2 December, 2025
Potato Stacks
Posted in : Sides on by : MikeZ
Potato Stacks
These Parmesan Potato Stacks are a fantastic side dish with crispy edges, tender centers, and rich, buttery flavor. Perfect for any occasion, easy to make and sure to impress.
Servings 12
Calories 184kcal
Equipment
- 12-cup Muffin Tin
INGREDIENTS
- 2 lbs Russet Potatoes - long with uniform diameter
- 3 Tbsp. Unsalted Butter
- 1-1/2 tsp. Garlic - finely minced
- 1 tsp. Dried Thyme
- ½ cup Heavy Cream
- ½ tsp. Salt and Pepper each
- 6 oz. Gruyere Cheese
- Parmesan Cheese - freshly grated for topping
- Fresh Thyme - optional for topping
INSTRUCTIONS
- Preheat oven to 375°F.
- Lightly grease a muffin tin with cooking spray.
- Peel Potatoes, rinse in cool water, then slice with a mandolin for thin slices.
- In a small pot, melt Butter over medium heat. Then use a pastry brush to brush muffin cups, lightly, with melted butter. Leave the rest in the pot.
- Add Garlic to the Butter and cook for 30 seconds, stirring constantly. Stir in Cream, Salt, Pepper, and dried Thyme. Bring to a simmer and keep warm.
- Layer potato slices in the muffin tin cups until they are half full, selecting uniform diameter slices. Drizzle half of the Cream mixture evenly over the stacks.
- Sprinkle with half of the grated Cheese. Add remaining Potato slices until stacks are about 1/4" above the rim. Drizzle with the other half of the Cream mixture.
- Loosely cover with foil and bake for 40–45 minutes, or until stacks are fork tender.
- Remove foil, sprinkle with remaining grated Cheese, and bake an additional 10 minutes, uncovered, until golden and bubbly. Remove pan from oven and allow to rest an additional 5 minutes.
- Top with grated Parmesan. Add fresh Thyme, if desired.
- Remove the stacks using a butter knife to loosen the edges. Scoop them out with a large spoon onto a plate.
- Serve Warm.
Notes
Choose long potatoes about the diameter of the muffin tin cups.
Substitute Sharp or Extra-sharp Cheddar for Gruyere.
Store in an airtight container in the fridge for 3–4 days or freeze up to 2 months. Reheat at 350°F. until warmed through.
Copyright © 2021 – 2025 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved
