Roasted Garlic Parmesan Potato Stacks Recipe

Introduction

These Roasted Garlic Parmesan Potato Stacks are a delicious twist on classic scalloped potatoes. Layers of tender Yukon Gold slices are infused with a rich, creamy garlic-Parmesan sauce and baked to golden perfection. They make a perfect side dish for any special meal or cozy dinner.

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

1. Step 1: Using a mandoline or sharp knife, cut the potatoes into 1/4-inch rounds. Place them in a bowl of cold water for 5 minutes to remove excess starch. Drain and pat completely dry with a clean kitchen towel.
2. Step 2: Preheat the oven to 400°F (200°C). Trim the top off the garlic head, drizzle with 1 tablespoon 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.
3. 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.
4. 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 some roasted garlic cloves over the potatoes, spoon more sauce on top, and repeat layering until all potatoes are used, finishing with a generous drizzle of sauce.
5. 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.
6. Step 6: Let the stacks rest for 5 minutes, then sprinkle with the remaining Parmesan, a pinch of smoked paprika, and chopped fresh parsley before serving.

Tips & Variations

• For extra crispiness, sprinkle some panko breadcrumbs on top before the final bake.
• Try using Gruyère or Asiago cheese for a different flavor profile.
• Make ahead by assembling the stacks and refrigerating overnight; bake before serving.

Storage

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, while Yukon Gold works best for its creamy texture, you can substitute with red potatoes or Russets, though cooking times may vary slightly.

How do I roast garlic without an oven?

If you don’t have an oven, you can roast garlic in a skillet over low heat, turning frequently until soft and golden, or microwave wrapped garlic cloves in a covered dish for about 2–3 minutes until tender.

Roasted Garlic Parmesan Potato Stacks Recipe

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★★★★★

4.6 from 60 reviews

These Roasted Garlic Parmesan Potato Stacks are a delicious and elegant side dish featuring thinly sliced Yukon Gold potatoes layered with a creamy roasted garlic Parmesan sauce. Baked until golden and bubbly, they offer a comforting blend of rich flavors and a beautifully tender texture perfect for holiday meals or special dinners.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 4 large Yukon Gold potatoes (about 2 lb), sliced into 1/4-inch rounds

Roasted Garlic

• 1 head of garlic
• 1 Tbsp olive oil (for roasting garlic)
• Pinch of salt (for roasting garlic)

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

Other

• 2 Tbsp olive oil (for greasing the skillet)
• 2 Tbsp fresh parsley, chopped (for garnish)
• Additional pinch of smoked paprika (for garnish)
• Additional Parmesan cheese (for garnish)

Instructions

1. Slice and soak potatoes: Using a mandoline or a sharp knife, slice the Yukon Gold potatoes into 1/4-inch rounds. Place the slices in a bowl of cold water and soak for 5 minutes to remove excess starch. Drain and pat the slices completely dry with a clean kitchen towel to ensure they bake evenly.
2. Roast the garlic: Preheat your oven to 400°F (200°C). Trim the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt, then wrap tightly in foil. Roast the garlic in the oven for 30–35 minutes until the cloves are soft and caramelized.
3. Make the garlic-Parmesan sauce: 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 Parmesan melts and the sauce thickens enough to coat the back of a spoon, about 5–6 minutes.
4. Assemble the potato stacks: Grease a 9-inch cast-iron skillet or a baking dish with olive oil. Spread a thin layer of the garlic-Parmesan sauce on the bottom. Arrange a single layer of potato slices on top, overlapping them slightly. Drizzle some roasted garlic cloves over the potatoes and spoon more sauce on top. Repeat the layering process until all the potato slices are used, finishing with a generous drizzle of the sauce on top.
5. Bake the stacks: Cover the skillet with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbling and deep golden brown.
6. Rest, garnish and serve: Allow the potato stacks to rest for 5 minutes after baking. Sprinkle the tops with remaining Parmesan cheese, a pinch of smoked paprika, and chopped fresh parsley before serving for a flavorful and visually appealing finish.

Notes

• Soaking the potato slices in cold water helps remove excess starch, preventing them from sticking and ensuring a tender texture.
• Use a mandoline slicer for uniform potato slices, which promotes even cooking.
• Roasted garlic adds a sweet, mellow flavor that enhances the creamy sauce—make sure not to skip this step.
• For a crispier top, broil the stacks for 1-2 minutes at the end of baking but watch carefully to avoid burning.
• This recipe can be made ahead up to the assembly stage and refrigerated, then baked before serving.
• Substitute fresh herbs like thyme and rosemary if preferred, but dried herbs work well for deep flavor.

Keywords: garlic parmesan potatoes, roasted garlic potato stacks, baked potato side dish, holiday potato recipe, creamy parmesan potatoes