Potato Stack (Scalloped Potatoes)

Name: Potato Stack (Scalloped Potatoes)
Ingredients: 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

9 ingredients

5 steps

Ingredients

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

Directions

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.