Crispy Parmesan Potato Stacks

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I stole this recipe for Crispy Parmesan Potato Stacks from Lisa Lin at simplyrecipes.com. A show stopping way to serve potatoes! Thinly sliced potatoes are placed in muffin tins. The potatoes are layered with oil and herbs and more layers of potatoes. Parmesan cheese is sprinkled on top before baking. More Parmesan cheese is sprinkled the last few minutes of cooking. The crispy potato stacks are scooped out of the tins and seasoned with salt and pepper. This vegetable side dish looks like you did something fancy in the kitchen, when the muffin tins do the work for you.

“A good cook is like a sorceress who dispenses happiness.” – Elsa Schiaparelli, Italian Fashion Designer (see more quotes in the Quotes tab)

Preheat oven to 375 F. Set oven rack in the center position. Coat 12 cup muffin pan with cooking spray. Rinse and scrub 1 ¾ lb Yukon potatoes, leave the skin on. Slice as thin as possible between ⅛ and ⅟16 inch thick.

I place the sliced potatoes in a bowl of water to prevent browning while assembling the stacks.

In a small bowl, mix 2 ½ tbsp olive oil, ⅛ tsp garlic powder and ¾ tsp salt and set aside. Place 4 slices of potatoes at the bottom of each cup of the muffin tin. Lightly brush the potatoes with some of the oil. Sprinkle some thyme on top.

Repeat with another 4 slices, oil mixture and thyme. Repeat again until each muffin cup is filled to the top with potato slices. Sprinkle 2 tbsp Parmesan cheese evenly over the potato stacks.

Bake the stacks for 30 minutes, then pull the potatoes out and sprinkle with an additional 2 tbsp cheese. Bake another 5 – 15 minutes, depending on how brown and crispy you want them (35 to 45 minutes total).

Use a spoon to help release the potato stacks from the muffin pan. Season with salt and pepper. Serve while hot and crispy.

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Crispy Parmesan Potato Stacks

A show stopping way to serve potatoes! Thinly sliced potatoes are placed in muffin tins. The potatoes are layered with oil and herbs and more layers of potatoes. Parmesan cheese is sprinkled on top before baking. More parmesan cheese is sprinkled the last few minutes of cooking. The crispy potato stacks are scooped out of the tins and seasoned with salt and pepper. This vegetable side dish looks like you did something fancy in the kitchen, when the muffin tins do the work for you.
Course Vegetable
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 2 ½ tbsp olive oil
  • ⅛ tsp garlic powder
  • ¾ tsp salt
  • 1 ¾ lb Yukon potatoes
  • ½ tbsp fresh thyme leaves
  • ¼ cup shredded Parmesan cheese
  • Salt / pepper

Instructions

  1. Preheat oven to 375 F. Set oven rack in the center position. Coat 12 cup muffin pan with cooking spray.
  2. In a small bowl, mix olive oil, garlic powder and salt and set aside.
  3. Rinse and scrub potatoes, leave the skin on. Slice as thin as possible between ⅛ and ⅟16 inch thick.

Assemble the potato stacks:

  1. Place 4 slices of potatoes at the bottom of each cup of the muffin tin. Lightly brush the potatoes with some of the oil. Sprinkle some thyme on top. Repeat with another 4 slices, oil mixture and thyme. Repeat again until each muffin cup is filled to the top with potato slices.
  2. Sprinkle half of the parmesan cheese evenly over the potato stacks.

Bake the potato stacks:

  1. Bake the stacks for 30 minutes, then pull the potatoes out and sprinkle with the remaining cheese. Bake another 5 – 15 minutes, depending on how brown and crispy you want them (35 to 45 minutes total).

Transfer to a serving dish:

  1. Use a spoon to help release the potato stacks from the muffin pan. Season with salt and pepper. Serve while hot and crispy.