Get ready to transform the humble potato into a show-stopping side dish! These Parmesan Potato Stacks are the ultimate combination of crispy, golden-brown edges and a tender, creamy, and cheesy interior. Each stack is a perfect, single-serving tower of flavor, baked to perfection in a standard muffin tin. Forget boring roasted potatoes; this recipe for Parmesan Potato Stacks will become your new go-to for weeknight dinners, holiday meals, and everything in between. They look impressive, but they’re surprisingly simple to make.
We’ll walk you through every step, from slicing the potatoes paper-thin to layering them with the perfect blend of garlic, butter, and nutty Parmesan cheese. The result is an irresistible, crowd-pleasing side that pairs beautifully with almost any main course.
Why This Parmesan Potato Stacks Recipe Works
You might be wondering what makes these muffin tin potatoes so special. It’s all in the technique! Stacking the thin potato slices in a muffin tin is a brilliant trick that creates dozens of crispy edges while the center steams to tender perfection. The melted butter and garlic seep into every layer, and the Parmesan cheese crisps up on the top and bottom. It’s a texture and flavor explosion in every single bite.
- Perfectly Portioned: The muffin tin creates individual stacks, making serving a breeze and ensuring everyone gets a perfect portion with maximum crispy edges.
- Incredibly Flavorful: The combination of nutty Parmesan, rich butter, and savory garlic is a classic for a reason. It elevates the simple potato to gourmet status.
- Impressive Presentation: These stacks look like they came from a high-end restaurant, but they are incredibly easy to assemble right in your kitchen.
- Versatile Side Dish: They are elegant enough for a holiday feast yet simple enough for a Tuesday night dinner.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You only need a handful of common ingredients to create these cheesy potato stacks.
- Potatoes: Yukon Gold or Russet potatoes are the best choices. They hold their shape well and bake up beautifully.
- Parmesan Cheese: For the best flavor and melt, use freshly grated Parmesan cheese. Avoid the pre-shredded kind, as it often contains anti-caking agents.
- Butter: Unsalted butter adds richness and helps the stacks crisp up.
- Garlic: Freshly minced garlic provides the best flavor.
- Herbs: Fresh thyme leaves add a lovely, earthy aroma. You can also use rosemary or chives.
- Salt and Pepper: To taste.
Step-by-Step Instructions
Follow these simple steps to create the perfect Parmesan Potato Stacks every time.
- Preheat and Prep: Start by preheating your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
- Slice the Potatoes: Wash and dry your potatoes. There’s no need to peel them unless you prefer to. Using a mandoline slicer is highly recommended for getting uniform, paper-thin slices (about 1/16-inch thick). This is the key to a great texture. If you don’t have a mandoline, use a very sharp knife and slice as thinly as you can.
- Mix the Flavor Base: In a large bowl, whisk together the melted butter, minced garlic, fresh thyme leaves, salt, and pepper.
- Coat the Potatoes: Add the potato slices to the butter mixture. Use your hands to gently toss and coat every slice, ensuring they are all lightly covered. This prevents them from sticking together in one big clump.
- Assemble the Stacks: Layer the potato slices into the prepared muffin tin cups. Sprinkle a little grated Parmesan cheese every few layers. Stack them just above the rim of the cup, as they will shrink slightly while baking.
- Bake to Perfection: Bake for 35-45 minutes, or until the edges are deeply golden brown and crispy, and the centers are tender. You can test for doneness by inserting a knife into the center of a stack.
- Serve and Enjoy: Let the stacks cool in the tin for a few minutes before running a small knife or spatula around the edges to loosen them. Serve them hot, garnished with a little extra thyme or fresh parsley.
Pro Tips for the Crispiest Potato Stacks
Want to guarantee perfectly crispy, never-soggy potato stacks? These tips are a game-changer.
- Use a Mandoline: A mandoline slicer is the secret weapon for this recipe. Uniformly thin slices cook evenly and result in the best texture.
- Don’t Skip the Fat: Be generous when greasing the muffin tin and coating the potatoes. The butter is essential for getting those coveted crispy edges.
- Stack High: Don’t be shy when stacking the potatoes. Pile them a bit higher than the top of the muffin cup, as they will settle during baking.
- Check for Doneness: Ovens can vary. Start checking the potato stacks around the 35-minute mark. Look for deeply browned, crispy tops. If the tops are browning too quickly, you can loosely cover the tin with foil.
Serving Suggestions
These Parmesan Potato Stacks are incredibly versatile. They are a fantastic alternative to traditional mashed potatoes or fries. Serve them alongside a perfectly cooked steak, roasted chicken like this Garlic Butter Baked Chicken Breast (coming soon), or a flaky piece of fish. They also make an excellent appetizer or brunch side. For a fun twist, serve them with a dipping sauce like a simple aioli or a dollop of sour cream. They’re also a great complement to a hearty French Onion Pot Roast.
Yes! You can bake them completely, let them cool, and store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until heated through and re-crisped.
The key to crispy potato stacks is slicing the potatoes very thin (a mandoline is best), using enough melted butter to coat every slice, and baking them in a muffin tin, which allows the edges to get direct heat and crisp up perfectly.
Yukon Gold and Russet potatoes are the best choices. They are starchy enough to become tender on the inside but sturdy enough to hold their shape and get crispy on the outside.
Parmesan Potato Stacks are incredibly versatile. They pair wonderfully with roasted chicken, steak, pork chops, or fish. They also make a fantastic appetizer or a side dish for a holiday meal.
Soggy potato stacks are usually caused by slices that are too thick, not using enough butter or oil, or not baking them long enough. Ensure your slices are paper-thin and that the oven is fully preheated to a high temperature.
Yes! You can bake them completely, let them cool, and store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until heated through and re-crisped.
The key to crispy potato stacks is slicing the potatoes very thin (a mandoline is best), using enough melted butter to coat every slice, and baking them in a muffin tin, which allows the edges to get direct heat and crisp up perfectly.
Yukon Gold and Russet potatoes are the best choices. They are starchy enough to become tender on the inside but sturdy enough to hold their shape and get crispy on the outside.
Parmesan Potato Stacks are incredibly versatile. They pair wonderfully with roasted chicken, steak, pork chops, or fish. They also make a fantastic appetizer or a side dish for a holiday meal.
Soggy potato stacks are usually caused by slices that are too thick, not using enough butter or oil, or not baking them long enough. Ensure your slices are paper-thin and that the oven is fully preheated to a high temperature.
Make It a Meal
We hope you love this recipe for Parmesan Potato Stacks! It’s a simple, elegant, and delicious way to enjoy potatoes. If you try it, let us know what you think in the comments below. We love hearing from you! For more recipe inspiration, be sure to follow us on Pinterest.
Parmesan Potato Stacks: The Ultimate Crispy Muffin Tin Recipe
Discover how to make the best Parmesan Potato Stacks! This recipe uses a muffin tin to create perfectly portioned, crispy-edged potato stacks with a tender, cheesy center. An elegant and easy side dish for any occasion.
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
- Wash, dry, and thinly slice potatoes to about 1/16-inch thickness using a mandoline slicer for best results.
- In a large bowl, whisk together the melted butter, minced garlic, fresh thyme leaves, salt, and pepper.
- Add the potato slices to the butter mixture and toss gently with your hands until every slice is coated.
- Layer the potato slices into the muffin tin cups, sprinkling grated Parmesan cheese between every few layers. Stack them slightly above the rim.
- Bake for 35-45 minutes, until the centers are tender and the edges are golden brown and crispy.
- Let cool for 5 minutes in the tin before loosening with a knife. Garnish with extra thyme and serve hot.
Notes
Using a mandoline slicer is highly recommended for achieving uniformly thin slices, which ensures even cooking and the best texture.
Freshly grating your Parmesan cheese will provide a much better flavor and melt compared to pre-shredded varieties.
Don't be afraid to stack the potato slices high in the muffin cups; they will shrink as they bake.
Parmesan Potato Stacks: The Ultimate Crispy Muffin Tin Recipe
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
- Wash, dry, and thinly slice potatoes to about 1/16-inch thickness using a mandoline slicer for best results.
- In a large bowl, whisk together the melted butter, minced garlic, fresh thyme leaves, salt, and pepper.
- Add the potato slices to the butter mixture and toss gently with your hands until every slice is coated.
- Layer the potato slices into the muffin tin cups, sprinkling grated Parmesan cheese between every few layers. Stack them slightly above the rim.
- Bake for 35-45 minutes, until the centers are tender and the edges are golden brown and crispy.
- Let cool for 5 minutes in the tin before loosening with a knife. Garnish with extra thyme and serve hot.
Notes
Freshly grating your Parmesan cheese will provide a much better flavor and melt compared to pre-shredded varieties.
Don't be afraid to stack the potato slices high in the muffin cups; they will shrink as they bake.
