Parmesan Scalloped Potato Stacks Recipe 445

PARMESAN SCALLOPED POTATO STACKS RECIPE - (4.4/5)

Parmesan Scalloped Potato Stacks Recipe - (4.4/5) image

Provided by lauramae

Number Of Ingredients 8

Ingredients

2 garlic cloves
1 shallot
2 cups half and half *
1 cup + 1/2 cup Parmesan, freshly grated
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh thyme leaves
3 to 4 small to medium baking potatoes

Steps:

Note: These are a bit on the messy side. Meaning prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand. Preheat oven to 400°F. Generously butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot. Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside. Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself. Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed. Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Garlic Parmesan Potato Stackers Recipe by Tasty image

Here's what you need: russet potatoes, melted butter, heavy cream, shredded parmesan cheese, garlic powder, salt, pepper, nonstick cooking spray, sour cream

Provided by Merle O'Neal

Categories Snacks

Yield 10 servings

Number Of Ingredients 9

Ingredients

10 russet potatoes
¼ cup melted butter
¼ cup heavy cream
1 ½ cups shredded parmesan cheese
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
nonstick cooking spray, for greasing
sour cream, for serving

Steps:

Preheat the oven to 350°F (175˚C).
Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
Bake for about 1 hour, or until the potato stacks are well browned.
Let cool slightly, then serve with sour cream.
Enjoy!

Nutrition Facts : Calories 338 calories, Carbohydrate 55 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams

PARMESAN SCALLOPED POTATOES

Parmesan Scalloped Potatoes image

These classic scalloped potatoes are made with a creamy Parmesan cheese sauce. Enjoy this tasty potato scallop with a holiday meal or any family dinner.

Provided by Diana Rattray

Categories Side Dish

Time 1h15m

Yield 4

Number Of Ingredients 7

Ingredients

4 cups very thinly sliced potatoes
1 medium onion (thinly sliced)
2 tablespoons flour
2 tablespoons grated Parmesan cheese
Salt and pepper
2 tablespoons butter
1 1/4 to 1 3/4 cups heated milk

Steps:

Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole. Sprinkle with some of the flour, Parmesan cheese, salt, and pepper. Dot with small pieces of butter. Repeat, ending with a layer of potato. Dot with butter.
Add enough hot milk to almost cover potatoes.
Cover and bake at 375 F for 45 minutes. Uncover and bake for 15 minutes longer, until potatoes are tender and golden brown.

Nutrition Facts : Calories 571 kcal, Carbohydrate 86 g, Cholesterol 23 mg, Fiber 5 g, Protein 35 g, SaturatedFat 5 g, Sodium 1895 mg, Fat 10 g, ServingSize 1 Casserole (4 Servings), UnsaturatedFat 4 g

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