Potato Stacks (way better than baked potatoes!)
Mouthwatering Potato Stacks covered in a creamy garlic and parmesan sauce, finished with a layer of cheese, and baked until perfectly golden
Video
Ingredients
- 1.2kg / 2.7lb potatoes (thinly sliced) (NOTE 1)
- olive oil spray (to grease)
- 20gm / 0.7oz unsalted butter
- 4 garlic cloves (peeled & minced)
- ½ cup (125ml / 4oz) thickened or heavy cream (NOTE 2)
- ½ cup (50gm / 1.8oz) freshly grated parmesan cheese (NOTE 3)
- 1 tsp chicken powder (or chicken stock powder) (NOTE 4)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp finely chopped chives (more for garnish)
- ½ cup (50gm / 1.8oz) freshly grated Tasty Cheddar cheese (NOTE 5)
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Peel the potatoes, then cut them into very thin slices. You could also do this by using a mandoline, as doing so will make the potato stacks neater. Transfer the potato slices in a large bowl and set it aside for later.
- For the sauce - In a frying pan, melt the butter over medium heat, then saute the garlic for a minute. Pour in the cream and lower the heat to medium low, then bring the cream to a simmer. Stir in the parmesan cheese until it melts into the sauce, then add the chicken powder, salt and pepper. Give the sauce a taste and add more salt and pepper to your liking if needed. Keep in mind that the sauce is going to flavour the plain potatoes, so it might be a tad bit salty. Remove pan from heat, then stir in the chives
- Pour the sauce over the potatoes slices and use two large spoons to cover the potatoes in the sauce.
- Spray a standard muffin tray with oil, then stack the slices of potatoes inside each hole. For taller potato stacks, pile the slices higher, but you won't have 12 stacks (I got 9). Pour the leftover sauce from the potato bowl onto each stack, then cover the tray loosely with foil. Bake for 30 minutes, then remove the foil and sprinkle on the Cheddar cheese and bake uncovered for another 10 minutes or until the cheese has melted and looks golden.Let the potato stacks sit in the tins for 5 to 10 mins so they can set a bit, otherwise they'll fall apart if you try to move them. Carefully remove them from the pan using a spatula or a butter knife. Optional - garnish with more chives
Notes
(NOTE 1) Potatoes - To help the potato slices stick together, go for starchy or all-purpose potatoes, but avoid the waxy ones. I opted for Desiree potatoes with pink-red skin, but dirt brushed (Sebago), Dutch creams, Russet, or King Edwards would also work wonderfully.
(NOTE 2) Thickened Cream (whipping cream or heavy cream) has thickening agents added, such as gelatine or vegetable gum. It usually contains 35% milk fat.
(NOTE 3) Parmesan cheese - It's worth the effort to grate your own parmesan cheese rather than buying store-bought shredded cheese. Most pre-shredded cheese contains anti-caking agents, which may not melt properly when heated and this may make the sauce grainy.
(NOTE 4) Chicken powder - I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder, chicken stock powder, or chicken bouillon cubes would also work.
(NOTE 5) Cheddar cheese - I used Tasty cheddar cheese, but you could swap for any kind of melting cheese. Swiss, Gruyère, Monterey Jack, mozzarella and all cheddars are great choices.
Leftovers - Allow the Potato stacks to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 to 4 days. When frozen, they'll keep for 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 Potato stackCalories: 160kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 191mgPotassium: 445mgFiber: 2gSugar: 1gVitamin A: 294IUVitamin C: 20mgCalcium: 101mgIron: 1mg