Ingredients
Potato Mixture
- 2 lbs yellow potatoes
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/3 tsp salt
- 1/8 tsp pepper
Cheese and Cream Mixture
- 1/2 cup asiago cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 3 tbsp butter, melted
- 1/2 cup heavy whipping cream
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the potato stacks.
- Prepare the Potatoes: Peel and thinly slice the yellow potatoes into even rounds, about 1/8 inch thick, to allow for uniform cooking and stacking.
- Mix the Cheese and Cream: In a bowl, combine the asiago cheese, parmesan cheese, melted butter, heavy whipping cream, minced garlic, dried thyme, salt, and pepper until well blended.
- Assemble Potato Stacks: Arrange small stacks by layering potato slices and brushing each layer with the cheese and cream mixture. Repeat until stacks reach the desired height, typically 4-6 slices per stack.
- Bake: Place the potato stacks on a greased baking sheet or casserole dish. Bake in the preheated oven for 45-55 minutes or until potatoes are tender and tops are golden brown and crispy.
- Serve: Allow the stacks to cool slightly before serving. These make an excellent side for roasted meats or as a vegetarian main accompaniment.
Notes
- Use a mandoline slicer for uniform potato slices and faster prep.
- Substitute heavy cream with half-and-half for a lighter option.
- Make sure to peel potatoes to achieve a smoother texture and presentation.
- Adjust garlic quantity for stronger or milder garlic flavor.
- Allowing the stacks to rest a few minutes after baking helps them set and slice better.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
