Potato Stack (Scalloped Potatoes)

• 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

1. Preheat oven to 400u0b0 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.

potato, red potatoes, unsalted butter, garlic, rosemary, parmesan cheese, milk, peppercorns, salt

Taken from food52.com/recipes/33143-potato-stack-scalloped-potatoes (may not work)