Ingredients
Scale
- 4 large Yukon Gold potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Wash and slice the potatoes into even 1/4-inch rounds; pat dry.
- In a saucepan over low heat, combine melted butter, olive oil, and minced garlic. Sauté until fragrant.
- Stir in heavy cream and whisk in Parmesan cheese until smooth; season with thyme, smoked paprika, salt, and pepper.
- Assemble potato stacks by layering three slices on the baking sheet, spooning glaze over each layer; repeat until stacked five layers high.
- Roast for 25-30 minutes until golden brown and fork-tender; brush with remaining glaze halfway through.
- Let cool for a few minutes before garnishing with chopped parsley and serving hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (approximately 150g)
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg