Scalloped Potato Stacks


These scalloped stacked potatoes are a nice alternative to mashed potatoes for your Thanksgiving turkey dinner. They’re also great served alongside my roast chicken. Hope you enjoy it!

Scalloped Potato Stacks

Scalloped Potato Stacks

Ingredients

  • 8 Yukon gold potatoes, peeled and thinly sliced (see video)
  • 1 quart of heavy cream
  • 1 stick butter, melted
  • 4 ounces Parmesan cheese, grated
  • 2 tablespoons garlic-shallot puree (or crushed garlic)
  • Handful of fresh thyme leaves
  • Salt
  • Fresh cracked pepper
  • 1 tablespoon oil, for frying potato stacks
  • Chives, for garnish

Instructions

  1. Square up potatoes and cut into very thin slices.
  2. Add sliced potatoes to a bowl of heavy cream seasoned with the garlic puree.
  3. In a casserole dish, layer sliced potatoes on parchment paper or foil that's been greased with melted butter.
  4. Top each layer with melted butter, fresh thyme leaves, grated Parmesan, a pinch of salt and fresh cracked pepper. Continue layering until you reach the top.
  5. Fold parchment paper over the potatoes, wrap in foil, and weigh down with two bricks or cans.
  6. Bake at 475 F for 1 1/2 hours. Let rest for 30 minutes, then refrigerate four hours or overnight.
  7. Remove bricks and open up. Remove potatoes from paper, and cut stack into squares.
  8. Heat frying pan on medium high heat with 1 tablespoon of oil, and carefully brown all sides of the potato stacks. Serve topped with fresh chives or thyme leaves.

Recipe by Jason Hill / CookingSessions.com

http://cookingsessions.com/scalloped-potato-stacks-recipe/