There’s a warm hush that settles in my kitchen when the oven starts humming and the garlic butter fills the air — like Sunday afternoons at Grandma’s when everyone lingered a little longer. These Crispy Parmesan Potato Stacks feel like that: simple, comforting, and made for sharing around a well-loved table. If you grew up on baked potatoes and whispered recipes, you’ll feel right at home here. That same family warmth shows up in every golden edge.
Why make this recipe
These little potato stacks are the kind of side dish that steals the show — crisp on the outside, tender inside, and kissed with Parmesan and thyme. They’re perfect for a holiday spread, a quiet weeknight dinner, or whenever you want to make people smile without fuss. They’re easy to portion, pretty to serve, and pair beautifully with roasted chicken or a simple green salad.
How to make Crispy Parmesan Potato Stacks
This is where patience and love do the work. Thin slices are layered in muffin cups, bathed in garlic-thyme butter, and baked until the edges caramelize. Don’t rush the slicing — a mandoline makes short work of it, but a steady hand with a sharp knife will do just fine. Tip: keep the slices uniform so each stack cooks evenly, and bring the butter to the potatoes while it’s still warm so every slice gets a little hug. If you’re craving something creamy alongside, try these mashed potatoes for comfort: creamy garlic mashed potatoes.
Ingredients:
- 900g Yukon Gold potatoes
- 60g unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 60g grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley, for garnish
Directions:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil.
- Peel and thinly slice the potatoes (about 1/8 inch) using a mandoline or a sharp knife.
- In a saucepan, melt the butter over low heat. Add garlic and thyme, cooking for 1–2 minutes until fragrant.
- In a large bowl, toss the sliced potatoes with the butter mixture, Parmesan, salt, and pepper until evenly coated.
- Stack the slices into each muffin cup until just above the rim. Sprinkle with additional Parmesan on top.
- Bake for 45–50 minutes, or until golden and crisp on the edges.
- Let them cool for 5 minutes before gently removing from the tin with a spoon.
- Garnish with chopped parsley and serve warm.
How to serve Crispy Parmesan Potato Stacks
Serve them right from the tin or arrange them on a platter with a sprig of thyme for a homey touch. They’re heavenly beside roasted meats, a bowl of greens, or even as a cozy companion to biscuits and gravy for a Southern twist. A dollop of sour cream or a drizzle of browned butter will make folks nod with approval.
How to store Crispy Parmesan Potato Stacks
Let the stacks cool completely, then place them in an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, pop them in a 350°F (175°C) oven for 10–12 minutes to crisp the edges again — or microwave briefly and then broil for a minute if you’re in a hurry.
Tips to make Crispy Parmesan Potato Stacks
- Slice evenly: uniform slices ensure even baking. A mandoline is a kitchen blessing if you have one.
- Don’t skimp on the garlic butter: it’s what makes every layer tender and flavorful.
- Fill those muffin cups just a hair above the rim — they’ll settle and crisp up beautifully.
- For extra crunch, slide a few panko breadcrumbs on top before baking.
- If you’ve got guests who adore herbs, scatter extra thyme or chives after baking.
And if you’d like a little seasonal sweet alongside these stacks, consider pairing them with my favorite holiday treats: Christmas rice crispy treats.
Variations (if any)
- Cheesy herb: swap half the Parmesan for sharp cheddar and add chopped chives.
- Spicy: sprinkle a pinch of smoked paprika or cayenne into the butter for a warm lift.
- Bacon lover’s: tuck a small crisped bacon piece between slices for a smoky surprise.
- Vegan swap: use vegan butter and a dairy-free Parmesan alternative; they’ll still crisp up just fine.
FAQs
Q: Can I use russet potatoes instead of Yukon Gold?
A: Yes, but Yukon Golds give you creamier texture and hold their shape nicely. Russets will be fluffier and can fall apart if sliced too thin.
Q: Can I prepare these ahead of time?
A: You can assemble them in the muffin tin, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if they’re cold from the fridge.
Q: How do I prevent the bottoms from sticking to the muffin tin?
A: Generously oil the tin and let the stacks rest 4–5 minutes after baking before removing. A small offset spatula or spoon helps ease them out without breaking.
Q: Are these freezer-friendly?
A: Yes — cool fully, freeze on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 20–25 minutes.
Q: Can I make mini stacks?
A: Absolutely. Use a mini muffin tin and reduce bake time to around 25–30 minutes, watching for golden edges.
Conclusion
There’s something so comforting about a small stack of golden potatoes — it’s a reminder that the best meals are often the simplest, made with a little butter, a little love, and plenty of good company. If you want a similar take or more inspiration to tinker with the method, take a peek at this Crispy Parmesan Potato Stacks Recipe or this charming Parmesan Potato Stacks – Muffin Tin Potato Stacks Recipe for extra ideas.
Come on back and tell me how your kitchen smelled when these came out of the oven — there’s nothing like sharing a table and swapping stories over warm food.
Crispy Parmesan Potato Stacks
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil.
- Peel and thinly slice the potatoes (about 1/8 inch) using a mandoline or a sharp knife.
- In a saucepan, melt the butter over low heat. Add garlic and thyme, cooking for 1–2 minutes until fragrant.
- In a large bowl, toss the sliced potatoes with the butter mixture, Parmesan, salt, and pepper until evenly coated.
- Stack the slices into each muffin cup until just above the rim. Sprinkle with additional Parmesan on top.
- Bake for 45–50 minutes, or until golden and crisp on the edges.
- Let them cool for 5 minutes before gently removing from the tin with a spoon.
- Garnish with chopped parsley and serve warm.