Parmesan potato stacks are a crispy, golden, and cheesy side dish that’s as beautiful as it is delicious. Thinly sliced potatoes are layered with butter, Parmesan, and seasonings, then baked in a muffin tin to perfection. These individual servings are great for holidays, dinner parties, or weeknight meals.
Why You’ll Love This Recipe
- Visually Stunning: These elegant potato stacks are sure to impress guests.
- Simple Ingredients: Made with pantry staples and fresh potatoes.
- Customizable: Easy to adjust flavors to suit your taste.
- Perfectly Crispy: The edges become beautifully golden and crunchy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Yukon Gold or Russet, thinly sliced)
- Butter (melted)
- Parmesan cheese (grated)
- Garlic powder
- Dried thyme or rosemary
- Salt and pepper
- Non-stick cooking spray (for the muffin tin)
Directions
- Prep the Ingredients:
- Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes, then slice them thinly (about 1/8 inch) using a mandoline or sharp knife.
- Season the Potatoes:
- In a large bowl, toss the potato slices with melted butter, Parmesan cheese, garlic powder, thyme, salt, and pepper until evenly coated.
- Assemble the Stacks:
- Spray a muffin tin with non-stick cooking spray.
- Layer the seasoned potato slices into each muffin cup, filling them to the top. Press gently to compact the layers.
- Bake:
- Place the muffin tin in the oven and bake for 45-50 minutes, or until the edges are crispy and the centers are tender.
- If desired, sprinkle a little extra Parmesan on top during the last 5 minutes of baking for extra cheesiness.
- Serve:
- Let the stacks cool for a few minutes before carefully removing them from the tin. Serve warm, garnished with fresh herbs if desired.
Servings and Timing
- Servings: 12 potato stacks (1 per muffin cup)
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Variations
- Herb Variations: Use fresh parsley, chives, or oregano instead of thyme.
- Cheese Options: Swap Parmesan for Gruyère, cheddar, or Pecorino Romano.
- Add Veggies: Layer in thin slices of onion or zucchini for added flavor.
- Spicy Kick: Sprinkle with red pepper flakes for a touch of heat.
- Garlic Lover’s Version: Add minced fresh garlic for a stronger garlic flavor.
Storage/Reheating
- Storage: Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 10-15 minutes to restore crispiness. Avoid microwaving, as it may make them soggy.
- Freezing: Freeze cooked potato stacks in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the oven directly from frozen.
FAQs
1. Can I use a different type of potato?
Yes, Yukon Gold and Russet potatoes work best, but red potatoes or sweet potatoes can also be used.
2. How do I prevent the potatoes from sticking to the muffin tin?
Be sure to generously grease the muffin tin with cooking spray or butter.
3. Can I make these ahead of time?
Yes, assemble the stacks a few hours in advance and refrigerate until ready to bake.
4. Do I need to peel the potatoes?
Peeling is optional. Leave the skin on for a rustic look and extra fiber.
5. Can I use olive oil instead of butter?
Yes, olive oil is a great alternative for a lighter version.
6. How thin should the potato slices be?
Aim for slices about 1/8 inch thick for even cooking and crisp edges.
7. Can I make this recipe dairy-free?
Yes, substitute butter with a dairy-free alternative and use nutritional yeast instead of Parmesan.
8. What can I serve with potato stacks?
They pair well with roasted chicken, steak, grilled fish, or a fresh salad.
9. Can I add bacon to the stacks?
Absolutely! Crumbled cooked bacon can be layered between the potato slices for extra flavor.
10. How do I know when they’re done?
The edges should be golden brown and crispy, and the center should be fork-tender.
Conclusion
Parmesan potato stacks in a muffin tin are a simple yet elegant way to elevate your meals. With their crispy edges, tender centers, and cheesy flavor, they’re sure to be a hit at your table. Whether for a holiday feast or a casual dinner, these potato stacks are a guaranteed crowd-pleaser. Try them today!
PrintParmesan Potato Stacks in Muffin Tin
These Parmesan Potato Stacks are crispy on the outside, tender on the inside, and bursting with flavor! Thinly sliced potatoes are layered with butter, garlic, and Parmesan, then baked in a muffin tin for perfectly portioned, golden-brown stacks. They make an elegant yet simple side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 potato stacks 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 4 medium Yukon Gold or Russet potatoes
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1/3 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Extra Parmesan and fresh thyme for garnish
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter.
- Prepare the Potatoes:
- Wash and peel the potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes into thin, even rounds (about 1/8 inch thick).
- Make the Butter Mixture:
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, thyme, salt, and pepper.
- Assemble the Stacks:
- In a large bowl, toss the potato slices with the butter mixture until evenly coated.
- Layer the potato slices into the prepared muffin tin, stacking them to fill each cup. Sprinkle a pinch of Parmesan cheese between every few layers for extra flavor.
- Bake:
- Place the muffin tin in the preheated oven and bake for 50–60 minutes, or until the potato edges are golden brown and crispy, and the centers are tender when pierced with a fork.
- Garnish and Serve:
- Remove the potato stacks from the oven and let them cool for 5 minutes before carefully removing them from the muffin tin. Garnish with extra Parmesan and fresh thyme before serving.
Notes
- Use a mandoline slicer for evenly thin potato slices, ensuring even cooking.
- Yukon Gold potatoes are ideal for their buttery texture, but Russet potatoes work well for crispier edges.
- You can add additional herbs like rosemary or parsley for variation.
- To reheat, bake in a 375°F oven for 10–12 minutes until warmed through and crispy.