Potato Stack (Scalloped Potatoes) – a delicious recipe with potato, red potatoes, unsalted butter, garlic, rosemary, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 400u00b0 F. Wash the potatoes thoroughly. Don't be afraid to use a brush and some elbow grease. Let the butter warm up to room temperature.
2
Using a Mandolin, slice the potatoes to the thickness of a quarter. You can manually slice the potatoes, if you feel comfortable with it.
3
In a processor, add the butter, peppercorns, milk, 1/4 cup of the Parmesan cheese, garlic cloves, salt, and rosemary. Pulse the ingredients until the mixture is of liquid consistency. Transfer the mixture from the processor to a mixing bowl. Add the sliced potatoes to this batter and coat them evenly.
4
Place paper muffin cups in a muffin pan. Stack up the potato slices in the muffin cups. I like to alternate between the red and russet potatoes. Pour any remaining batter onto the potatoes. Sprinkle with the remaining 2 teaspoons of Parmesan cheese.
5
Place in the oven and bake for 45 minutes, or until the tops turn golden brown.
244
kcal
Calories
8
g
Fat
36
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large russet potato, 2 small red potatoes, 2 tablespoons unsalted butter, 3 pieces garlic cloves, and more.
Yes, Potato Stack (Scalloped Potatoes) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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