These potato stacks showcase a classic technique of layering thin potato slices for a crispy, tender texture that's both delicious and sophisticated. Ready in about 45 minutes, my recipe guides you to achieve beautifully golden, flavorful results every time.
This recipe will be making another appearance on my Thanksgiving table and then again at New Year's Day brunch. Pour some giblet gravy over your stacks, and it won't matter if you are serving a smoked turkey, oven-roasted turkey, spatchcocked turkey or serving turkey poutine, your plate will be happier when you serve this incredible side dish.
Ingredient:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Can I use other potatoes besides russet or Yukon Gold?
Both work well, but Yukon Gold gives a creamier texture and russets can get a bit crispier. Sweet potatoes or a mix of root veggies can also be used, but watch for moisture and reduce liquid slightly if using very watery vegetables.
Substitutions
- Swap Parmesan for Pecorino Romano or Asiago for a stronger cheese punch.
- Try sweet potatoes or a mix of root vegetables for color and flavor variation.
- Use olive oil only for a dairy-free version, or vegan butter plus nutritional yeast for a vegan option.
- Add finely chopped rosemary or sage along with (or instead of) thyme for a different herbal note.
- Smoked paprika or a pinch of cayenne can be tossed with the potatoes for a little extra kick.
Instructions
Preheat Oven
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray or oil.
Season Potatoes
In a large bowl, toss the thinly sliced potatoes with melted butter (or butter and olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.
Assemble Stacks
Layer potato slices into each muffin cup, stacking them as high as you can (they'll shrink as they bake).
Bake
Bake for 45-55 minutes, until the edges are golden brown and the centers are tender.
Serve
Let the stacks rest for 5 minutes, then use a spoon to carefully lift them out. Garnish with extra Parmesan, fresh thyme, or a sprinkle of salt if you like.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Some of my stacks fell apart. What can I do?
- Press the potato slices down into the muffin tin to "glue" them together before baking.
- Try to start with larger potato slices at the bottom of the cup and finish with smaller ones on top for stability.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Storage Tips
- Keep leftover potato stacks in an airtight container in the fridge for up to 3 days.
- To reheat, place stacks on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes until heated through and edges are crisp again.
- Freezing is not recommended, as potatoes may turn watery after thawing.
My Favorite Reheating Technique
They be reheated in an air fryer for extra crispiness. I heat the air fryer to 350 and warm 8-12 minutes or until hot.
Featured Recipe
Sheet Pan Salmon and Asparagus
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Slices that are too thick will not cook through as quickly. Aim for around 1/16-inch thickness. If needed, bake slightly longer (cover loosely with foil if the tops get too brown). Rotating the pan halfway through ensures even cooking if your oven has hot spots.
Garlic powder is safest; if using fresh garlic, tuck it between the slices (not on the very top, where it can burn). Make a garlic butter to coat the slices before layering if you like a stronger garlic flavor.
Chef Tip
Let them rest 5 minutes after baking-this helps set the stacks so they lift out intact.
Ingredients
- 2 ½ lb Potatoes russet or Yukon Gold, very thinly sliced
- ⅓ Cup Butter melted, or half butter + half olive oil
- ¾ Cup Parmesan Cheese grated
- 1 ½ Teaspoon garlic powder
- ¾ Teaspoons salt
- ¾ Teaspoons Black Pepper ground
- Fresh or dried thyme optional for garnish
- Non-stick spray or oil for muffin tin
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.Non-stick spray or oil
- In a large bowl, toss sliced potatoes with melted butter, Parmesan, garlic powder, salt, and pepper until evenly coated.2 ½ lb Potatoes, ⅓ Cup Butter, ¾ Cup Parmesan Cheese, 1 ½ Teaspoon garlic powder, ¾ Teaspoons salt, ¾ Teaspoons Black Pepper
- Layer potato slices into each muffin cup, stacking to the top (they will shrink slightly during baking).
- Bake 45-55 minutes, until edges are golden brown and centers are tender.
- Let rest 5 minutes, then carefully remove from muffin tins. Garnish with extra Parmesan, herbs, or salt if desired.Fresh or dried thyme
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Comments
No Comments