potato stacks

Thinly sliced potatoes are stacked in a muffin tin and layered with cheese, then baked until crisp. 

Crispy, Cheesy Potato Stacks

garlic

olive oil,

salt

black pepper

cayenne pepper

cheese,

chives (optional)

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat the wells of a standard 12-well muffin pan with olive oil. Finely grate 2 garlic cloves and place in a large bowl. Add 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper, and whisk to combine. 

Grate 2 ounces cheese on the small holes of a box grater (about 1 loosely packed cup). Reserve 1/4 cup of the grated cheese for broiling at the end. Peel 1 1/2 pounds russet or Yukon gold potatoes. Using a mandoline or a sharp knife, very thinly slice the potatoes into rounds about 1/16-inch thick. Add to the bowl of garlic oil and toss the potatoes with your hands until every slice is coated in the oil.

Working with the largest slices first, fill each muffin well with 4 stacked slices of potato. Top each stack with a small pinch of grated cheese (about a scant 1/2 teaspoon). Repeat 2 more times. You may not have enough potatoes to do a stack of 4 slices on the last round, so divide the remaining slices evenly among the wells if needed. Sprinkle with any remaining cheese.

Bake until the potatoes are tender and cooked through, about 30 minutes. Remove the pan from the oven. Set the oven to broil on high. Sprinkle the potato stacks with the reserved 1/4 cup cheese. Broil until the cheese on top is melted and browned, and the edges are crispy, about 4 minutes.

Run a small offset spatula or knife around the edge of each muffin well to loosen the potato stacks. Immediately transfer the stacks to a serving dish and sprinkle with 2 tablespoons finely chopped fresh with chives if desired.

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

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.

The most delicious Crispy Potato Stacks you&#x27;ll ever make! The potatoes are buttery with the crispiest tops and bottoms while the center are soft and tender.

Crispy Potato Stacks Recipe

lbs. (1 kg) yukon gold potatoes

unsalted butter, melted

olive oil

rosemary

parsley

cooking spray

Preheat oven to 375°F (190°C). Prepare the potatoes....

Preheat oven to 375°F (190°C). Prepare the potatoes. Leave the skin on. Slice the potatoes into 1/8-inch-thick slices using a Mandoline slicer.

Add the butter, olive oil, rosemary, parsley, salt...

Add the butter, olive oil, rosemary, parsley, salt and pepper to the potatoes. Stir to combine well.

Spray some cooking spray to a standard muffin...

Spray some cooking spray to a standard muffin pan. You will need 10 tins. Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and smaller ones  towards the top. Fill the 10 cups.

Baked the potato stacks for 45-50 minutes or...

Baked the potato stacks for 45-50 minutes or until the edges and tops turn golden brown. Remove the potato stacks from the oven, remove them from the muffin tin and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/hkgwfnkba7frvkhweqk5.mp4

The most delicious Crispy Potato Stacks you'll ever make! These potatoes are buttery with the crispiest tops and bottoms while the center are soft and tender. This is the perfect side dish for everyday meal, holidays or special occasions, just like Crispy Leaf Potatoes.

Crispy Potato Stacks

These Parmesan Potato Stacks are the ultimate show stopper side dish. Thinly sliced potato layers flavored with garlic and herbs then roasted to perfection.

PARMESAN POTATO STACKS

unsalted butter

garlic, pressed

sea salt

Yukon gold potatoes,

thyme

Flaky sea salt and additional freshly cracked black pepper,

thyme leaves,

Preheat oven to 400° F.

In a large bowl, whisk together the melted...

In a large bowl, whisk together the melted butter, pressed garlic cloves, sea salt, and freshly cracked pepper. Add the sliced potatoes to the bow and toss to coat. Add in  ½ cup of the grated parmesan and toss again.

Layer the potatoes into a generously greased 12-cup...

Layer the potatoes into a generously greased 12-cup muffin tin making sure to stack them all the way to the top. Pour any leftover butter evenly over the stacks then divide the remaining ¼ cup of parmesan over the tops.

Transfer to the oven and bake for 45-50...

Transfer to the oven and bake for 45-50 minutes. Let rest for 5 minutes before removing so that the butter sauce is absorbed by the potatoes.

Place on a serving platter. Top with a...

Place on a serving platter. Top with a sprinkle of flaky sea salt, crack of fresh pepper, and fresh Thyme to serve.

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

Classic gratin gets a makeover with Potato Stacks, tossed in cream and seasonings, stacked in muffin tins for individual portions, and baked!

Creamy Potato Stacks

Yukon gold potatoes (, peeled or unpeeled)

heavy cream

garlic (, grated)

dill weed

Gruyere cheese

Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.

Slice the potatoes thin (using a mandolin is ideal for this to get thin even slices.)

In a large bowl, toss the potatoes with all the cream, garlic, salt, pepper, and dill.

Stack the potatoes in each muffin well, almost to the top. Poor the cream mixture from the bowl into each well.

Cover with foil and bake for 40 minutes. Uncover, and sprinkle the cheese over each one; bake for 20 minutes more until potatoes are tender.

Remove from oven and let rest for a couple of minutes. Run a thin spatula or knife around the perimeter of each muffin well and gently remove the stacks onto serving plates.

Served these as an appetizer for a luncheon I hosted. Big hit!

I used a combination of smoked gouda and parmesan and these were amazing!

I can attest to their deliciousness! We all loved them - great recipe!

They were like my favorite scalloped potatoes but with even MORE crispy edges!!! LOVED!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541885974/ryn89wdhbjccggm7lojx.mp4

The classic gratin gets a makeover with these Potato Stacks, tossed with cream and seasonings, stacked in muffin tins for individual portions, and baked.

Delicious and accessible holiday side dish featuring only a handful of ingredients.

Potato Stacks

potatoes (medium to large, about 1½ lbs)

Yukon gold potatoes (medium to large, about 1½ lbs)

thyme (small)

Flaky salt (to top)

tbsp vegan melted butter oil

garlic (minced)

tsp thyme leaves (finely chopped, fresh or dry)

yeast

Preheat the oven to 400F. Lightly coat a 12-cup muffin tin with spray oil.

In a bowl, add all of the herb oil ingredients and stir until combined. Set aside.

Ideally using a mandolin, slice the sweet potatoes and Yukon gold potatoes 1/16th of an inch thick. Put the sweet potatoes in one bowl, and the Yukon golds in another.

Split the herb oil between the two bowls, and coat the potato slices.

In each muffin cup, add a sprig of thyme, followed by the sliced potatoes. I make one muffin cup yukon gold, and the next sweet potato. These don&#39;t have to look perfect. Stagger the potato slices for good looking stacks, and fill the muffin tins completely as the potatoes will shrink in the oven. 

Add flakey salt on top, and cover with foil. Place in the oven for 20 minutes. Remove the foil, and bake for an additional 20 to 25 minutes, until the stacks are crispy. You can broil on high for 2 to 3 minutes at the end, watching closely, to get the crispy stacks you desire.

Enjoy with more thyme and flakey salt as desired. This is the perfect holiday side dish!

Cheesy, crispy cacio e pepe potato stacks made with super simple ingredients for a fun, unique potato side dish! These easy potato stacks get roasted to golden perfection and are such a great way to surprise and delight guests this holiday season.

Crispy Cacio e Pepe Roasted Potato Stacks

(1.3 ounces) finely shredded Pecorino Romano cheese

(1.3 ounces) finely shredded Parmigiano Reggiano cheese

½ lb. Yukon gold or yellow potatoes (about 5-6 small potatoes)

salted butter, melted

garlic,

lemon

black pepper,

parsley,

Flaky sea salt,

Preheat the oven to 350ºF.

Line a baking sheet with parchment paper. Mix the shredded Pecorino Romano and Parmigiano Reggiano cheeses together in a bowl. Take half (¾ cup) of the shredded cheese and make 12 1-tablespoon piles of cheese on the parchment-lined sheet.

Slice the potatoes ⅛ of an inch thick using a mandoline or very sharp knife. Add sliced potatoes to a large bowl, then pour in melted butter, minced garlic, lemon zest, salt, and pepper. Use your hands to toss everything together until the potatoes are very well coated.

On top of each pile of cheese, layer the potato slices into 1 ½-inch stacks, using the widest potato slices at the bottom and smallest on top. Top each potato stack with 1 tablespoon of shredded cheese, then bake for 30-35 minutes until the potatoes are fork-tender and the cheese is golden brown.

Let cool on the baking sheet for 5 minutes, then place the potato stacks on a platter with more freshly ground black pepper, parsley, and flaky sea salt on top.

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Top 8 potato stacks recipes from across the web

The most viewed potato stacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy, Cheesy Potato Stacks

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PARMESAN POTATO STACKS

Parmesan Potato Stacks

Creamy Potato Stacks

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The most viewed potato stacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine