Potato Stack (Scalloped Potatoes) from food52.com


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