Roasted Garlic Parmesan Potato Stacks
Elegant and comforting, these roasted garlic Parmesan potato stacks layer Yukon Gold potatoes with a creamy sauce for a delicious side dish.
Ingredients
Main Ingredients
- 4 large Yukon Gold potatoes, sliced into 1/4-inch rounds About 2 lb total.
- 1 head garlic, top trimmed and roasted
- 1 cup heavy cream
- 3 Tbsp unsalted butter, melted
- 1 cup freshly grated Parmesan cheese, plus extra for finishing
- 2 Tbsp olive oil (1 Tbsp for garlic; 1 Tbsp for potatoes/finish)
- 1 tsp kosher salt (plus pinch for garlic)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (plus a pinch for finishing)
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
Preparation
- Slice potatoes into 1/4-inch rounds using a mandoline or sharp knife. Soak slices in cold water for 5 minutes, then drain and pat completely dry.
- Preheat the oven to 400°F (200°C). Trim the top off the garlic head, drizzle with 1 Tbsp olive oil, sprinkle with a pinch of salt, wrap in foil, and roast for 30–35 minutes until soft.
- In a saucepan over medium-low heat, combine roasted garlic cloves, 1 cup heavy cream, 3 Tbsp melted butter, 1 cup grated Parmesan, smoked paprika, thyme, crushed rosemary, kosher salt, and black pepper. Stir until the cheese melts and the sauce thickens, about 5–6 minutes.
Assembly and Cooking
- Grease a 9-inch cast-iron skillet or baking dish. Spread a layer of sauce on the bottom, arrange potato slices by overlapping slightly. Add roasted garlic and more sauce. Repeat layers, finishing with sauce.
- Cover skillet tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until tender and golden brown.
- Allow stacks to rest for 5 minutes, then garnish with remaining Parmesan, a pinch of smoked paprika, and chopped parsley. Serve hot.
Notes
Can be made ahead by assembling and refrigerating for up to 24 hours. Reheat in the oven to re-crisp the top. Variations include adding bacon, using Gruyère cheese, or substituting sweet potatoes.