more minutes.
13. Check to see if they are soft with a skewer or the tip of a paring knife.
14. Let stand for about 5 minutes before removing from the pan.
15. Garnish with herbs.
-modified "The Herb Quarterly"
1/2 cup (120 ml) (dairy-free) organic yogurt
1 Tbs. (15 g) chopped thyme or 1 tsp. (5 g) dried thyme
black pepper to taste
1 cup (130 g) grated (dairy-free) cheese or cheddar cheese
1/2 cup (65 g) (dairy-free) cheese, or grated Parmigiano Reggiano
thyme leaves chopped chives, or chopped flat-leaf parsley for garnish
optional: Add any favorite herbs or combination of herbs
1. Spray a standard muffin pan with non-stick cooking spray.
2. Cut the potatoes into very think slices.
3. Place butter, garlic, yogurt, thyme, and pepper in a saucepan.
4. Just melt the butter. Set aside.
5. Place the potatoes slices into the muffin pan. Try to match the slices to the pan size and make neat stacks to go about halfway up the sides.
6. Drizzle stacks with 1/2 tsp. (2,5 ml) of the cream mix.
7. Sprinkle half of the grated cheeses over the stacks. Reserve 1/2 for the tops.
8. Stacks remains potato slices on top.
9. Drizzle them with the remaining cream mixture.
10. Cover the pan with foil and back for 35 minutes.
11. Remove and sprinkle with remaining cheese and top with Parmigiano.
12. Bake without the foil for 10 more minutes.
13. Check to see if they are soft with a skewer or the tip of a paring knife.
14. Let stand for about 5 minutes before removing from the pan.
15. Garnish with herbs.
-modified "The Herb Quarterly"
