We had a birthday brunch for my sister this past weekend and it was super fun. While all of the items were homemade, I am highlighting the Potato Stackers because I was shocked at how simple it was to make and how this makes such a great side dish that can really elevate your plate. It was a small family affair with great food, conversation, and wine. After brunch, we headed to the movie theater to see The Post. It is based on the actual events and government deceit at the time of the Vietnam War and how the press fought, to tell the truth. Wow, is all I can say.
The Complete Menu
Salted Pistachios and Cashews
Gluten Free Blueberry Scones
Gluten Free Cinnamon Pecan Bread
Swiss Chard, Bacon, and Ricotta Cheese Frittata
Parmesan and Garlic Potato Stackers
Mixed Fresh Fruit Salad
Domaine Allemand Methode Brut Nature IGP Hautes Alpes (Sparkling Dry Muscat)
About The Sparkling Wine: Domaine Allemand, Methode Brut Nature,
IGP Hautes Alpes (Sparkling Dry Muscat):
Most folks think that Muscat or Muscato is a sweet wine and many times it is. But not this one. Grown at over 5,000 feet above sea level the grapes maintain their acidity and bring us the perfectly balanced sparkling wine. This was the perfect wine to cut through the cream and cheese on both the frittata and the potato stackers.
Many of the items on the menu were old favorites that we have made before, but the Parmesan and Garlic Potato Stackers are new. Therefore, I had to share that recipe with you. You will be shocked at how easy it is to make.
This wine is only available through Paris Wine Company via their online store. It sells for $26.00 a bottle (plus shipping of course)
Parmesan and Garlic Potato Stackers
6 Russet potatoes, medium-sized
16 oz. Heavy Cream
6 oz. Fresh Grated or Shredded Parmesan Cheese
1 Tbs Garlic Powder
1 tsp Kosher Salt and 1 tsp Ground Black Pepper
Sour Cream, for serving (optional)
Preheat oven to 375 F degrees.
In a large bowl mix together the heavy cream, parmesan cheese, garlic powder salt, and pepper. Set to the side where you will be sliding your potato.
Using a mandolin, slice potatoes to be no thicker than an eighth inch thick. It can be thinner like potato chips if your mandolin only has one thickness for slicing. (If you do not have a mandolin you can slice by hand).
As you slice each potato, submerge in the cream mixture. Once you have sliced all the potatoes, store to ensure that all potatoes are covered in the cream and cheese.
Spray your muffin tin with a butter-based cooking spray, or grease with butter by hand but make sure the area for each stack is completely greased.
Grab a handful of sliced potato and form into a nice stack and place in the muffin tin. Completely filling the cup at least a 1/2 above the cup surface. Repeat until all cups are filled. Extra potato? You can add to your stacks or start a new tin. Should you have empty cups be sure to fill the cup halfway with water to avoid burning the pan.
If you have extra cream mixture remaining in the bowl, I pour it into the cups as evenly as I can.
Place the potato stacks in the oven for an hour or until they are completely cooked and nicely browned.
Immediately run a butter knife or offset knife around each tin to break loose from the pan. Use a spoon of offset life to remove from pan and serve. Pass sour cream as a topping, if you so desire.
Download the Recipe Here: Parmesan & Garlic Potato Stackers
I have to say that these stackers can be made for any meal when you want to serve a “unique” presentation. You can mix up the cheeses and add herbs to match the protein that you are serving. I can imagine a Gruyere and thyme, or Cheddar and taco seasoning. Really the world is your oyster with this one.
Yummy GF breads
Here is a quick look at the Gluten-free bread.
That is all for now!