These scalloped stacked potatoes, inspired by one of the great American chefs Charlie Trotter, are a nice alternative to mashed potatoes for your Thanksgiving dinner. They're also great served alongside my roast chicken. Hope you enjoy it!
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 oven-safe bricks or cans of beans.
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.