If you’re searching for a truly unforgettable side dish that combines crispy edges, melt-in-your-mouth centers, and cheesy goodness in every bite, look no further than Parmesan Potato Stacks in Muffin Tin! This recipe takes humble Yukon gold potatoes and transforms them into elegant, individually portioned stacks layered with butter, herbs, and rich Parmesan. With just a handful of pantry staples and a muffin tin, you can deliver a show-stopping side that captures all the comfort of classic potatoes but looks impressive enough for holidays and entertaining.
Ingredients You’ll Need
These uncomplicated ingredients are the heart and soul of Parmesan Potato Stacks in Muffin Tin. Together, they create a symphony of flavors and textures that’ll keep everyone reaching for seconds!
- Yukon Gold Potatoes: Their creamy texture and subtle sweetness make them perfect for stacking — and they hold their shape beautifully while baking.
- Unsalted Butter: The melted butter seeps into every layer, creating rich, golden crispness.
- Olive Oil: It adds a fruity depth and ensures your stacks don’t stick to the tin or dry out.
- Garlic Powder: For an instant burst of savory flavor without overpowering the delicate potatoes.
- Fresh Thyme Leaves: Bright and aromatic, thyme brings a fresh herbal note to each bite.
- Salt: Essential for bringing out the flavors of both the potatoes and the cheese.
- Black Pepper: Just a hint of heat to balance the richness.
- Grated Parmesan Cheese: The true star! It turns gorgeously crispy on top and melty in the middle, giving every stack that signature cheesy pull.
How to Make Parmesan Potato Stacks in Muffin Tin
Step 1: Prep Your Tools and Ingredients
Start by preheating your oven to 375°F. Grease a 12-cup muffin tin generously with butter or nonstick spray. Taking this extra moment will ensure your Parmesan Potato Stacks in Muffin Tin pop out perfectly later. While the oven heats, grab your potatoes and slice them as thinly and evenly as possible — a mandoline is your best friend here, turning the potatoes into delicate, stackable rounds in no time.
Step 2: Season the Potatoes
In a large mixing bowl, toss those thin potato slices with your melted butter, olive oil, garlic powder, fresh thyme, salt, and pepper. Coat every single slice thoroughly; you want all that savory, herby flavor to permeate each bite. Don’t hold back on using your hands to gently separate the slices so everything gets evenly coated.
Step 3: Layer into the Muffin Tin
Now the fun part begins. Spoon a few potato slices into each muffin cup, then sprinkle a little Parmesan cheese over the top. Repeat: a few more potatoes, a bit more cheese, until you fill each cup right to the top. This layering makes the stacks beautifully cheesy throughout, not just on top — and the muffin tin keeps everything neatly contained while they bake.
Step 4: Bake Covered, Then Uncovered
Loosely cover your muffin tin with foil and bake for 30 minutes. This ensures the potatoes cook through gently and evenly, soaking up all that buttery, herby flavor. After 30 minutes, remove the foil, sprinkle any remaining Parmesan over the tops for an irresistibly golden crust, then return to the oven for 20-25 minutes more. You’ll know they’re ready when the edges are deeply crisped and golden brown, and the centers are fork-tender.
Step 5: Cool and Remove the Stacks
Let your stacks sit for about 5 minutes after removing them from the oven — this little rest helps them firm up so they come out easily. Then, gently loosen around the edges with a spoon or offset spatula, and lift each Parmesan Potato Stack in Muffin Tin onto your serving platter. Prepare for lots of oohs and aahs when you bring these beauties to the table!
How to Serve Parmesan Potato Stacks in Muffin Tin
Garnishes
Finish your Parmesan Potato Stacks in Muffin Tin with a shower of fresh thyme leaves or a dusting of extra Parmesan. For a splash of color, try snipped chives or a touch of paprika — even a drizzle of truffle oil will take these over the top for special occasions.
Side Dishes
Pair these stacks with roasted chicken, grilled steaks, or alongside a crisp green salad. Their cheesy, herby flavor is versatile enough to complement hearty mains or add luxury to simple vegetarian dinners. A spoonful of sour cream or a light gravy on the side is exceptionally delicious if you want to up the comfort factor.
Creative Ways to Present
For parties, serve Parmesan Potato Stacks in Muffin Tin on a rustic wooden board with toothpicks for a passable appetizer. Or stack them in elegant pyramids on individual plates for a dinner party worthy of a restaurant. They even shine on brunch buffets next to eggs and smoked salmon — you’ll find there are endless ways to show them off!
Make Ahead and Storage
Storing Leftovers
Place any leftover Parmesan Potato Stacks in Muffin Tin in an airtight container and refrigerate. They’ll keep their delicious flavor and texture for up to 3 days, making them a wonderful option for advance prep or next-day comfort food.
Freezing
You can freeze cooked stacks for up to 2 months! After they cool, wrap each stack well in foil or parchment, then pop them in a zip-top freezer bag. Defrost overnight in the fridge for best results before reheating.
Reheating
To return your stacks to their full crispy glory, reheat them in a 350°F oven for about 10-15 minutes until hot and golden. The microwave will warm them up in a pinch, but you’ll lose that crave-worthy crunch on top, so the oven is best when time allows.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds are my favorite for their creamy texture and flavor, you can swap in Russets for a fluffier result or red potatoes for a slightly firmer, waxier bite. Just make sure to slice them thinly and evenly for the best stacks.
Do I have to use fresh thyme?
Fresh thyme gives the stacks a lovely herbal lift, but dried thyme works in a pinch (use just half the amount). You can also use fresh rosemary or even a sprinkle of Italian seasoning to match your meal’s flavors.
Can I make these dairy-free?
Yes, you can! Substitute the butter with a good-quality dairy-free spread and opt for a vegan Parmesan or nutritional yeast. The result will still be rich, crisp, and packed with flavor.
How thin should I slice the potatoes?
Aim for slices about 1/8-inch thick. Uniform slices are key for even stacking and cooking, so a mandoline slicer is incredibly helpful here — but a sharp knife and a little patience will do the trick, too!
My stacks stuck to the tin, help!
If you’re finding the stacks difficult to remove, make sure you’ve greased your muffin tin well. Also, letting the stacks cool for a good five minutes after baking helps them firm up. Gently loosen around the edges with a thin spatula or butter knife to lift them out cleanly.
Final Thoughts
Once you try Parmesan Potato Stacks in Muffin Tin, there’s no going back — they’re a game changer for both casual dinners and special celebrations. Don’t hesitate to give this recipe a go and share it with your favorite people; you’ll be amazed at how something so simple can steal the show every time!
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Parmesan Potato Stacks in Muffin Tin Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 potato stacks 1x
- Diet: Vegetarian
Description
These Parmesan Potato Stacks in a Muffin Tin are a delightful twist on the classic potato side dish. Thinly sliced Yukon gold potatoes are layered with Parmesan cheese and baked to golden perfection, creating individual potato stacks that are both visually appealing and delicious.
Ingredients
Potato Stacks:
- 2 lbs Yukon gold potatoes, thinly sliced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat oven to 375°F. Grease a 12-cup muffin tin with butter or nonstick spray.
- Prepare Potatoes: In a large bowl, toss sliced potatoes with melted butter, olive oil, garlic powder, thyme, salt, and pepper until coated.
- Layer Potatoes: Layer potato slices into each muffin cup, sprinkling Parmesan cheese between layers until cups are filled. Sprinkle remaining Parmesan on tops.
- Bake: Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes until golden brown and tender.
- Cool and Serve: Allow to cool for 5 minutes before gently removing stacks from the tin with a spoon or spatula.
Notes
- Use a mandoline for even slices.
- You can substitute rosemary for thyme.
- For a richer flavor, add heavy cream to the butter mixture.
- Best served hot; reheat in the oven to crisp up.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 150
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
