Potato Stack (Scalloped Potatoes)

Ingredients

• 1
  
  large russet potato
  
• 2
  
  small red potatoes
  
• 2
  
  tablespoons unsalted butter
  
• 3
  
  pieces garlic cloves
  
• 2
  
  teaspoons dried rosemary
  
• 1/4
  
  cup plus 2 teaspoons grated Parmesan cheese, divided
  
• 1/4
  
  cup whole milk, or 3 tablespoons skim milk
  
• 1
  
  teaspoon whole peppercorns
  
• 2
  
  teaspoons salt
  

Directions

1. Preheat oven to 400° F. Wash the potatoes thoroughly. Don’t be afraid to use a brush and some elbow grease. Let the butter warm up to room temperature.
2. Using a Mandolin, slice the potatoes to the thickness of a quarter. You can manually slice the potatoes, if you feel comfortable with it.
3. In a processor, add the butter, peppercorns, milk, 1/4 cup of the Parmesan cheese, garlic cloves, salt, and rosemary. Pulse the ingredients until the mixture is of liquid consistency. Transfer the mixture from the processor to a mixing bowl. Add the sliced potatoes to this batter and coat them evenly.
4. Place paper muffin cups in a muffin pan. Stack up the potato slices in the muffin cups. I like to alternate between the red and russet potatoes. Pour any remaining batter onto the potatoes. Sprinkle with the remaining 2 teaspoons of Parmesan cheese.
5. Place in the oven and bake for 45 minutes, or until the tops turn golden brown.