Crispy Parmesan Potato Stacks
These crispy Parmesan potato stacks feature thinly sliced potatoes layered and baked to golden perfection with a cheesy, buttery punch. Perfect as an impressive and delicious Thanksgiving side dish.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 12 stacks (about 6 servings, 2 stacks per serving) 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 large Yukon Gold potatoes (about 1.5 pounds / 700 grams), peeled and thinly sliced (about 1/8 inch or 3 mm thick)
- 1 cup (about 100 grams) freshly grated Parmesan cheese
- 4 tablespoons (about 60 grams) unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, finely chopped (optional)
- Salt to taste (about 1 teaspoon kosher salt)
- Black pepper to taste (about ½ teaspoon)
- 1 tablespoon olive oil, for brushing the muffin tin
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and slice potatoes thinly, about 1/8 inch (3 mm) thick. Rinse slices under cold water to remove excess starch, then pat dry with paper towels.
- In a large bowl, mix potato slices with melted butter, minced garlic, chopped thyme, salt, and pepper. Gently fold in grated Parmesan cheese, reserving about 2 tablespoons for topping.
- Lightly brush each muffin cup with olive oil. Layer the potato slices vertically into each cup, pressing down slightly. Aim for 15–20 slices per stack. Sprinkle reserved Parmesan on top of each stack.
- Place the muffin tin on a baking sheet and bake for 40–45 minutes. Halfway through, check and rotate the tin if needed for even browning. The stacks should be golden brown on the edges and tender inside.
- Let the stacks cool for 5 minutes before carefully running a knife around the edges to loosen. Gently lift each stack out with a spoon or fork.
Notes
If potatoes aren’t crisping enough, broil for 2–3 minutes at the end but watch closely to prevent burning. Do not overcrowd stacks in the muffin tin for better heat circulation. Let stacks rest before removing to hold shape. Leftovers reheat best in oven at 350°F for 10–15 minutes. Can freeze stacks before baking; bake from frozen adding 10 minutes.
Nutrition
- Serving Size: 2 potato stacks
- Calories: 210
- Sugar: 1
- Sodium: 320
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
Keywords: Parmesan potato stacks, crispy potatoes, Thanksgiving side dish, cheesy potatoes, easy potato recipe, holiday side dish