Parmesan Potato Stacks

Parmesan Potato Stacks (Crispy Muffin Tin Potatoes)

Hannah Brooks

Summary Parmesan Potato Stacks — Thin slices of Yukon Gold potato tossed in garlic butter, Parmesan, and fresh thyme, then layered into a muffin tin and baked until the edges turn crispy and the centers go soft and tender. An easy, make-ahead side dish that's perfect for holidays, brunch, or a weeknight dinner upgrade.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 12

Course: Side Dish

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

Ingredients:

2 lbs Yukon Gold potatoes 4–5 medium, sliced 1/16-inch thick
4 tablespoons unsalted butter melted
2 tablespoons olive oil
3 cloves garlic minced
¾ cup finely grated Parmesan cheese divided
1 tablespoon fresh thyme leaves or 1 teaspoon dried, plus extra for garnish
¾ teaspoon kosher salt
½ teaspoon black pepper
Nonstick spray or softened butter for the tin

Equipment

Equipment
Standard 12-cup muffin tin — the dish is built around this shape; a mini muffin tin or larger ramekins will change bake time.
Mandoline slicer (with a hand guard) — the single most useful tool here for even 1/16-inch slices, which is what makes the stacks cook evenly.
Large mixing bowl
Pastry brush — for greasing the tin and, optionally, brushing extra butter over the tops before baking
Small offset spatula or spoon — for lifting the finished stacks out cleanly

Method

Instructions:

Preheat oven to 375°F. Grease a 12-cup muffin tin thoroughly, including the sides.
Slice potatoes into even 1/16-inch rounds using a mandoline.
Whisk melted butter, olive oil, garlic, half the Parmesan, thyme, salt, and pepper in a large bowl.
Add potato slices and toss until fully coated.
Layer slices into muffin cups, filling to the rim (slightly mounded is fine).
Top with remaining Parmesan. Bake 45–50 minutes, tenting with foil if tops brown too fast, until centers are tender when pierced with a knife.
Rest 5 minutes in the tin before loosening edges and lifting stacks out.
Garnish with extra Parmesan and thyme; serve warm.

Notes

Store leftovers airtight in the fridge up to 4 days, or freeze up to 2 months. Reheat in a 350°F oven for best texture.