If you’re craving a side dish that is pure comfort and elegance combined, the Roasted Garlic Parmesan Potato Stacks Recipe is exactly what you need. Imagine layers of tender, thinly sliced Yukon Gold potatoes bathed in a rich, creamy roasted garlic and Parmesan sauce, baked until golden and bubbling with a fragrant herbiness. This dish elevates simple potatoes to a whole new level with its luscious texture and soul-satisfying flavor, perfect for holiday feasts or any special dinner at home.
Ingredients You’ll Need
The magic behind the Roasted Garlic Parmesan Potato Stacks Recipe lies not only in technique but also in the carefully chosen ingredients. Each element plays a vital role—whether contributing creaminess, earthiness, or a delightful herb-infused aroma—to bring this dish to life with every bite.
- 4 large Yukon Gold potatoes: Their creamy texture and naturally buttery flavor make them ideal for stacking and baking evenly.
- 1 head of garlic: Roasting garlic mellows its sharpness and adds a rich, caramelized sweetness that enriches the sauce.
- 1 cup heavy cream: This creates the luscious, silky base for the Parmesan sauce, coating each potato slice beautifully.
- 3 Tbsp unsalted butter: Melted butter adds a subtle richness and smooth mouthfeel to the sauce.
- 1 cup freshly grated Parmesan cheese: Its nutty, salty punch is the heart of the flavor profile, melting perfectly into the cream.
- 2 Tbsp olive oil: Used to roast the garlic and grease the baking dish, it imparts a gentle fruitiness.
- 1 tsp kosher salt: Enhances the natural flavors without overpowering the dish.
- 1/2 tsp freshly ground black pepper: Adds a mild heat that balances the creaminess.
- 1/2 tsp smoked paprika: Brings a subtle smoky undertone and a hint of color on top.
- 1 tsp dried thyme: Offers an earthy, herbal note that complements the potatoes.
- 1 tsp dried rosemary, crushed: A fragrant addition that deepens the herbaceous quality.
- 2 Tbsp fresh parsley, chopped: For garnish, it adds a pop of green freshness and color contrast.
How to Make Roasted Garlic Parmesan Potato Stacks Recipe
Step 1: Slice and Soak the Potatoes
Start by slicing your Yukon Gold potatoes into thin 1/4-inch rounds—using a mandoline creates the most even slices, but a sharp knife will do beautifully too. Soaking these slices in cold water for about 5 minutes is a crucial trick to remove excess starch. This helps prevent them from sticking together and ensures the stacks bake evenly with a tender finish.
Step 2: Roast the Garlic
Roasting the garlic head transforms it from pungent and sharp to luxuriously soft, sweet, and caramelized. Trim off the top of the garlic head, drizzle with olive oil, sprinkle a pinch of salt, wrap it tightly in foil, then roast in a hot 400°F oven for about 30 to 35 minutes. When done, each clove will be buttery smooth and ready to melt into the sauce.
Step 3: Make the Garlic-Parmesan Sauce
In a saucepan over medium-low heat, combine the softened roasted garlic cloves, heavy cream, melted butter, Parmesan cheese, smoked paprika, thyme, rosemary, salt, and pepper. Stir constantly to help the cheese melt smoothly and the sauce thicken to the perfect consistency—thick enough to coat the back of a spoon. This sauce is where the Roasted Garlic Parmesan Potato Stacks Recipe finds its luscious creaminess and depth.
Step 4: Assemble the Potato Stacks
Grease a 9-inch cast-iron skillet or baking dish with olive oil to prevent sticking and add flavor. Spread a thin layer of your garlic-Parmesan sauce on the bottom, then lay a single layer of potato slices, slightly overlapping them. Drizzle more roasted garlic cloves on this layer and spoon more sauce on top, repeating the layers until all potatoes are stacked, finishing with a generous drizzle of sauce on top. This layering ensures every bite is filled with creamy, garlicky goodness.
Step 5: Bake the Stacks
Cover the skillet tightly with foil to trap moisture and bake at 400°F for 25 minutes. Then remove the foil and continue baking for 15 to 20 more minutes, allowing the potatoes to become fork-tender and the top to develop a deep golden brown crust. This step is crucial for that irresistible crispy finish and luscious interior contrasting perfectly.
Step 6: Rest, Garnish, and Serve
Once out of the oven, let the potato stacks rest for about 5 minutes to set up and make slicing easier. Sprinkle with the remaining Parmesan, an extra pinch of smoked paprika for color and smokiness, and the fresh chopped parsley for that bright, fresh lift. Serve the stacks hot—your guests will be swooning over this comforting, elegant side dish!
How to Serve Roasted Garlic Parmesan Potato Stacks Recipe
Garnishes
The finishing touches are everything with this dish. A sprinkle of fresh parsley adds vibrant color and a fresh contrast to the richness, while a dash of smoked paprika brings subtle smokiness and visual appeal. For a bit of extra indulgence, a few shavings of Parmesan right before serving can make it feel supper-club special.
Side Dishes
The Roasted Garlic Parmesan Potato Stacks Recipe pairs beautifully with roasted meats like chicken, pork, or beef, as its creamy texture complements hearty proteins. For a lighter balance, serve alongside sautéed greens or a crisp green salad tossed in a tangy vinaigrette to brighten the plate.
Creative Ways to Present
While baked in a skillet, these stacks can be artfully plated by gently removing sections to maintain their layered structure. Alternatively, you could assemble individual stacks in small ramekins for an elegant presentation, perfect for dinner parties. Garnish with microgreens or edible flowers to make the dish look as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Roasted Garlic Parmesan Potato Stacks Recipe, store them in an airtight container in the refrigerator for up to 3 days. Make sure to cool them to room temperature first to prevent condensation. The flavors tend to deepen, making your leftovers even more delightful.
Freezing
You can freeze the potato stacks, but keep in mind the texture may change slightly. Place the fully cooled stacks in a freezer-safe container, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to retain as much creaminess as possible.
Reheating
Reheat in a preheated oven at 350°F until warmed through, about 15 to 20 minutes. Avoid microwaving if possible because the creamy layers can separate, but in a pinch, microwaving covered for 2 to 3 minutes works well for a quick fix. A quick re-broil of a few minutes can help restore that beautiful crisp on top.
FAQs
Can I use a different type of potato for the stacks?
While Yukon Gold potatoes are ideal for their buttery texture and ability to hold shape, you can use Russet potatoes for a fluffier, more traditional potato taste. Just be sure to slice thinly and soak well to avoid excess starch.
Is there a substitute for heavy cream in this recipe?
If you want a lighter alternative, full-fat coconut milk or half-and-half can work, but the sauce won’t be quite as rich and creamy. Keep an eye on the sauce consistency as it cooks to ensure it thickens properly.
Can I prepare parts of the Roasted Garlic Parmesan Potato Stacks Recipe ahead of time?
Yes, you can roast the garlic and make the sauce a day ahead—just keep it refrigerated. Assemble the stacks before baking and cover tightly; then bake when you’re ready to serve to save time.
How do I prevent the potatoes from sticking to the pan?
Generously greasing the baking dish or skillet with olive oil and layering the sauce underneath helps create a barrier that prevents sticking. Also, allowing the stacks to rest before slicing lets them set, reducing the chance of sticking while serving.
What can I do if my sauce is too thick or too thin?
If the sauce thickens too much, gently stir in a splash of cream or milk to loosen it. If it’s too thin, continue cooking over low heat while stirring until it reduces enough to coat the spoon properly.
Final Thoughts
The Roasted Garlic Parmesan Potato Stacks Recipe is truly one of those dishes you’ll find yourself making again and again because it’s comforting, impressive, and incredibly flavorful. Whether for a special occasion or just a cozy dinner at home, these stacks transform humble potatoes into a creamy, garlicky masterpiece that everyone will love. Don’t wait to try this recipe—you’re in for a delicious treat that feels like a warm kitchen hug!
Print
Roasted Garlic Parmesan Potato Stacks Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Roasted Garlic Parmesan Potato Stacks are a savory, indulgent side dish perfect for any occasion. Thinly sliced Yukon Gold potatoes are layered with a rich roasted garlic Parmesan sauce infused with herbs and baked to golden, bubbling perfection. Finished with fresh parsley, these stacks offer a beautiful presentation and incredible flavor that pairs well with a variety of main courses.
Ingredients
Potatoes
- 4 large Yukon Gold potatoes (about 2 lb), sliced into 1/4-inch rounds
Roasted Garlic
- 1 head of garlic
- 1 Tbsp olive oil
- Pinch of salt (for roasting garlic)
Garlic Parmesan Sauce
- 1 cup heavy cream
- 3 Tbsp unsalted butter, melted
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For Assembling and Garnish
- 2 Tbsp olive oil (for greasing)
- 2 Tbsp fresh parsley, chopped (for garnish)
- Additional pinch of smoked paprika
- Additional grated Parmesan cheese
Instructions
- Slice and soak potatoes: Using a mandoline or a sharp knife, slice the Yukon Gold potatoes into 1/4-inch thick rounds. Place the slices into a bowl of cold water and soak for 5 minutes to remove excess starch. Drain the potatoes and pat them completely dry with a clean kitchen towel to ensure they crisp properly during baking.
- Roast the garlic: Preheat the oven to 400°F (200°C). Trim the top off the head of garlic to expose the cloves, drizzle it with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Wrap the garlic tightly in foil and roast it in the oven for 30 to 35 minutes until the cloves are soft, caramelized, and easily mashable.
- Prepare the garlic-Parmesan sauce: In a saucepan over medium-low heat, combine the roasted garlic cloves (squeezed out of their skins), heavy cream, melted butter, freshly grated Parmesan cheese, smoked paprika, dried thyme, crushed rosemary, kosher salt, and black pepper. Stir constantly for about 5 to 6 minutes until the cheese melts completely and the sauce thickens to a consistency that coats the back of a spoon.
- Assemble the potato stacks: Grease a 9-inch cast-iron skillet or a baking dish with olive oil. Spread a thin layer of the garlic-Parmesan sauce on the bottom of the dish. Arrange a single layer of potato slices on top, slightly overlapping each piece. Drizzle some of the roasted garlic cloves over the potatoes and spoon more sauce on top. Repeat layering the potatoes, garlic, and sauce until all the potato slices are used, finishing with a generous drizzle of sauce on top.
- Bake the stacks: Cover the skillet or baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 15 to 20 minutes or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
- Rest, garnish, and serve: Allow the potato stacks to rest for 5 minutes after baking. Sprinkle the top with additional grated Parmesan cheese, a pinch of smoked paprika, and chopped fresh parsley. Slice the stacks and serve hot directly from the pan for the best flavor and presentation.
Notes
- Soaking the potato slices in cold water helps remove excess starch which prevents the stacks from becoming gummy.
- Use Yukon Gold potatoes for their creamy texture and ability to hold their shape well during baking.
- Roasting garlic mellows its flavor and adds a delicious sweetness to the sauce.
- If you do not have a cast-iron skillet, any oven-safe baking dish of similar size will work.
- The dish can be prepared ahead through step 4, covered and refrigerated for up to 24 hours before baking.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
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