Parmesan Scalloped Potato Stacks
I blame Katrina for this recipe, at least partly. I was a tad concerned with sharing two potato recipes in one week. She told me that there is no such thing as too many potato recipes. I completely agree and I hope you do too! There is a perfect explanation for multiple potato recipes in one week and it’s not just because I love them. And love them I absolutely do!
You see, I’m the person that sometimes thinks we’re low on an item and gets more during the weekly grocery run, only to find out that we weren’t low at all… in fact we were fully stocked. This mostly happens with potatoes and it happens a lot. Please tell me I’m not the only person that does this?
It’s happened with soap too. It never happens to things like candy or ice cream though. Nope. Those I definitely know what we do and don’t have. Unless of course I’ve hidden an item on myself. I did that last year. I hid a bag of caramel squares behind the cookbooks because I kept wanting to bake with them and instead kept eating them. Hiding them was my way of making sure that didn’t happen. It was a nice surprise when I did find them. And no I never baked with them. Issues…
I wanted a fairly quick potato recipe to make and share and of course needed to be simple with items I had on hand. This was one of those complete spur of the moment recipes that needed to be done while the children were content or snoozing. One can never be sure how long those times will last.
Remembering a recipe I had seen a while back, I did some alterations and created the most amazing appetizer/side/snack… whatever you wanna call it… dish. Seriously awesome in your mouth kind of thing. I purposely didn’t take a picture of the mess that it makes. I didn’t want to scare you off because you have to make these. My pan looked kind of ridiculous after but it was for a good cause and does clean up with a bit of soaking. No worries. That’s what water and soap are for.
At first bite I swear these tasted like mac n cheese which is totally okay and kind of makes sense… cheesy carb laden goodness. Slices of potatoes are soaked in heavy cream with cheese and spices, stacked and baked until tender and bubbly. I halved this recipe (and am sharing that amount), I’m kind of glad I did because I ate it all. Not a single slice remained for The Mr to try. I even taunted him with pictures… ‘wanna see what I made?!’ ha… so thoughtful of me, I know! I’ll definitely be making these again though so it’s okay.
Yield: Serves 6
Parmesan Scalloped Potato Stacks
2 medium potatoes
1C heavy cream
1/4 tsp ground pepper
1/4 tsp red pepper flakes
1/2 tsp salt
1/4C Parmesan cheese, plus additional for sprinkling
Preheat oven to 400 degrees.
In a large bowl, add heavy cream, spices and cheese. Mix well. Set aside.
Grease a muffin pan generously with baking spray or your favorite oil.
Peel potatoes and chop off the ends. Slice potatoes into thin rounds. Toss potato slices into the cream mix. Coat well.
Stack potatoes 5-6 slices high per tin. Press down to glue the pieces together and push some of the liquid out around the edges. Sprinkle each stack with 1/8-1/4 tsp more of Parmesan.
Bake for 35 minutes.
Use a knife to loosen the potatoes from the edges as needed and carefully remove from the pan with a long fork.
Inspired by: In Sock Monkey Slippers