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
Scale
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.
