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–+ servings

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.
Course Appetizer, Side Dish
Cuisine American
Keyword Sides
Method Oven
Prep Time 15 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
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.

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