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Crispy Parmesan Potato Stacks

These deliciously layered potato stacks are crispy on the outside, tender on the inside, and enhanced with garlic, thyme, and Parmesan cheese — perfect for any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 900 g Yukon Gold potatoes Thinly sliced
  • 60 g unsalted butter Melted
  • 2 cloves garlic Minced
  • 1 teaspoon fresh thyme leaves
  • 60 g grated Parmesan cheese For mixing and additional topping
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil For greasing the muffin tin
  • 1 tablespoon chopped parsley For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil.
  2. Peel and thinly slice the potatoes (about 1/8 inch) using a mandoline or a sharp knife.
  3. In a saucepan, melt the butter over low heat. Add garlic and thyme, cooking for 1–2 minutes until fragrant.
  4. In a large bowl, toss the sliced potatoes with the butter mixture, Parmesan, salt, and pepper until evenly coated.
  5. Stack the slices into each muffin cup until just above the rim. Sprinkle with additional Parmesan on top.
Baking
  1. Bake for 45–50 minutes, or until golden and crisp on the edges.
  2. Let them cool for 5 minutes before gently removing from the tin with a spoon.
Serving
  1. Garnish with chopped parsley and serve warm.

Notes

For extra crunch, consider adding panko breadcrumbs on top before baking. These stacks can also be prepped ahead of time and stored in the fridge for up to 24 hours before baking.