If you’re searching for a show-stopping, handheld side dish with glorious crispy edges and savory bite, look no further than Parmesan Potato Stacks in Muffin Tin. Thin ribbons of Yukon Gold potatoes are layered with nutty Parmesan, fresh herbs, and kissed with buttery richness, then roasted in a muffin tin for maximum caramelized crunch. The result: irresistibly golden potato stacks that are as beautiful as they are delicious, ideal for holiday spreads or weeknight dinners alike!
Ingredients You’ll Need
The beauty of Parmesan Potato Stacks in Muffin Tin lies in its short but stellar ingredient list. Each component brings something wonderful—richness, aroma, flavor, or that ever-important crisp factor!
- Yukon Gold potatoes: Their buttery texture and natural golden color make them the prime pick for tender yet sturdy stacks; slice them thin for the ultimate layering.
- Unsalted butter: Melted butter infuses the potatoes with richness and helps them crisp up around the edges.
- Olive oil: Adds a distinct, fruity roundness and assists in even browning.
- Garlic powder: Brings gentle garlic warmth to every bite without overpowering the dish.
- Fresh thyme leaves: Offers a pop of herby brightness, pairing perfectly with potatoes and cheese.
- Freshly grated Parmesan cheese: The star ingredient! It melts between each layer, delivering that savory, golden crust on top and in between.
- Salt: Essential for seasoning all the flavors; don’t skimp!
- Black pepper: Adds a subtle heat and depth.
- Fresh chopped parsley: For garnish—its green color and fresh flavor make these stacks pop visually and on the palate.
How to Make Parmesan Potato Stacks in Muffin Tin
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 400°F (200°C). This high heat is your secret weapon for those crispy, golden edges. Lightly grease a 12-cup muffin tin with nonstick spray or a bit of butter—don’t skip this step! It makes unmolding easy and ensures your stacks don’t stick.
Step 2: Make the Flavored Butter Oil
In a large bowl, whisk together the melted butter, olive oil, garlic powder, chopped fresh thyme, salt, and black pepper. This aromatic blend is the key to infusing every slice with bold, herby flavor. The scent alone will get your taste buds dancing!
Step 3: Toss the Potato Slices
Add your thinly sliced Yukon Gold potatoes to the bowl and toss until every piece is glistening and evenly coated. I strongly recommend using a mandoline slicer—it makes quick work of the slicing and ensures you get those ultra-thin, even layers that bake up so beautifully in Parmesan Potato Stacks in Muffin Tin.
Step 4: Stack, Layer, and Cheese
Now, the fun part: assembling! Layer 8 to 10 slices of potato in each muffin cup, fanning them out slightly. Sprinkle a little Parmesan cheese between each layer as you go, then finish with a big flourish of Parmesan on top. The cheese will melt and bubble, creating those glorious golden crusts that make these stacks truly swoon-worthy.
Step 5: Bake Until Crisp and Tender
Pop the muffin tin into your preheated oven and bake for 40 to 45 minutes. Watch as the potato edges turn deeply golden and crisp, while the centers become fork-tender. Patience is rewarded—you want them gorgeously caramelized!
Step 6: Rest and Garnish
When the stacks are done, let them rest in the pan for about 5 minutes. This helps them firm up just enough to release neatly. Carefully lift each one out with a spoon, then garnish generously with fresh chopped parsley before serving. Prepare yourself for “oohs” and “aahs” at the table!
How to Serve Parmesan Potato Stacks in Muffin Tin
Garnishes
The finishing flourish can elevate your stacks from everyday to extraordinary. A sprinkle of fresh chopped parsley brings brightness and color, but you can also try snipped chives, a dusting of extra Parmesan, or even a hint of smoked paprika to echo the cheesy-herb flavors in the stacks.
Side Dishes
Because Parmesan Potato Stacks in Muffin Tin are so versatile, you can serve them alongside almost anything. They’re lovely with roasted chicken, grilled steak, or as an elegant partner to salmon. For a vegetarian main, pair them with a crisp green salad and roasted seasonal veggies—no one will miss the meat!
Creative Ways to Present
Take your presentation up a notch for special occasions: arrange three stacks per plate as a gourmet side, or nestle them atop a swoosh of sour cream or herbed Greek yogurt for contrast. For a canapé-style bite, make mini stacks in a mini muffin tin and serve with decorative cocktail picks at your next party.
Make Ahead and Storage
Storing Leftovers
If you’re blessed with leftover Parmesan Potato Stacks in Muffin Tin, let them cool completely before storing. Place them in an airtight container in the refrigerator, where they’ll stay delicious for up to 3 days. They make a fantastic quick lunch or snack the next day!
Freezing
You can absolutely freeze these stacks if you want to get ahead for a special event. Arrange them on a baking sheet to freeze individually, then transfer to a zipper bag or freezer-safe container. They’ll keep well for up to 2 months. When you’re ready, thaw overnight in the fridge.
Reheating
For the crispiest results, reheat Parmesan Potato Stacks in Muffin Tin in a 350°F (175°C) oven for 10-12 minutes, or until warmed through. A quick blast in the air fryer also does wonders to bring back that delightful edge. The microwave works in a pinch, but you’ll lose a bit of the signature crispiness.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds offer the best creamy texture and hold their shape beautifully, you can try Russets for extra crispiness or red potatoes for a slightly sweeter flavor. Just be sure to slice them thinly for best results.
What’s the easiest way to slice the potatoes thinly and evenly?
A mandoline slicer is your best friend here! It guarantees consistent, paper-thin slices in moments. If you don’t have one, a sharp knife and steady hand will work, but be patient and aim for uniformity so your stacks cook evenly.
Can I make Parmesan Potato Stacks in Muffin Tin dairy-free?
Yes! Simply swap the butter for extra olive oil, and use your favorite dairy-free Parmesan substitute. The texture will be slightly different, but they’ll still be delicious and crisp.
Can I prep these in advance before baking?
You sure can. Assemble the stacks up to one day ahead and refrigerate, covered. When ready to bake, let them sit at room temperature while the oven preheats, then bake as directed. This trick is a lifesaver for holiday meal prep!
What other herbs or spices can I add for variety?
Feel free to get creative! Rosemary or sage work beautifully in place of (or alongside) thyme. Smoked paprika, a hint of cayenne, or even a pinch of nutmeg can elevate the flavor profile—Parmesan Potato Stacks in Muffin Tin are a brilliant canvas for your favorite spice blends.
Final Thoughts
I can’t recommend Parmesan Potato Stacks in Muffin Tin enough—whether for a family feast, a cozy Sunday dinner, or a potluck where you want to seriously impress. Give them a try and get ready to discover your new favorite potato side. I’d love to hear how you make them your own!
Print
Parmesan Potato Stacks in Muffin Tin Recipe
- Total Time: 1 hour
- Yield: 12 stacks 1x
- Diet: Vegetarian, Gluten-Free
Description
These Parmesan Potato Stacks in a Muffin Tin are a delightful twist on traditional baked potatoes, with layers of thinly sliced Yukon Gold potatoes, Parmesan cheese, and flavorful seasonings, baked until crispy on the edges and tender in the center.
Ingredients
Potato Stacks:
- 4 medium Yukon Gold potatoes thinly sliced
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves chopped
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Fresh chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with nonstick spray or butter.
- Prepare Potato Mixture: In a large bowl, combine melted butter, olive oil, garlic powder, chopped thyme, salt, and black pepper. Toss thinly sliced potatoes in the mixture to coat evenly.
- Layer Potato Stacks: Layer 8-10 potato slices in each muffin cup, sprinkling Parmesan cheese between layers and on top.
- Bake: Bake for 40-45 minutes until golden and crispy on the edges and tender in the center.
- Serve: Let the stacks rest for 5 minutes before carefully removing them. Garnish with fresh parsley and serve warm.
Notes
- Use a mandoline slicer for even potato slices.
- Try adding a sprinkle of smoked paprika for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 110
- Sugar: 1g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
