Name: Roasted Garlic Parmesan Potato Stacks Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 large Yukon Gold potatoes (about 2 lb), sliced into 1/4-inch rounds; 1 head of garlic, roasted; 1 Tbsp olive oil; Pinch of kosher salt; 1 cup heavy cream; 3 Tbsp unsalted butter, melted; 1 cup freshly grated Parmesan cheese; 1/2 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried rosemary, crushed; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 Tbsp fresh parsley, chopped (for garnish); Additional Parmesan cheese (for sprinkling on top); Pinch of smoked paprika (for sprinkling on top)

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Introduction

These Roasted Garlic Parmesan Potato Stacks are a deliciously creamy and flavorful side dish perfect for any meal. Thinly sliced Yukon Gold potatoes are layered with a rich garlic-Parmesan sauce and baked until golden and tender. They make an impressive yet simple addition to your dinner table.

The image shows several round stacks of thinly sliced potatoes cooked to a golden brown, each layered about 5-7 slices high. The potatoes have a crispy, browned edge with melted white cheese evenly spread between the layers and on top, creating a bubbly texture. Each stack is topped with finely chopped fresh green herbs and a light sprinkle of grated cheese. The stacks are placed closely together on a wooden surface, with one darker stack in the background showing more browned seasoning. The overall look is warm and appetizing with a slight shine from the melted cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Yukon Gold potatoes (about 2 lb), sliced 1/4-inch rounds
1 head of garlic, roasted
1 cup heavy cream
3 Tbsp unsalted butter, melted
1 cup freshly grated Parmesan cheese
2 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary, crushed
2 Tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Using a mandoline or sharp knife, cut the potatoes into 1/4-inch rounds. Place the slices in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat completely dry with a clean kitchen towel.
Step 2: Preheat the oven to 400°F (200°C). Trim the top off the garlic head, drizzle with 1 Tbsp olive oil, sprinkle with a pinch of salt, wrap tightly in foil and roast for 30–35 minutes until the cloves are soft and caramelized.
Step 3: In a saucepan over medium-low heat, combine the roasted garlic cloves, heavy cream, melted butter, grated Parmesan, smoked paprika, dried thyme, crushed rosemary, kosher salt, and black pepper. Stir constantly until the cheese melts and the sauce thickens enough to coat the back of a spoon, about 5–6 minutes.
Step 4: Grease a 9-inch cast-iron skillet or baking dish. Spread a thin layer of sauce on the bottom, then arrange a single layer of potato slices, overlapping slightly. Drizzle the roasted garlic cloves over the potatoes, spoon more sauce on top, and repeat the layering until all potatoes are used, finishing with a generous drizzle of sauce.
Step 5: Cover the skillet with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15–20 minutes, or until the potatoes are fork-tender and the top is bubbling and deep golden brown.
Step 6: Allow the stacks to rest for 5 minutes, then sprinkle with the remaining Parmesan, a pinch of smoked paprika, and the chopped fresh parsley. Slice and serve hot directly from the pan.

Tips & Variations

Use a mandoline for even potato slices to ensure uniform cooking.
Swap Yukon Gold potatoes for red or Russet potatoes for a different texture.
Add a pinch of cayenne pepper for a spicy kick.
Top with crispy bacon bits before serving for extra flavor.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 15 minutes or until warmed through to maintain the crispy top and creamy layers.

How to Serve

The image shows four small stacks of thinly sliced, golden brown roasted potatoes arranged neatly on a wooden board. Each stack has about six to seven layers of potato slices with edges slightly crispy and browned, creating a textured look. The top of each stack is sprinkled with coarse sea salt crystals and finely chopped bright green parsley, adding freshness and color contrast. Small bits of parsley are scattered around the stacks on the board, enhancing the natural feel. The background is softly blurred, putting focus on the rich textures and colors of the potato stacks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the potato stacks a few hours ahead and keep them covered in the refrigerator. Bake them just before serving for the best texture and flavor.

How do I know when the potatoes are fully cooked?

The potatoes are done when they are fork-tender and the top is golden brown and bubbling. You can test by inserting a fork into the layers—it should slide in easily.