Parmesan Scalloped Potato Stacks
Stacks of potatoes slices soaked in cream, Parmesan cheese and spices, then baked until tender and bubbly.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 2 medium potatoes
- 1 C heavy cream
- 1/4 tsp ground pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 C Parmesan cheese plus additional for sprinkling
Preheat oven to 400°F.
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.