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!
- 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
- Fresh cracked pepper
- 1 tablespoon oil, for frying potato stacks
- Chives, for garnish
- Square up potatoes and cut into very thin slices.
- Add sliced potatoes to a bowl of heavy cream seasoned with the garlic puree.
- In a casserole dish, layer sliced potatoes on parchment paper or foil that's been greased with melted butter.
- 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.
- Fold parchment paper over the potatoes, wrap in foil, and weigh down with two bricks or cans.
- Bake at 475 F for 1 1/2 hours. Let rest for 30 minutes, then refrigerate four hours or overnight.
- Remove bricks and open up. Remove potatoes from paper, and cut stack into squares.
- 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
Copyright 2014 CookingSessions.com