Parmesan Garlic Potato Stacks
These Parmesan Garlic Potato Stacks are baked in a muffin tin for perfectly portioned servings with crispy edges and tender centers. Made with thinly sliced potatoes, butter, garlic, and Parmesan, they’re an easy yet impressive side dish for holidays, family dinners, and special occasions.
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
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.
Nutrition
Calories: 146kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 301mgPotassium: 415mgFiber: 2gSugar: 1gVitamin A: 214IUVitamin C: 19mgCalcium: 68mgIron: 1mg
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