Ingredients
Scale
- 4 large Yukon Gold potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic
- 1/2 cup heavy cream
- 3/4 cup 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
Instructions
- Preheat oven to 425°F (220°C).
- Wash and slice potatoes into even 1/4-inch rounds. Pat dry.
- In a saucepan, combine melted butter and olive oil over low heat; add minced garlic and sauté for 1–2 minutes.
- Stir in heavy cream and whisk in Parmesan cheese until smooth; add thyme, paprika, salt, and pepper.
- Line a baking sheet with parchment paper; layer potato slices with sauce in stacks of five rounds each, brushing glaze on edges.
- Roast for 25–30 minutes until golden brown and fork-tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (approximately 150g)
- Calories: 230
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg