parmesan potato stacks

These creamy, cheesy little gems are like mini individual serves of au gratin potatoes, made in a muffin tin!

Cheesy Mini Gratin Dauphinois Potato Stacks

800 g potatoes (thinly sliced)

tbsp cream

tbsp grated fresh parmesan

cooking/olive oil spray

garlic

Pre heat oven to 200c.

Grease a 12 hole muffin tin with olive oil/cooking spray.

Add cream (4 tblsp), parmesan (4 tblsp) and garlic (2 cloves) to potatoes and mix, making sure slices are well coated. Add salt and pepper to taste.

Divide potato mixture evenly between muffin tin holes.

Bake for 50 mins or until potato is cooked through and the tops are crisp.

These Parmesan potato stacks make a great side dish or appetizer that your family and guests will definitely enjoy. They are also very flavorful because of the thyme, garlic and parmesan which I always love to pair when cooking potatoes.

Parmesan Potato Stacks

tbsp (45 grams) butter (, melted)

Parmesan cheese

garlic powder

thyme leaves

salt and black pepper

potatoes

Preheat the oven to 375&deg;F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.

Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.

Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.

Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.

Remove from the oven, let them rest for 5 minutes&nbsp;then remove from pan and garnish with parmesan cheese and thyme.

https://www.youtube.com/watch?v=OLUkj1At-GQ

This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy.  They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

To print the recipe check the full recipe on my blog: 
https://www.homecookingadventure.com/parmesan-potato-stacks

#potatostacks #parmesanpotatostacks #potatorecipes

0:00 - Intro
0:17 - Butter muffin pan
0:29 - Peel potatoes
0:39 - Cut potatoes into thin slices
0:54 - Add the rest of ingredients
1:38 - Toss to coat
2:00 - Layer potatoes into stacks
2:25 - Baking time
2:59 - Enjoying the results

Ingredients
Makes about 4-6 servings
3 tbsp (45g) butter, melted
2 tbsp (25g) Parmesan cheese
1 tsp (3g) garlic powder
1 tsp thyme leaves
salt and freshly ground black pepper
8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)


1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline.

2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.

3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.

4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.

5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.

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Parmesan Potato Stacks Recipe

Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can't be beat. It's my new favorite way to serve potatoes for the holidays!

Potato Stacks in Muffin Tin

heavy cream

thyme

garlic cloves,

nutmeg

kosher salt

black pepper

cheese

Mandoline slicer

Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.

In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.

Toss the potato slices with salt and pepper and layer them into stacks in the prepared muffin cups, filling each one to the top but not over the top.

Spoon cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with parmesan cheese.

Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.

Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.

Wonderful side dish! Potatoes were cooked perfectly with great flavor!!

Ahhhhmazing! Huge hit at Christmas, absolute favorite. Everyone asked that I do it again! Thank you for the recipe.

Hi! I have made these several times and my family loves them! Can I put them together earlier in the day  and place in the refrigerator until I’m ready to cook them? I’m thinking 4 hours…..

Make these all the time. Only thing I change is, I substitute tyme, which I don't always have on hand, with italian seasoning.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663027253/snbcbh3opwb9gzmh1mzw.mp4

Potato stacks are the perfect side dish for a dinner party or holiday meal. They're made with cream, fresh thyme, garlic, nutmeg, parmesan cheese, and potatoes. The crispy potatoes have a soft, creamy center piled with flavor.

Top 3 parmesan potato stacks recipes from across the web

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Cheesy Mini Gratin Dauphinois Potat...

Parmesan Potato Stacks

Potato Stacks in Muffin Tin

Top 3 parmesan potato stacks recipes from across the web

The most viewed parmesan potato stacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Mini Gratin Dauphinois Potat...

Parmesan Potato Stacks

Potato Stacks in Muffin Tin

The most viewed parmesan potato stacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine