Layered Stacked Potatoes

5 from 1 vote

These Stacked Potatoes are layered with garlic cream sauce, Parmesan cheese, and smoky bacon, then baked to perfection for a flavorful, crowd-pleasing side dish!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 318kcal

Author: Kadee & Desarae

Ingredients

2 lbs Yukon gold potatoes sliced very thin (1/16th")
1 cup grated parmesan cheese for kids I recommend a mixture of cheddar and parmesan
¼ cup heavy cream
¼ cup melted butter
2 tablespoons chives
1 teaspoon sea salt
1 clove garlic
½ cup crumbled bacon plus more for topping
Vegetable spray

Instructions

Preheat oven to 375 degrees F.
Spray your muffin tin with Pam or non stick cooking spray.
Using a mandoline, slice potatoes very thin. Mandolines are great because it keeps the potato thickness uniform so they cook evenly. You can leave potato skins on. Place in large bowl and set aside.
In separate bowl mix melted butter, garlic, chives, cream, salt and a ½ cup of bacon. Toss your potatoes in with the garlic cream sauce.
Layer 6-8 potatoes, sprinkle with cheese then add 6-8 more potatoes. Top with cheese and more bacon. The potatoes will cook down.
Spoon any remaining cream in bowl into the potato stacks.
Cover with foil and bake for 25 minutes. Turn the oven up to 425 Remove foil and cook for another 10-15 minutes. Potatoes are done with they are fork tender and golden brown on top.
Invert stacks onto plate and serve.

Video

Notes

Make it Kid-Friendly: Use a blend of cheddar and Parmesan cheeses for a milder flavor kids love.
Use a Mandoline for Uniform Slices: A mandoline makes slicing quick and ensures that each potato slice is the same thickness, helping the stacks bake up evenly.
Don’t Peel the Potatoes: Leave the potato skins on for added texture, as they will crisp up nicely.

Nutrition