Parmesan Scalloped Potato Stacks Recipe 445 Food

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

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).

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.

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!