Ingredients
Scale
- 4 large Yukon Gold potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Slice the washed potatoes into uniform 1/4-inch rounds.
- In a saucepan over low heat, combine melted butter, olive oil, and minced garlic. Sauté until fragrant. Stir in heavy cream and whisk in Parmesan cheese until smooth. Add thyme, smoked paprika, salt, and pepper.
- Line a rimmed baking sheet with parchment paper. Layer three potato rounds on the sheet, spooning the garlic-Parmesan mixture between layers until five layers are formed.
- Roast for 25–30 minutes until golden brown and fork-tender, brushing with extra glaze halfway through.
- Allow to rest for a few minutes before serving garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (100g)
- Calories: 245
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg