Go Back
Close-up of golden-brown Parmesan Potato Stacks, showcasing their crispy edges and layered texture.

Parmesan Potato Stacks

These Parmesan Potato Stacks are an elegant and flavorful side dish, featuring thinly sliced potatoes layered with a creamy Parmesan mixture and baked until golden brown and crispy. This recipe offers a foolproof method for achieving perfectly tender potatoes with a delightfully crunchy topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cloves garlic, minced
  • 2 tablespoons butter, melted
  • 1 teaspoon fresh thyme leaves, chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • Olive oil or cooking spray

Equipment

  • Muffin tin (12-cup)
  • Mandoline slicer or sharp knife
  • Medium bowl
  • whisk
  • Thin spatula
  • measuring cups and spoons
  • cutting board
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.
  2. Using a mandoline or sharp knife, thinly slice the potatoes to about 1/8 inch thickness.
  3. In a medium bowl, whisk together the heavy cream, 1/4 cup Parmesan cheese, minced garlic, melted butter, and thyme. Season generously with salt and pepper. Taste and adjust seasoning as needed.
  4. Dip each potato slice into the cream mixture, ensuring it's evenly coated.
  5. Layer the slices into the muffin tin cups, overlapping them as you go. Aim for about 6-8 slices per cup, creating a neat stack.
  6. Sprinkle the tops of each stack generously with additional grated Parmesan cheese.
  7. Bake for 50-60 minutes, or until the potatoes are tender and the tops are golden brown and crispy. A toothpick inserted into the center of a stack should meet little resistance.
  8. Let the potato stacks cool in the muffin tin for 5-10 minutes before carefully removing them with a thin spatula.
  9. Serve immediately.

Notes

For best results, use a mandoline to ensure even potato slices. Do not oversoak the potato slices in the cream mixture; a light coating is sufficient. Letting the stacks cool slightly in the muffin tin before removing them helps them firm up. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.