Roasted Garlic Parmesan Potato Stacks Recipe
These Roasted Garlic Parmesan Potato Stacks are a decadent and flavorful side dish featuring tender Yukon Gold potato slices layered with a rich, creamy garlic-Parmesan sauce and baked until golden and bubbling. Perfect for elevating any meal with a gourmet touch, this recipe combines roasted garlic, aromatic herbs, and melted cheese for a comforting yet elegant dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 4 large Yukon Gold potatoes (about 2 lb), sliced into 1/4-inch rounds
Roasted Garlic
- 1 head of garlic, roasted
- 1 Tbsp olive oil
- Pinch of kosher salt
Garlic-Parmesan Sauce
- 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
Finishing & Garnish
- 2 Tbsp fresh parsley, chopped (for garnish)
- Additional Parmesan cheese (for sprinkling on top)
- Pinch of smoked paprika (for sprinkling on top)
Instructions
- Slice and soak potatoes: 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.
- Roast the garlic: 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.
- Make the garlic-Parmesan sauce: In a saucepan over medium-low heat, combine the roasted garlic cloves, 1 cup heavy cream, 3 Tbsp melted butter, 1 cup grated Parmesan, 1/2 tsp smoked paprika, 1 tsp dried thyme, 1 tsp crushed rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir constantly until the cheese melts and the sauce thickens enough to coat the back of a spoon, about 5-6 minutes.
- Assemble the potato stacks: 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.
- Bake the stacks: 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.
- Rest, garnish and serve: 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.
Notes
- Soaking the potato slices removes excess starch, resulting in a creamier texture.
- Using a mandoline ensures uniform thickness for even cooking.
- Make sure to pat the potatoes completely dry to prevent sogginess.
- Use a heavy cream with at least 36% fat for a richer sauce.
- You can prepare the garlic sauce a day ahead and refrigerate it for convenience.
- If you don’t have a cast-iron skillet, a similarly sized baking dish will work well.
Keywords: roasted garlic, parmesan potato stacks, potato side dish, baked potatoes, garlic sauce, comfort food, holiday side, Yukon Gold potatoes
