Steakhouse Potato Stacks with Rosemary

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Our Steakhouse Potato Stacks with Rosemary were being served alongside Steak au Poivre long before I even ventured into the kitchen, some 35 years ago. An easy, yet elegant way to serve up a simple potato.

Created by alternating layers of potatoes, with onions, rosemary, Parmesan, and a topping of quick garlic cream sauce. In a heavy-duty muffin or popover pan. They’re a real Serious Mmmmmmmmmm encounter!

The best news is you can use any potato that you have on hand, pictured are pink and sweet potatoes. But you can easily use any variety you have on hand!

  •  If you do use sweet potatoes, they reduce in size significantly, so figure that your filled tin will reduce by nearly half as they cook.
  • Also, make sure that you only add about a tablespoon of the garlic cream sauce. It bubbles as it cooks and may spatter out from under the tinfoil.

Use your senses as you cook, smell, sound, sight all come into play! If you think something is cooking to hard and fast than it probably is, reduce the heat and make adjustments as needed.

Steakhouse potato stacks being made.

Achieving Uniform Potato Slices with a Mandoline

When using a mandoline to slice potatoes, follow these steps to ensure uniformity:

  1. Choose the Right Blade: Select the blade on your mandoline that corresponds to the desired thickness of your potato slices. Adjust the blade setting according to your preference.

  2. Prepare the Potato: Wash the potato thoroughly and remove any blemishes or eyes. For even slicing, consider trimming the ends of the potato to create flat surfaces that are easier to handle.

  3. Secure the Mandoline: Place the mandoline on a stable surface and ensure that it is securely locked in place. Some mandolines come with a safety guard to protect your fingers during slicing—use it for added safety.

  4. Slice with Even Pressure: Hold the potato firmly with the hand guard or using a kitchen towel to protect your fingers. Glide the potato back and forth across the blade of the mandoline with even pressure, using a smooth and steady motion.

  5. Watch Your Fingers: Exercise caution and keep your fingers away from the blade at all times to prevent accidents. If the potato becomes too small to slice safely, use a safety holder or a fork to continue slicing.

  6. Rotate the Potato: As you near the end of the potato, rotate it 90 degrees to slice the remaining portion. This helps to achieve uniform slices and reduces waste.

  7. Handle with Care: After slicing, handle the potato slices gently to prevent breakage. Use them immediately in your recipe or place them in a bowl of cold water to prevent browning until ready to use.

By following these steps, you can achieve perfectly uniform potato slices with a mandoline, ensuring even cooking and professional-looking results in your dishes.

Prioritizing Safety When Using a Mandoline Slicer

When using a mandoline slicer, safety is paramount. Here are some important considerations:

  1. Use the Hand Guard: Always use the hand guard or safety holder that comes with the mandoline slicer. This tool helps to protect your fingers from the sharp blade while ensuring even pressure and consistent slicing.

  2. Keep Fingers Away from the Blade: Exercise caution and keep your fingers away from the cutting edge of the blade at all times. The blades on mandoline slicers are extremely sharp and can cause serious injuries if not handled properly.

  3. Secure the Mandoline: Ensure that the mandoline slicer is placed on a stable surface and securely locked in place before use. This prevents it from slipping or moving during slicing, reducing the risk of accidents.

  4. Use Cut-Resistant Gloves: Consider wearing cut-resistant gloves to provide an extra layer of protection for your hands while using the mandoline slicer. These gloves are designed to reduce the risk of cuts and abrasions.

  5. Slice Away from Your Body: When using the mandoline slicer, slice away from your body to avoid accidentally cutting yourself. Use a smooth and steady motion to glide the food back and forth across the blade.

  6. Watch Your Speed: Avoid rushing when using the mandoline slicer. Take your time to ensure precise and controlled slicing, reducing the risk of accidents.

  7. Clean with Caution: When cleaning the mandoline slicer, handle the blades with care to avoid accidental cuts. Use a brush or sponge to clean the blades, and always store the slicer safely when not in use.

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Steakhouse Potato Stacks

How to Make Steakhouse Potato Stacks with Rosemary

Steakhouse Potato Stacks with Rosemary

Steakhouse Potato Stacks with Rosemary

Our Steakhouse Potato Stacks are created by alternating layers of potatoes, with onions, rosemary, parmesan, and a topping of quick garlic cream sauce.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Author: Mean Green Chef


  • 2 Tablespoons butter for buttering pan
  • 1 1/2 lbs potatoes of your choosing white, red, sweet etc. finely sliced
  • 1 medium yellow onion finely sliced
  • 1/2 cup Parmesan cheese finely grated
  • 3 teaspoons fresh rosemary

Garlic Cream Sauce

  • 1/2 cup heavy cream
  • 2 cloves garlic crushed
  • 1/4 teaspoon nutmeg ground
  • 1 teaspoon Kosher sea salt
  • freshly cracked black pepper to taste


  • Preheat oven to 375F. Butter the sides of a heavy-duty popover or muffin pan. 
  • Scrub and peel potatoes if desired, we peel or sweets and leave the skin on other varieties. Slice the potatoes and onion into thin slices on a mandoline (please use the guard to avoid serious injury). You can slice by hand but thickness will vary and may affect the consistency of the dish. 
  • Heat the cream, crushed garlic cloves, nutmeg, Kosher sea salt and freshly cracked black pepper in a medium saucepan over low heat for 5 minutes. 
  • While the cream mixture warms, layer the potatoes. Alternating, potato, onion, Parmesan, and Rosemary and so on and so forth until the tins are filled equally. Remove the cream from the heat and stir, spoon 1 Tablespoon of cream mixture onto each of the potato stacks. 
  • Cover with heavy-duty aluminum foil and bake for 35 minutes. Remove foil and allow to brown another 7-10 minutes. Alternately you can turn the broiler on for 1-2 minutes to crisp the top. Or use a butane torch to fire it until browned and crisp. 
  • Remove from the oven and allow to sit for 5 minutes before plating and serving. 


  • Prep time is approximate.
  • Potatoes will store in the refrigerator up to 3 days. 
Tried this recipe?Let us know how it was!

If you’re searching for other potato recipe inspiration then be sure to check out our Restaurant Style Mashed Potatoes

or our Crispy Oven Baked Fries, guaranteed crispy every time!

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    1. Yum! What a great idea! Can’t wait to try these 🙂

      1. Thanks, Kari! 🙂

    2. These look amazing! The garlic cream sauce sounds like the perfect addition to the potatoes!

      1. Thanks, Morgan! Garlic cream sauce can make just about anything better lol 🙂

    3. These look delicious! I’ve never seen anything like these before but they are making me hungry, thank you for linking up with our Foodie Friday post!

      1. Thanks so much, Paula 🙂

    5 from 1 vote

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