Cheesy Potato Stacks

Potato Stacks 005aThese moreish potato stacks are a take on hash browns but are baked rather than fried so are healthier and as they are free-formed are easier to assemble.

I used parmesan cheese from local cheese maker Hohepa.  A fairly recent addition to their range, it is currently not as mature as some other parmesans but it has a great flavour and worked well in this recipe. You, of course, could use your favourite parmesan or mature cheddar. Some finely chopped fresh rosemary or thyme is a
flavoursome addition.

Cheesy Potato Stacks

Prepare several hours in advance then bake when required. Small ones using a teaspoon of mixture are a tasty pre-dinner nibble.

Makes 12-16 stacks enough to feed 4-6 people

2 large (500g) all-purpose potatoes, quartered
2 cloves confit or roasted garlic
½ cup (50g) grated Parmesan cheese
freshly ground sea salt

1              Place potatoes in a saucepan of cold water, cover and bring to the boil. Remove lid season to taste with salt and simmer for 20 minutes or until potatoes are just tender. Drain, run under cold
water, drain again and set aside to cool completely.
2              Preheat oven to 220°C. Line a two baking trays with baking paper.
3              Grate cold potatoes on the large holes of a box grater and place in a large bowl. Add garlic and cheese and mix to combine – I find the easiest way to do this is with two forks.
4              Take tablespoons of mixture, place in heaps on prepared baking trays and bake for 35-40 minutes or until lightly browned.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another potato recipe you might like to try:

Potato, Onion & Caraway Cake

Potato, Onion & Caraway Cake