Go Back
overhead of potato stacks on white plate

Parmesan Potato Stacks

These easy Parmesan Potato Stacks are layered with golden, crispy, buttery flavor and texture for the perfect elegant yet simple side dish for holiday entertaining or family dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Main Course, side, Side Dish
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 1/2 cup unsalted butter- melted
  • 3 large cloves garlic- pressed or grated
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 10 medium Yukon gold potatoes- cut into 1/8 inch thick slices
  • 3/4 cup grated Parmesan cheese- divided
  • Salt and pepper
  • 2 Tablespoons thyme leaves for garnish

Method
 

  1. Preheat oven to 400 degrees. Slice your potatoes and soak them in water for 30 min.
  2. In a large bowl, whisk together the melted butter, pressed garlic cloves, sea salt, and pepper
  3. Drain the sliced potatoes, pay them dry and add them to the bowl and toss to coat.
  4. Add in 1/2 cup of the grated Parmesan and toss again
  5. Layer the potatoes into a greased 12 cup muffin tin making sure to stack them all the way to the top
  6. Pour any leftover butter evenly over the stacks- then divide the remaining 1/4 cup grated Parmesan over the tops. Transfer to the oven and bake for 25 minutes. You want them nice and crispy so adjust the time as needed.
  7. Let rest for 5 minutes before removing so the butter sauce is fully absorbed into the potatoes. Place on a serving platter. Top with a sprinkle of flaky sea salt, crack of fresh pepper, and fresh thyme to serve. Enjoy!
    Everyone will be sure to love this savory dish!

Video

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or toaster oven at 350° to crisp up the edges nicely. You can also reheat in the air fryer for a nice, crispy texture.
  • Leftovers can be stored in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat as instructed above.
  • These are great to prep ahead of time. Prep and assemble the potato stacks up to a half day in advance, store in the fridge, then bake fresh right before serving. Just be sure to drain any excess liquid that may have accumulated. Alternatively, you can assemble, bake and cool the potato stacks the day before, then reheat in the oven or air fryer before serving.