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Creamy Rosemary and Parmesan Potato Stacks

Submitted by Cheryl Gillespie, Eastern Illini Electric Cooperative
Course Side Dish
Cuisine American


  • 1-1/2 c. heavy cream
  • 1 T. fresh rosemary minced
  • 2 garlic cloves minced
  • 2 lbs. med. russet potatoes peeled and sliced thin (recommend using a mandolin)
  • 1 t. Salt
  • pepper to taste
  • Parmesan cheese grated


  • Preheat oven to 375 degrees.
  • Spray a 12-cup muffin pan with non-stick cooking spray.
  • In a small pan, whisk together cream, rosemary and garlic. Bring to a simmer and remove from heat.
  • Toss the potato slices with salt and pepper and layer equally into the muffin tins.
  • Spoon cream over each stack almost to the top. Sprinkle with parmesan cheese.
  • Bake 25-30 minutes until the potatoes are tender and browned on top. Remove from oven and let sit for 5 minutes.
  • Run a knife around the edges to loosen up the stacks and remove to a serving platter.


Note: These are good using Boursin or Alouette herb cheese also. Just add it to the cream to melt it.