Description
Crispy Parmesan Potato Stacks are golden, cheesy layers of thinly sliced potatoes baked in muffin tins for a deliciously crisp side dish.
Ingredients
Scale
- 1 3/4 pounds Yukon Gold potatoes, thinly sliced (1/16-inch thick)
- 2 1/2 tablespoons olive oil
- 1/8 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 tablespoon fresh thyme
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and position rack in center.
- Grease a 12-cup muffin tin with cooking spray or oil.
- In a bowl, mix olive oil, garlic powder, and salt.
- Rinse and scrub potatoes, then slice to 1/16 to 1/8 inch thick using a mandoline or sharp knife.
- Place 4 slices into each muffin cup, brush with oil mixture, and sprinkle with thyme. Continue stacking and seasoning until full.
- Sprinkle half of the Parmesan over the stacks.
- Bake for 30 minutes, then top with remaining Parmesan and bake an additional 5–15 minutes until golden and crispy.
- Remove carefully with a spoon and serve hot.
Notes
- Use Yukon Gold potatoes for best size and flavor.
- For extra richness, drizzle heavy cream between layers before baking.
- Sprinkle with extra herbs or pepper before serving.
- Use a mandoline for even slices and better crispiness.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 94 kcal
- Sugar: 1 g
- Sodium: 167 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 1 mg
Keywords: Crispy Parmesan Potato Stacks, potato stackers, cheesy layered potatoes, baked potato stacks, muffin tin potato stacks, holiday potato side