Parmesan Scalloped Potato Stacks
Shhh. Be still my beating heart.
What?
I said shhh.
The photo explains it all. Soft velvety potatoes with just a little bite. Cooked slowly to absorb the cheesy creamy goodness of it all. Who doesn’t like scalloped potatoes?
These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the family meal. Parmesan Scalloped Potatoes Stacks are our family’s newest obsession.
Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time
- 2 garlic cloves
- 1 shallot
- 2 cups half and half *
- 1 cup + 1/2 cup Parmesan, freshly grated
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 Tbs fresh thyme leaves
- 3 to 4 small to medium baking potatoes
Preheat oven to 400°F. Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot.
Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.
Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.
Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.
love. love. love.
Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time
- 2 garlic cloves
- 1 shallot
- 2 cups half and half *
- 1 cup + 1/2 cup Parmesan, freshly grated
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 Tbs fresh thyme leaves
- 3 to 4 small to medium baking potatoes
2. Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
3. Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.
4. Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.
Heather @ Kiss My Broccoli
What a great idea to cook them in a muffin tin! I LOVE scalloped potatoes but I rarely ever make them because they take so long to cook…and I’m a seriously bad planner when it comes to dinner! Most of the time, I’m like, “ok, I’m gonna chew my own arm off unless I get food in like 15 minutes or less!” Haha!
In Sock Monkey Slippers
Totally understand. lol
Christy with Life of a Modern Housewife
These look absolutely delicious…can’t wait to give these a try!!
http://www.lifeofamodernhousewif.com
In Sock Monkey Slippers
much appreciated
Jennifer | Mother Thyme
I love everything about this recipe! This is marvelous!
In Sock Monkey Slippers
Thank you, Jennifer!
Tatiana
So cute! Pinning this to keep for some dinner party!
In Sock Monkey Slippers
Thanks!
Shumaila
These look seriously good. Pinning it! Thanks for sharing!
In Sock Monkey Slippers
much appreciated!
myfudo
I can’t wait to try this. The mix of flavors excites me…Thanks for posting!
In Sock Monkey Slippers
thank you
Andrea (questfordelish)
I am in LOVE with these. I think I would just eat them for dinner. I just pinned them because I love them that much. lol…thanks for sharing.
In Sock Monkey Slippers
I did that the other night not ashamed to admit it:)
K&B N.
You can never go wrong with cheese and potatoes
ratedkb.blogspot.com
In Sock Monkey Slippers
nope never!
Sara {Home is Where the Cookies Are}
These look freakin’ AMAZING!! I love that you made them in individual portions – so they’re cute too! I love having decadent dishes like this to serve alongside standard things like burgers and grilled chicken. Wowza!
In Sock Monkey Slippers
thanks sara! cute blog name btw
SusyCS
Love, love, love scalloped potatoes . . . preparing this for dinner this week!!! :)
Michelle
Would these freeze and reheat well? They look great, but I have to at least pretend my household of two won’t eat them all in one sitting!
In Sock Monkey Slippers
hmmm. That’s a good question. I’m going to say probably not. We just has the leftovers the next day and this is great for dinner parties but I understand for a family of 2 you don’t want to waste food. This recipe should work if you try cutting all the ingredients in half making 6 stacks instead of 12. Hope that helps.
Kylie
Thanks for sharing this receipt – it looks great and I’d love to make it. Could you please shed some light on what “half & half” is though? I’m in Australia, so I’m hoping there’s something I can use to substitute for this.
In Sock Monkey Slippers
lol! Good point Kylie!!! My apologies as I forget sometimes that this blog is international. Half and Half is what is sold in stores in the U.S. as a half mixture of heavy cream and a half mixture of milk. So, if there is not “Half and Half” available, it is just 1 cup heavy cream and 1 cup milk for this recipe. Sorry about that and thank you for bringing it to my attention! Cheers!
Kylie
Thanks so much for the clarification :) Oh, and I meant to say “recipe” not “receipt”, autocorrect gets me every time!
Laurie {Simply Scratch}
Freakin’ awesome! These are pure genius!
In Sock Monkey Slippers
lol. thanks, Laurie!
Valerie @ From Valerie's Kitchen
Be still my heart…I’m in love!
Lisa
Delicious! Definitely plan on making these lovelies. Quick question….how easily do they come out of the pan? I’m wondering if I would need to plan to make extra stacks to allow for breakage?
In Sock Monkey Slippers
Great question, Lisa. After giving the muffin pan a GOOD butter greasing before hand, I have not had problems. But I will cofess, you’re going to have one messy pan afterwards.
kat
that is sooo cute!! minis are always soo adorable!
karen
i made this tonight…i used 1 1/2 baking potatoes which was plenty…i had to adjust the amount of ingredients – i thought 1 and 1/2 potatoes would be enough for 6 “muffins” –it actually was enough for all 12 “muffins”. the slices were too large in circumference and i had to trim them. i had also cut the liquid/cheese/garlic etc in half because of my original assumption that so i didn’t have enough liquid and had to add in more cream.
also more salt and pepper is needed – as written, it is a little bland.
this recipe has potential but you will need to work with it and adjust it..also makes a mess with the tin..
all in all, im not sure it is worth the effort
In Sock Monkey Slippers
Thanks for your input Karen. I’m sorry it didn’t work out for you. I’ve made these again and again and still enjoy the outcome. I guess we all have different tastes. Your comment is appreciated.
Chanel Pyle
Hi Meredith – Kristen sent me this recipe. It looks so delicious! I am going to make them next time she comes for dinner. I am sure they will probably be the only thing I eat that night!
In Sock Monkey Slippers
Hi Chanel! I hope they turn out well. Warning: they are a bit messy but good! Thanks for stopping by!
Wendy
made these for friends this past weekend and they were super easy to make and a big hit! very yummy.
my feedback would be:
- select your potatos so that you know that, when sliced, they will fit within the circumference of the muffin tin. otherwise, its no biggie, you just need to do some potato-trimming to get them to stack in the tin
- i used PAM non-stick spray as opposed to buttering the tins and it worked well for me.
- they were still great the next day reheated in the microwave but i didn’t try freezing them.
anyway, just my little tidbits of feedback.
these are great and i will definitely make them again soon! thanks for the recipe!
In Sock Monkey Slippers
Thanks for the feedback! I was wondering if PAM would work. Thanks
kleigh
Just made these last night and I have to say they were awesome! Perfect for my little dinner party and my guests were certainly impressed! Thank you!
In Sock Monkey Slippers
Much appreciated! they are certainly fun for dinner parties
stan
Ok. first of all that previous comment from “karen” through me off a bit and I wasn’t going to make these but I ignored her thank God! (she must be a little off) These are fantastic and a lot easier than I thought they would be. I had better luck using small potatoes. bravo!
In Sock Monkey Slippers
Thnak you, Stan
25th Hour Gal
Sounds great and I can’t wait to try this recipe!
Rebecca
I made these last week and my husband and I really enjoyed them!! The only thing I didn’t care for was the mess it made to my pan, like you said. I want to make this again for some company this weekend and wondered if I made this in a casserole dish would the cooking times be the same? Thanks so much for the great recipe!
Beth Coller
These sound delicious! Any helpful hints on getting them out of the pan without breaking them
In Sock Monkey Slippers
Thanks Beth for pointing that out. I have updated the recipe to show. Simply run a knife around the edges and gently lift with a small spatula or spoon. All the times I’ve made them they’ve held together well.
Maria @ Box of Stolen Socks
I love you for this recipe! and the muffin tin idea!
In Sock Monkey Slippers
thanks! love you right back!
David
Hey. Now this looks like a great way to prepare the dish. Much easier in the muffin tray. I use thyme a lot, but I wonder if fresh rosemary might be an interesting variation. What do you think?
all the best,
David
In Sock Monkey Slippers
Go for it! Let me know how it turns out!
nilza
Going to try out tonite
Lidwien
love the recipe, but
in the recipe is written: 2cups half and half.
half and half of what??
thanks
In Sock Monkey Slippers
Half and Half is an American grocery store item that is simply and only half heavy cream and half milk. I used it in this recipe to cut down on expense and bulky milk cartons in my fridge, there’s limited space in there with all of the food this family eats. For the purpose of this recipe you can use 1 cup of cream and 1 cup of milk. Sorry for the confusion.
jessica
What is the half and half???
In Sock Monkey Slippers
Half and Half is an American grocery store item that is simply and only half heavy cream and half milk. I used it in this recipe to cut down on expense and bulky milk cartons in my fridge, there’s limited space in there with all of the food this family eats. For the purpose of this recipe you can use 1 cup of cream and 1 cup of milk. Sorry for the confusion, Jessica.
Maggie
These look fabulous! Would it be possible to prepare them ahead of time and store in the fridge until ready to bake?
In Sock Monkey Slippers
thanks! Yes. I have done it before and it works. I did have to add about five minutes extra. Just keep an eye on it.
stan
I’ve made these 3 more times! Amazing and my guests still talk about it.
In Sock Monkey Slippers
Glad you like them!
afracooking
such a lovely recipe! I already made it a few times and now decided to post it on my blog (despite the fact that my photo’s are no where as lovely as yours)
thanks for the inspiration!
http://afracooking.wordpress.com/2012/04/24/potato-gratin/
In Sock Monkey Slippers
Thank you! I love to hear that! and I love that you used gruyere!