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Parmesan Potato Stacks Recipe

Garlic Parmesan Potato Stacks

Crispy on the edges and tender in the center, these garlic Parmesan potato stacks are an easy oven-baked side made with thinly sliced potatoes, butter, garlic, and cheese. Perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer
Calories: 220
Ingredients Method

Ingredients
  

  • 2 ½ lb russet or Yukon Gold potatoes, very thinly sliced
  • ⅓ cup melted butter or half butter + half olive oil
  • ¾ cup grated Parmesan cheese
  • 1 ½ tsp garlic powder
  • ¾ tsp salt
  • ¾ tsp freshly ground black pepper
  • Fresh or dried thyme, optional for garnish
  • Non-stick spray or oil for muffin tin

Method
 

Preheat the Oven:
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or oil.
Prepare the Potatoes:
  1. Thinly slice the potatoes using a mandoline or sharp knife.
  2. Place them in a large bowl.
  3. Sliced potatoes in a bowl with Parmesan, olive oil, and herbs for Parmesan garlic potato stacks recipe.
Mix the Coating:
  1. In a separate bowl, combine melted butter, garlic powder, salt, and pepper.
  2. Pour this mixture over the sliced potatoes and toss until evenly coated.
  3. Seasoned potato slices beside a greased muffin pan, ready to make crispy potato stacks.
Layer the Potatoes:
  1. Begin layering the potato slices in each muffin cup, stacking them vertically.
  2. Sprinkle grated Parmesan cheese between layers for added flavor.
  3. Thin potato layers stacked in a muffin tin before baking Parmesan garlic potato stacks.
Bake:
  1. Place the muffin tin in the preheated oven and bake for about 45-50 minutes, or until the potatoes are golden brown and crispy.
  2. Golden brown Parmesan garlic potato stacks topped with parsley and grated cheese.
Garnish and Serve:
  1. Remove from the oven and let cool slightly.
  2. Garnish with fresh or dried thyme if desired.
  3. Carefully remove the potato stacks from the muffin tin and serve warm.