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
*Update: It has been brought to my attention that “half and half” is only an American grocery store item. To clear up any confusion, “half and half” is simply a mixture of half heavy cream and half milk. For the purpose of this recipe please use 1 cup heavy cream and 1 cup milk. 
**Note: These are a bit on the messy side. Meaning, prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand.

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

Rating: 51

Prep Time: 10 minutes

Cook Time: 50 minutes

Yield: 12

Parmesan Scalloped Potato Stacks

Ingredients

  • 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

Instructions

  1. 1. Preheat oven to 400°F. Generously 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.
  2. 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. 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. 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.

Notes

* “half and half” is an American grocery store item that is simply a mixture of half heavy cream and half milk. For the purpose of this recipe please use 1 cup heavy cream and 1 cup milk. **These are a bit on the messy side. Meaning prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand.

http://www.insockmonkeyslippers.com/parmesan-scalloped-potato-stacks

 

    Comments

  • heather


    Wonderful!!-btw I tried using foil muffin-cupcake liners [reg may be ok too] they not only fixed clean-up but made stacks ez to remove & kept them in one piece–you can get some really nice ones that I think would even look nice on the plate. I removed potatoes from the plainer silver ones, but may leave them next time

  • sue


    Hi, Can I replace the heavy cream with thickened cream? TQ

  • faith


    Whats the calorie and fat
    count ?

    • In Sock Monkey Slippers


      Thanks for asking! Unfortunately, I am not a registered dietitian so I would hate to give you a guess and have it be wrong. The best I can tell you is to find an accurate and reliable calorie counter and give it your best shot. Cheers!

  • Angie


    This recipe just came up on my pinterest because my cousin pinned it. I see why she liked it. It looks like a cheesy, savory, pile of goodness – Yum. I’m going to request she bring this to our Thanksgiving dinner. If not, I’ll make it. Angie http://www.whiteriverkitchen.com

  • Angie


    This recipe just came up on my pinterest because my cousin pinned it. I see why she liked it. It looks like a cheesy, savory, pile of goodness – Yum. I’m going to request she bring this to our Thanksgiving dinner. If not, I’ll make it.

  • Sharon Wylie


    Is it okay to make these delicious looking goodies ahead and refrigerating? What about freezing?

    • In Sock Monkey Slippers


      HI Sharon, you can absolutely refrigerate these after cooking but they will not be as moist, good but not exactly how they come out of the oven. Freeing is not ideal as potatoes just don’t freeze well. Good question.

  • Sharon Wylie


    Can one use fat free 1/2 & 1/2 ?

    • In Sock Monkey Slippers


      That’s a great question. Unfortunately, I have not used fat-free, so I can’t tell you for certain if it will or won’t work. I would not use any artifical creamers with this as the oil used in thise is not ideal for this recipe. If you try it with the fat-free half and half please let me know how it turns out!

  • Caroline


    are you able to make these a day ahead and then bake them the day/night of?

    • In Sock Monkey Slippers


      absolutely. Prepare to the point where you are just about to bake, cover with plastic wrap and store in the fridge. Let them sit out 30 minutes prior before baking.

  • Ruth


    If you were to bring these to someone’s party, would it be best to cook them first and then just reheat?

  • Karen Johnson


    I made these for a quiet Christmas Eve along side of Beef Tenderloins — It was amazing! I’m making them for New Years Eve tomorrow for another small group and can’t wait for all of the oohs and aahs!

  • Anneli Olila


    I made these last night, and they turned out delicious! The pan was indeed a disaster – even with liners – but you warned us about that. Very tasty recipe and easy to make! Thank you!

  • Dawn E


    Here is a bakers secret. Rather than use non stick sprays why not try liquid lecithin. It is sticky n goopy to work with but professional bakers n chefs use it all the time for breads. I slip a baggie over my hand and grab a bit of lecithin and rub it on my pans….n presto stuff just falls out if the pans.
    Also why not try these with sweet potatoes n apples layered layered between? Sounds yummy…..Dawn

  • Ed


    I live in Hamilton, Ontario, Canada and we can buy Half-And-Half here. It’s not just an American product. More like a North American product.

    • In Sock Monkey Slippers


      Thank you! For a long time all I’ve heard is that you can’t find it outside of the US. Cheers!

  • danielle carstens


    I made these a few nights ago, and they are absolutely DELICIOUS!! I plan on making them again tonight, but have only 1 cup of half and half. Can I sub with 2%? Or should I just stop being so lazy and run to the store real quick?

  • Kay


    What do you think of using ramekins?

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