Parmesan Potato Stacks

Crispy on the edges, tender in the center, and packed with flavor, these Parmesan Garlic Potato Stacks are the perfect holiday side dish. They are baked in muffin tins for easy portioning, they’re cheesy, garlicky, and absolutely irresistible.

These Parmesan Potato Stacks are unbelieveable and I need everyone to know about them! I’ve been making potatoes my whole life, such as my mashed potatoes, roasted potatoes, potato salad, you name it, but these hit completely different. Thin potato slices layered with melted butter, Parmesan cheese, and garlic, all baked in a muffin tin until crispy and perfect. It sounded too good to be true. But guys, they are actually that good.

Why I love this recipe

• These look fancy but stay surprisingly simple. The muffin tin shapes each stack for you, giving an impressive presentation without any complicated steps.
• The flavor combination is spot on. Butter, Parmesan, and garlic blend for a warm, savory taste that works with almost any meal.
• They are easy to make ahead. You can prepare the stacks earlier in the day and bake them when it is time to eat.
• Leftovers reheat beautifully. They crisp right back up in the oven and taste just as good the next day.

Ingredients

• russet potatoes or Yukon Gold potatoes – cut into extra thin slices with a mandolin or very sharp knife
• melted butter, or you can use half butter and half olive oil
• Parmesan cheese
• spices – garlic powder, salt, ground black pepper, dried or fresh thyme
• non-stick spray or extra virgin olive oil

Step by step

1. Preheat your oven to 375°F and lightly grease a standard 12-cup muffin pan.
2. In a large mixing bowl, combine the sliced potatoes with the melted butter or olive oil, Parmesan, garlic powder, salt, and pepper. Stir until every slice is well coated.
3. Fill each muffin cup with the layered potato slices, stacking them all the way to the top. They will shrink a bit as they bake.

1. Bake for 45 to 55 minutes, or until the edges are crisp and golden and the centers are soft.
2. Allow them to cool for about 5 minutes, then gently lift each stack out of the pan.
3. Add a sprinkle of Parmesan, fresh herbs, or a pinch of salt if you want a little extra flavor.

Variation

While I love the traditional Parmesan and garlic version, there are so many ways to customize these stacks. Here’s how:

• Use fresh rosemary, larsley, or oregano to change the herbal note, or combine different cheeses like cheddar or Gruyere with the Parmesan, which makes them even more indulgent and cheesy.
• If you enjoy a little spice, mix red pepper flakes or a dash of cayenne into your butter coating. You can also top them with a sprinkle of flaky salt to finish them off.
• For a restaurant-style loaded version, finish the baked stacks with crispy bacon crumbles, tangy sour cream, and fresh chives.

And oh, don’t be afraid to try sweet potato stacks instead of regular ones; they pair incredibly well with brown butter and sage for a seasonal variation.

Serving suggestion

These potato stacks are the perfect side dish with just about any main dish you can think of. They’re a natural fit for special occasions like Thanksgiving or Christmas dinner, served alongside roasted turkey, prime rib, or pineapple ham.

But don’t save them just for holidays, they’re just as delicious with simple weeknight meals like grilled chicken or pan-seared steak. They work wonderfully at brunch too, served next to scrambled eggs and crispy bacon.

Storage

You can refrigerate any remaining Parmesan potato stacks in an airtight container for up to 3 days. The best way to reheat them is in a 375°F oven on a baking sheet for about 10 minutes, which brings back that delicious crispy texture.

For even better results, try reheating them in an air fryer at 350°F for 5 to 7 minutes, as they’ll come out extra crispy. The microwave isn’t your friend here, as it turns these crisp edges soft and loses what makes them so good.

If you like making ahead, you can stack the potatoes in the muffin tin, wrap everything tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just remember to extend the baking time slightly when working with chilled potatoes.

If you try this recipe please comment and rate it below, I love hearing from you!