Parmesan Potato Stacks -

Parmesan Potato Stacks

If you're searching for the perfect side dish to elevate your dinner recipes, look no further than these Parmesan Potato Stacks. These golden, crispy, and cheesy stacks are not only visually stunning but also bursting with rich, savory flavors. Whether you're preparing a holiday feast, a cozy family dinner, or an elegant gathering, these Parmesan-infused potato stacks are guaranteed to impress.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 Servings

Course: Dinner

Cuisine: American

Calories: 312

Ingredients Method Notes

Ingredients

2 pounds Yukon Gold or Russet potatoes – Ensure they are thinly sliced for even cooking.
4 tablespoons unsalted butter melted – Adds richness and helps crisp up the edges.
2 cloves garlic minced – Enhances the flavor with a subtle, aromatic touch.
½ cup heavy cream – Ensures a creamy texture in the center of each stack.
1 teaspoon salt – Brings out the natural flavors of the potatoes.
½ teaspoon black pepper – Adds a mild heat and depth of flavor.
1 teaspoon fresh thyme or rosemary – For a fresh earthy note.
¾ cup grated Parmesan cheese – The star ingredient that creates a crispy golden crust.
½ teaspoon smoked paprika optional – Gives a subtle smoky kick.

Method

Preheat the Oven – Set your oven to 375°F (190°C) and grease a 12-cup muffin tin to prevent sticking.
Prepare the Potatoes – Wash, peel, and slice the potatoes into thin, even rounds (about 1/8-inch thick). A mandoline slicer works best for precision.
Mix the Ingredients – In a bowl, whisk together melted butter, garlic, heavy cream, salt, pepper, thyme, and smoked paprika.
Assemble the Stacks – Layer 5-6 potato slices in each muffin cup, brushing with the butter mixture between each layer. Sprinkle a little Parmesan cheese in between for extra cheesiness.
Top with Parmesan – Once the stacks are built, sprinkle the remaining Parmesan cheese on top of each stack.
Bake to Perfection – Cover the muffin tin with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until golden brown and crispy on the edges.
Let Them Rest – Allow the stacks to cool for 5 minutes before carefully removing them from the tin.

Notes

Use Starchy Potatoes – Yukon Gold or Russet potatoes work best for a creamy texture and crispy edges.
Even Slices are Key – Uniform slices ensure even cooking and better stack formation.
Customize with Different Cheeses – Swap Parmesan with Gruyère, cheddar, or Asiago for a unique twist.
Make Ahead Option – Assemble the stacks a few hours in advance and refrigerate until ready to bake.