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
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Ingredients
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1
large russet potato
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2
small red potatoes
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2 tablespoons
unsalted butter
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3 pieces
garlic cloves
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2 teaspoons
dried rosemary
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1/4 cup
plus 2 teaspoons grated Parmesan cheese, divided
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1/4 cup
whole milk, or 3 tablespoons skim milk
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1 teaspoon
whole peppercorns
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2 teaspoons
salt
Directions
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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.
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Using a Mandolin, slice the potatoes to the thickness of a quarter. You can manually slice the potatoes, if you feel comfortable with it.
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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.
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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.
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Place in the oven and bake for 45 minutes, or until the tops turn golden brown.
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