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Roasted Garlic Parmesan Potato Stacks

Roasted Garlic Parmesan Potato Stacks: Comfort Food at Its Best

Roasted Garlic Parmesan Potato Stacks are a creamy, cheesy delight perfect for cozy gatherings or a heartwarming vegetarian dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Stacks
  • 4 medium Yukon Gold Potatoes or Russet potatoes
  • 1 head Fresh Garlic avoid raw for milder flavor
  • 2 tablespoons Olive Oil or avocado oil for roasting
For the Creamy Sauce
  • 1 cup Heavy Cream or cashew cream for dairy-free
  • 2 tablespoons Unsalted Butter or olive oil for lighter version
  • ¾ cup Freshly Grated Parmesan Cheese or Pecorino Romano/Gruyère
  • 1 teaspoon Smoked Paprika optional for smokiness
For the Seasoning
  • to taste Kosher Salt adjust to preference
  • to taste Black Pepper adjust to preference
  • 1 teaspoon Dried Thyme or fresh herbs for brighter flavor
  • 1 teaspoon Dried Rosemary or fresh herbs for brighter flavor
For Garnish
  • ¼ cup Fresh Parsley chopped for garnish

Equipment

  • Baking dish
  • Mandoline Slicer
  • Medium saucepan
  • Aluminum foil

Method
 

Step-by-Step Instructions
  1. Begin by slicing Yukon Gold potatoes into ¼-inch rounds. Soak the slices in cold water for about 5 minutes, then pat dry thoroughly.
  2. Preheat your oven to 400°F (200°C). Cut the top off a head of fresh garlic, drizzle with olive oil, sprinkle with kosher salt, wrap in aluminum foil, and roast for 30-35 minutes.
  3. While the garlic roasts, prepare the creamy sauce: In a medium saucepan combine heavy cream, melted butter, Parmesan cheese, paprika, thyme, and rosemary. Stir until the cheese melts and sauce thickens.
  4. Layer the potato slices in a baking dish, brushing each layer with garlic-Parmesan sauce. Aim for 2-3 layers.
  5. Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is crisp.
  6. Let the dish rest for 5 minutes, then garnish with chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 350mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

Use a mandoline slicer for evenly cut potato rounds, and don't skip patting potatoes dry to prevent steaming.

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