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
Scale
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
