Parmesan Potato Stacks
These Parmesan Potato Stacks are the ultimate show stopper side dish. Thinly sliced potato layers flavored with garlic and herbs then roasted to perfection.
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Table of Contents
POTATO SIDE DISH RECIPE
Everybody’s favorite side dish – anything involving potatoes. These buttery, cheesy, herby potato stacks will definitely be a favorite!
These potatoes are quite simple to prepare but make a big impact on those dinner plates.
WHAT IS A POTATO STACK?
Potato stacks are thinly sliced potatoes stacked (typically in a muffin tin) then roasted until the edges are crispy and the center is tender. These tasty little stacks are flavored with butter, parmesan, garlic and fresh herbs.
POTATO OPTIONS:
I highly recommend using Yukon Gold Potatoes due to their texture and the thin skin is perfect for this recipe. Red potatoes would probably work too because they do not require peeling, but I have not tried red potatoes so I’m just assuming here.
IS A MANDOLIN NECESSARY?
A mandolin is helpful to achieve thinly sliced uniform potatoes. But it is not necessary. The potatoes can be thinly sliced using a sharp knife.
IS A MUFFIN TIN NECESSARY?
I recommend using a muffin tin to prevent the potato stacks from sliding around and toppling over. If you must use a rimmed baking sheet, the stacks can be held together by inserting a toothpick into the center.
What To Serve These Potatoes With:
Oven Roasted Turkey Breast – Boneless Prime Rib Roast – Pineapple Honey Glazed Ham – Butter Herb Filet Mignon – Broccoli Cheese Chicken Breast
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PARMESAN POTATO STACKS
Ingredients
- ½ cup unsalted butter
- 3 large cloves garlic pressed or grated
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 10 medium Yukon gold potatoes cut into 1/8 inch thick slices
- 2 tablespoons chopped fresh thyme
- ¾ cup grated parmesan cheese divided
- Flaky sea salt and additional freshly cracked black pepper for topping
- 2 tablespoon thyme leaves for garnish
Instructions
- Preheat oven to 400° F.
- In a large bowl, whisk together the melted butter, pressed garlic cloves, sea salt, and freshly cracked pepper. Add the sliced potatoes to the bow and toss to coat. Add in ½ cup of the grated parmesan and toss again.
- Layer the potatoes into a generously greased 12-cup muffin tin making sure to stack them all the way to the top. Pour any leftover butter evenly over the stacks then divide the remaining ¼ cup of parmesan over the tops.
- Transfer to the oven and bake for 45-50 minutes. Let rest for 5 minutes before removing so that the butter sauce is absorbed by the potatoes.
- Place on a serving platter. Top with a sprinkle of flaky sea salt, crack of fresh pepper, and fresh Thyme to serve.
Nutrition
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Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
This was absolutely amazing! We used REAL butter & it added so much depth! We didn’t add salt at the end & tried them before adding the thyme & it didn’t need it, but we’ll add it next time. Thank you for this recipe!
Bet these would be good with a dollop o sour cream, will have to try.
I would love to make this recipe it looks very good but I cannot afford those potatoes all I have is a russet potatoes