Parmesan Scalloped Potato Stacks Recipe 445 Food

PARMESAN SCALLOPED POTATO STACKS RECIPE - (4.4/5)

Steps:

• Note: These are a bit on the messy side. Meaning prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand. Preheat oven to 400°F. Generously butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot. Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside. Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself. Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed. Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

PARMESAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a large, heavy saucepan, melt the butter. Turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
• Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil. Remove saucepan from the heat, cover, and set stand for 5 minutes.
• In a medium-sized bowl, toss the Parmesan together with the dry bread crumbs, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
• Locate the bay leaves in the onion mixture and remove them.
• In a large bowl, gently toss together the sliced potatoes and onion mixture.
• Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top. Spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
• Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
• Note: These can be baked up to 5 hours ahead of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).

CRISPY PARMESAN POTATO STACKS

Steps:

• Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
• Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.
• Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.
• Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
• Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.
• If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.
• Notes:.
• I recommend using a mandoline slicer* to quickly and evenly slice the potatoes.
• I used gold potatoes because they are smaller and the slices fit within the muffin pan molds.
• Make sure to bake the potatoes in a muffin pan, which prevents the stacks from sliding and falling over when they bake.
• Let the potatoes cool in the muffin pan which will stabilize the stacks so that they will not fall apart.
• I don't recommend prepping this dish ahead of time. Sliced potatoes will start to turn gray if not cooked right away.