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
Scale
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
