Scalloped Potato Piles


12 people

Cooking Time

55 minutes

Total Time

55 minutes

  • 1 teaspoon butter, melted

  • 1 teaspoon chopped rosemary

  • 1 clove garlic, pressed or minced

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 cup heavy cream

  • 1/3 cup mozzarella cheese, grated

  • 2 large russet potatoes, thoroughly washed

  • Cooking spray

  • Shredded mozzarella cheese and grated Parmesan cheese

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    Scalloped Potato Piles are the perfect side dish for any meal.

    1. Preheat oven to 375 degrees Fahrenheit. Grease a 12 cup muffin tin with cooking spray and set aside.
    2. In a large bowl, mix together butter, rosemary, garlic, salt, pepper, heavy cream and mozzarella cheese.
    3. Use a mandolin to cut the potatoes into very thin slices. Add slices to bowl and toss to coat in cream mixture.
    4. Stack the potatoes slices in the muffin tins. Top with cream sauce from bowl, mozzarella cheese and Parmesan cheese.
    5. Bake for 30 minutes, or until the potatoes are cooked and the potato piles are golden brown.
    6. Garnish with more chopped rosemary if desired, serve and enjoy!
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