Potato Stack

By MooK

Serves 2 people

Ingredients

• 1 large russet potato
• 2 small red potatoes
• 2 tablespoons unsalted butter
• 3 pieces garlic cloves
• 2 teaspoons dried rosemary
• 1/4 cup plus 2 teaspoons grated Parmesan cheese, divided
• 1/4 cup whole milk, or 3 tablespoons skim milk
• 1 teaspoon whole peppercorns
• 2 teaspoons salt

Preparation

Step 1

Preheat oven to 400° F. Wash the potatoes thoroughly. Don’t be afraid to use a brush and some elbow grease. Let the butter warm up to room temperature.

Using a Mandolin, slice the potatoes to the thickness of a quarter. You can manually slice the potatoes, if you feel comfortable with it. In a processor, add the butter, peppercorns, milk, 1/4 cup of the Parmesan cheese, garlic cloves, salt, and rosemary.

Pulse the ingredients until the mixture is of liquid consistency. Transfer the mixture from the processor to a mixing bowl. Add the sliced potatoes to this batter and coat them evenly.

Place paper muffin cups in a muffin pan. Stack up the potato slices in the muffin cups. I like to alternate between the red and russet potatoes. Pour any remaining batter onto the potatoes.

Sprinkle with the remaining 2 teaspoons of Parmesan cheese. Place in the oven and bake for 45 minutes, or until the tops turn golden brown.