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Roasted Garlic Parmesan Potato Stacks

Savory Roasted Garlic Parmesan Potato Stacks Your Family Will Love

Delight in these Roasted Garlic Parmesan Potato Stacks, a comforting vegetarian dish perfect for any table.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 stacks
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Layers
  • 4 large Yukon Gold Potatoes Can substitute with Russet potatoes for a fluffier texture.
  • 1 whole Garlic Shallots can be used as a flavor substitute.
For the Creamy Sauce
  • 1 cup Heavy Cream For a dairy-free option, try cashew or oat cream.
  • 4 tablespoons Unsalted Butter Vegan butter can be used for a plant-based dish.
  • 1 cup Freshly Grated Parmesan Cheese Pecorino Romano or Gruyère can provide different flavor profiles.
For Roasting and Flavoring
  • 2 tablespoons Olive Oil Any neutral oil will do in a pinch.
  • 1 teaspoon Kosher Salt Adjust seasoning based on dietary needs.
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Smoked Paprika Skip for a milder taste.
  • 1 teaspoon Dried Thyme Use fresh herbs like parsley or oregano for a fresh twist.
  • 1 teaspoon Dried Rosemary
For Garnish
  • 2 tablespoons Fresh Parsley Optional if you’re out.

Equipment

  • Oven
  • Baking dish
  • Mandoline
  • Medium saucepan
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease your baking dish with olive oil.
  2. Wash and slice the Yukon Gold potatoes into uniform ¼-inch rounds. Soak in cold water for 5 minutes, then drain and pat dry.
  3. Slice off the top of a whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
  4. In a saucepan, combine heavy cream, melted butter, and Parmesan cheese over medium-low heat. Stir in smoked paprika, thyme, and rosemary until slightly thickened.
  5. Layer the potato slices in your baking dish, pouring a little creamy sauce between each layer and on top once filled.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 25-30 minutes until golden brown.
  7. Let the stacks rest for 5 minutes before slicing and garnish with parsley.

Nutrition

Serving: 1stackCalories: 300kcalCarbohydrates: 35gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

For best results, use a mandoline for uniform slices, dry them thoroughly to avoid steaming, and rest before slicing to showcase the layers.

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