Crispy on the edges, tender in the center, and packed with savory flavor, these Parmesan Garlic Potato Stacks are the kind of side dish that quietly steals the show.
Baked in a muffin tin for perfectly portioned servings, they’re simple enough for a weeknight dinner but special enough for holidays, potlucks, and family gatherings. Cheesy, garlicky, and endlessly snackable, don’t be surprised if everyone reaches for seconds.
Parmesan Garlic Potato Stacks
Servings
12 stacks
Prep Time
15 minutes
Cook Time
45–55 minutes
Total Time
1 hour
Ingredients
- 2 ½ lb russet or Yukon Gold potatoes, very thinly sliced (1.15 kg)
- ⅓ cup melted butter (or half butter + half olive oil) (75 g / 80 ml)
- ¾ cup grated Parmesan cheese (75 g)
- 1 ½ tsp garlic powder (4 g)
- ¾ tsp salt (4 g)
- ¾ tsp freshly ground black pepper (2 g)
- Fresh or dried thyme, optional for garnish
- Non-stick spray or oil, for muffin tin
Instructions
Preheat the oven
Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin.
Season the potatoes
In a large bowl, toss the sliced potatoes with melted butter (and/or olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.
Assemble the stacks
Layer potato slices into each muffin cup, stacking all the way to the top. The potatoes will shrink slightly as they bake.
Bake
Bake for 45–55 minutes, until the edges are golden and crispy and the centers are fork-tender.
Serve
Let the stacks rest for 5 minutes, then carefully remove from the muffin tin. Garnish with extra Parmesan, herbs, or a pinch of salt if desired.
Helpful Tips
- A mandoline slicer makes it much easier to get evenly thin potato slices.
- If the tops brown too quickly, loosely cover the pan with foil for the last 10 minutes of baking.
- These can be assembled a few hours ahead and baked just before serving.
Why We Love These
They’re easy to prep, fun to serve, and look impressive without extra effort — exactly the kind of recipe that works for busy family meals and celebratory tables alike.
FAQs
What type of potatoes work best for potato stacks?
Russet or Yukon Gold potatoes work best. Russets give crispier edges, while Yukon Golds offer a slightly creamier texture.
Do I need a mandoline slicer?
A mandoline isn’t required, but it helps create evenly thin slices, which ensures the stacks cook evenly.
Can I make these ahead of time?
Yes. You can assemble the stacks a few hours ahead, cover, refrigerate, and bake just before serving.
How do I prevent the stacks from sticking?
Be sure to generously grease the muffin tin with non-stick spray or oil, especially around the edges.
Can I add other seasonings or cheese?
Absolutely. Rosemary, thyme, paprika, or a touch of Italian seasoning work well. You can also mix in a little shredded mozzarella or Gruyère for extra richness.
How do I store leftovers?
Store cooled stacks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help restore crispness.
More Potato Recipes:
- Loaded Mashed Potato Casserole
- Classic Potato Salad
- Cheesy Potato Cobbler
- Loaded Twice Baked Potatoes
- Hatch Chile Spiced Roasted Potatoes
- Roasted Rustic Potatoes
- Caprese Twice Baked Potatoes
- Accordion Potatoes
- Garlic Parm Potatoes
- German Potato Salad
- Instant Pot Mashed Potatoes
- Parmesan Truffle Potato Wedges
Parmesan Garlic Potato Stacks
Ingredients
- 2 ½ lb russet or Yukon Gold potatoes very thinly sliced (1.15 kg)
- ⅓ cup melted butter or half butter + half olive oil (75 g / 80 ml)
- ¾ cup grated Parmesan cheese 75 g
- 1 ½ tsp garlic powder 4 g
- ¾ tsp salt 4 g
- ¾ tsp freshly ground black pepper 2 g
- Fresh or dried thyme optional for garnish
- Non-stick spray or oil for muffin tin
Instructions
Preheat the oven
- Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin.
Season the potatoes
- In a large bowl, toss the sliced potatoes with melted butter (and/or olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.
Assemble the stacks
- Layer potato slices into each muffin cup, stacking all the way to the top. The potatoes will shrink slightly as they bake.
Bake
- Bake for 45–55 minutes, until the edges are golden and crispy and the centers are fork-tender.
Serve
- Let the stacks rest for 5 minutes, then carefully remove from the muffin tin. Garnish with extra Parmesan, herbs, or a pinch of salt if desired.
Notes
Nutrition
