Potato Stack (Scalloped Potatoes)

January 21, 2015
7 Ratings
Photo by Mark Weinberg
  • Serves 2 People
Author Notes

This potato stack recipe is fast and easy to make. It is a great side dish to serve alongside kind of meat dish. —Healing Tomato

Test Kitchen Notes

Simple and lovely. The rosemary and garlic enliven the potato without overwhelming it, and the textural contrast between the crunchy, brown potato slices on top and the tender ones below is a real pleasure. I would add a little less salt and consider using cream instead of milk next time. A lovely way of showcasing potato. —mitschlag

What You'll Need
  • 1 large russet potato
  • 2 small red potatoes
  • 2 tablespoons unsalted butter
  • 3 pieces garlic cloves
  • 2 teaspoons dried rosemary
  • 1/4 cup plus 2 teaspoons grated Parmesan cheese, divided
  • 1/4 cup whole milk, or 3 tablespoons skim milk
  • 1 teaspoon whole peppercorns
  • 2 teaspoons salt
  1. Preheat oven to 400° 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.

See what other Food52ers are saying.

  • Kray
  • Roy Windmuller
    Roy Windmuller
  • Debra Clark
    Debra Clark
  • Janette@culinaryginger
  • Sarah Bates
    Sarah Bates

20 Reviews

Marilyn February 3, 2020
My husband loved the results but as the cook I agree with others that there are problems with the recipe. First, The ingredients don’t liquify, even with pouring the milk in slowly. I got a goopy paste with a river of milk underneath. Based on others’ comments, I used fresh ground pepper instead of peppercorns. My solution for the mixture was to brush the paste on each potato slice and at the end pour a little milk over each stack. My potatoes were brown and bubbly at 20 minutes. I moved the muffin tin to the lowest oven rack, covered the tin in foil, and continued to bake. They were nicely baked through at 40 minutes following this adjustment..
I might attempt the recipe again but would omit the milk, brush paste on each slice, and pour a half to full teaspoon of half n half or milk over the top of each muffin tinned stack.
Finally, I would never consider these for a Christmas family gathering. Way too fiddly.
Kray November 14, 2018
I want to make these for a side on Thanksgiving..How far in advance do you think I could make these?
Roy W. November 29, 2017
I learned what a Mandolin was today - thank you.
Sarah S. March 2, 2015
This sounds like something we would like.....think I'll try it this week!
Susie G. February 17, 2015
Anytime rosemary and potatoes are involved, I'm in!! This recipe sounds fantastic!
April J. February 17, 2015
This recipe sounds amazing and I love how gorgeous it looks. Wonderful flavours!
Debra C. February 17, 2015
Yum, this sounds delicious!
Linda (. February 17, 2015
This dish looks absolutely delicious...a must-try for sure!
Janette@culinaryginger February 17, 2015
This sounds like a delicious recipe, I can't wait to try it.
Patricia C. February 17, 2015
Love this! Sounds tasty, and what a fun presentation for the beloved spud!
Sarah B. February 17, 2015
These look absolutely amazing! Something my whole family would love for sure!
Michelle K. February 17, 2015
Looks absolutely delicious...we're big potato fans here. We'll be trying this!
MEK February 17, 2015
Followed the recipe, unable to liquefy, lumpy, very disappointed.
Healing T. February 17, 2015
I am sorry to hear that. If you want, you can add milk to the recipe. Introduce the milk slowly, while the processor is running. Let me now if I can help you with this recipe.
deeley February 15, 2015
Followed recipe. Peppercorns didn't crush and mixture congealed. Dumped and tried again in small bowl of processor. Manually crushed peppercorns and added a little more milk. Still congealed. How to get to liquefy ingredients?
Healing T. February 17, 2015
If you want, you can crush the peppercorns outside and then put them with the mixture. Adding more milk is fine but you have to introduce the milk slowly into the processor.
Pegeen February 12, 2015
Plan to try these with lamb chops for Valentine's Day. They look delicious!
Healing T. February 17, 2015
Thank you, Pegeen. How did it turn out?
oregon C. January 25, 2015
#8 in instructions, do you mean place a paper muffin cups in the pans? Looks like a quick lower-fat version of my comfort food -- looking forward to trying it.
Healing T. February 17, 2015
Thank you, Oregon Cassie. Yes, I meant paper muffin cups. I apologize for the error. I will correct the instructions. I hope you liked the recipe.