Description
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.
Ingredients
Units
Scale
- 2 1/2 lb russet or Yukon Gold potatoes, very thinly sliced
- 1/3 cup melted butter, or half butter + half olive oil
- 3/4 cup grated Parmesan cheese
- 1 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- fresh or dried thyme, optional for garnish
- non-stick spray or oil, for muffin tin
Instructions
- Preheat your oven to 375°F and lightly grease a standard 12-cup muffin pan.
- 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.
- Fill each muffin cup with the potato slices, stacking them all the way to the top. They will shrink a bit as they bake.
- Bake for 45 to 55 minutes, or until the edges are crisp and golden and the centers are soft.
- Allow them to cool for about 5 minutes, then gently lift each stack out of the pan.
- Add a sprinkle of Parmesan, fresh herbs, or a pinch of salt if you want a little extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 141
- Sugar: 0.8 g
- Sodium: 236.8 mg
- Fat: 6.6 g
- Carbohydrates: 17.1 g
- Fiber: 2.1 g
- Protein: 4 g
- Cholesterol: 17.1 mg