Creamy Potato Stacks
Prep: 15 minutes Bake 20-25 minutes
This was a recipe that came up on my Pinterest and I really wanted to try it. This is similar to a scalped potato but without the cheesy base and more of a herb foundation. I really enjoyed it in the end.
Ingredients
1 russet potato
1/2 cup heavy cream
Rosemary to taste
Pinch of salt
Pinch of pepper
Thyme to taste
1 tbls minced garlic
Pinch of Parmesan cheese
Prep
Preheat oven to 375 F (190 C)
Heat a pot
Add the heavy cream and herbs and whisk to mix
Add to the pot and bring to a simmer
While that is warming, slice the potato to thin slices, a mandolin would be great for this
Use the salt and pepper to taste on the potato slices and mix around
Take a muffin or cupcake tin and spray with non stick spray
Stack the potato slices to fill as many as you can
When the cream is simmering, take and pour over the slices, being careful to not fill each all the way to the top
Add the Parmesan to the tops, just enough
(If you didn’t use all the cups in your pan, you should fill the empties about halfway with water to protect the pan)
Bake 20-25 minutes. You want the top to be browning and the potatoes to be super soft inside so a knife slides through
Scoop out to serve
Afterthoughts
These were creamy and delicious. As opposed to the cheese of normal scalped potatoes, these have a strong herb taste which give a more robust taste and feeling. I needed to bake mine just a touch more but it made for a wonderful side to pair with any main dish. The stacks were fun to eat and the slightly crisp outside went well with the more soft insides.
