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+ servings
Scalloped Potato Stacks

Scalloped Potato Stacks

Tracy Nawara
A holiday appetizer or side dish that is sure to please are these Scalloped Potato Stacks, a crunchy, cheesy, and indulgent snack!
Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 pounds Yukon gold potatoes, thinly sliced
  • 1/2 pound sliced deli mozzarella cheese, cut into quarters
  • 1 1/2 cups heavy cream
  • 4 garlic cloves, sliced
  • 1 sprig rosemary
  • 1 sprig fresh thyme
  • 3 tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pinch cayenne pepper
  • fresh herbs, for garnish

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Begin by slicing your potatoes. Use potatoes that will fit inside a muffin tin; avoid potatoes that are too wide. Place the sliced potatoes into a bowl of salted ice water to keep them from browning and to season the potatoes. Allow them to sit while you prepare the other ingredients.
  • Slice your cheese so that it is of similar size to the potatoes. Set aside.
  • In a medium saucepan, heat the heavy cream over low heat. Add the garlic, herbs, salt, pepper, and cayenne. Allow to steep for 5 minutes, allowing the mixture to get hot but not come to a boil.
  • Once hot and fragrant, remove from the heat.
  • In a metal muffin tin, spray well with cooking spray.
  • Drain the potatoes and pat dry with paper towels. Layer a few potato slices until they come up to the middle of the tin. Place a slice of cheese on top of the potatoes, then continue the stack until the potatoes reach the top of the tin. Top with cheese. Continue layering potatoes and cheese in the rest of the muffin cups.
  • Remove the solids from the seasoned cream. Pour the cream into each muffin tin, filling about ¾ of the way up. Do not overfill.
  • Place the muffin tin over a baking sheet to catch any drips. Then place foil over the top of the muffin pan and put in your preheated oven. Bake for 30 minutes, then remove the foil and bake for another 20-30 minutes until the potatoes are crispy, browned, and the cream has absorbed into the potatoes. Check the potatoes often so they do not burn.
  • Remove from the oven and allow to cool slightly before turning them onto a plate. If serving as a side dish, serve warm. If serving as an appetizer, serve at room temperature. Top with fresh herbs as garnish.
Keyword Scalloped Potato Stacks
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