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Parmesan Potato Stacks in Muffin Tin

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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.

Ingredients

Scale
  • 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.

Find it online: https://ukfinda.com/parmesan-potato-stacks-in-muffin-tin/