These Parmesan Potato Stacks are a perfect combination of crispy, cheesy goodness, all baked to perfection in a muffin tin. With golden layers of thinly sliced russet potatoes, buttery garlic, and rich Parmesan cheese, this recipe is as easy to make as it is impressive. Whether I’m looking for a simple side dish or an appetizer that wows my guests, these potato stacks are always a crowd-pleaser.
Why You’ll Love This Recipe
What I love about this recipe is how simple yet elegant it is. It takes everyday ingredients like potatoes, garlic, butter, and Parmesan and transforms them into a sophisticated side dish. Baking them in a muffin tin ensures each stack gets perfectly crispy edges, while the inside remains soft and flavorful. The layers of seasoned potatoes, combined with the richness of the cheese and the warmth of garlic, make each bite irresistible. Plus, the individual stacks make for easy serving, perfect for gatherings or weeknight dinners.
Ingredients
4 medium russet potatoes, peeled and thinly sliced
1/4 cup unsalted butter, melted
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (optional)
Salt and freshly ground black pepper, to taste
Olive oil spray (for greasing the muffin tin)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.
In a large bowl, combine the melted butter, grated Parmesan cheese, minced garlic, rosemary (if using), salt, and pepper.
Add the thinly sliced potatoes to the bowl and toss gently to coat them evenly with the butter mixture.
Begin stacking the potato slices in each muffin cup, layering them carefully and standing them upright. Press the layers down gently as you go.
Once each muffin cup is filled, drizzle any remaining butter mixture over the stacked potatoes.
Cover the muffin tin with aluminum foil and bake for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
Remove the foil and bake for an additional 10-15 minutes, or until the tops of the potatoes are golden and crispy.
Let the potato stacks cool for a few minutes before carefully removing them from the muffin tin.
Serve warm as a delicious side dish or appetizer.
Servings and Timing
Servings: 12 stacks
Prep Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 1 hour
Variations
Cheese Variations: I sometimes mix up the Parmesan with other cheeses like cheddar or Gruyère for a different flavor profile.
Herb Variations: For a more aromatic version, I add thyme, sage, or parsley in place of or alongside rosemary.
Spicy Kick: If I want to add some heat, I sprinkle a pinch of crushed red pepper flakes into the butter mixture.
Vegan Version: To make this recipe vegan, I use dairy-free butter and swap out the Parmesan for a plant-based alternative.
Add-ons: I love adding cooked bacon bits or sautéed onions for extra savory flavor.
Storage/Reheating
These Parmesan Potato Stacks can be stored in an airtight container in the fridge for up to 3 days. To reheat, I recommend popping them back into the oven at 375°F (190°C) for about 10-12 minutes until heated through and crispy again. If I’m in a hurry, a quick reheat in the microwave works, but the crispiness won’t be quite the same.
Related Recipes:
- Garlic Parmesan Mashed Potato Cups
- Snickerdoodle Cheesecake Bites
- No Bake Peanut Butter Oat Cups (4 Ingredients!)
FAQs
Can I make Parmesan Potato Stacks ahead of time?
Yes, I can prepare the potato stacks a day ahead of time. Simply assemble them in the muffin tin, cover with foil, and refrigerate. When ready to bake, allow them to come to room temperature before following the baking instructions.
What other types of potatoes can I use?
While russet potatoes are my go-to for their starchy texture, I can also use Yukon Gold or red potatoes for a creamier texture and slightly sweeter flavor.
Can I freeze these potato stacks?
Yes, I can freeze the cooked potato stacks. Just let them cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag. To reheat, bake directly from frozen at 375°F (190°C) for about 20-25 minutes.
How do I make the potato stacks extra crispy?
To make the stacks extra crispy, I ensure the muffin tin is well greased, and I bake the stacks uncovered during the final 10-15 minutes of baking to allow the tops to crisp up.
Can I use pre-shredded Parmesan cheese?
While I prefer freshly grated Parmesan for the best flavor, pre-shredded Parmesan can be used in a pinch. Just note that it may not melt as smoothly as fresh cheese.
Conclusion
These Parmesan Potato Stacks in Muffin Tin Stacks are a fantastic, versatile dish that I find myself making over and over. They’re the perfect side dish for any meal and work just as well as a party appetizer. With their crisp, cheesy edges and soft, flavorful center, they’re always a hit at the dinner table. Easy to prepare, customizable, and absolutely delicious, this is one recipe I’m sure to keep in regular rotation.
📖 Recipe:
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Parmesan Potato Stacks in Muffin Tin
- Total Time: 1 hour
- Yield: 12 stacks
- Diet: Vegetarian
Description
These Parmesan Potato Stacks are a crispy, cheesy delight that make the perfect side dish or appetizer. Made with thinly sliced russet potatoes, melted butter, fresh garlic, and Parmesan cheese, they are baked to perfection in a muffin tin. The result is a golden, crispy exterior with a soft and flavorful interior, making them a guaranteed crowd-pleaser. Whether you’re hosting a dinner party or enjoying a weeknight meal, these Parmesan Potato Stacks will impress every time.
Ingredients
4 medium russet potatoes, peeled and thinly sliced
1/4 cup unsalted butter, melted
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (optional)
Salt and freshly ground black pepper, to taste
Olive oil spray (for greasing the muffin tin)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.
- In a large bowl, mix together the melted butter, Parmesan cheese, minced garlic, rosemary (optional), salt, and pepper.
- Add the thinly sliced potatoes to the bowl and toss gently to coat the slices evenly with the butter mixture.
- Begin stacking the potato slices in each muffin cup, layering them upright. Press the layers gently as you go.
- Once all cups are filled, drizzle any remaining butter mixture over the potatoes.
- Cover the muffin tin with aluminum foil and bake for 25-30 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 10-15 minutes to achieve a golden, crispy top.
- Let the potato stacks cool for a few minutes before carefully removing them from the muffin tin.
- Serve warm as a side dish or appetizer.
Notes
If you prefer a different cheese, feel free to swap the Parmesan for cheddar, Gruyère, or a blend of your favorite cheeses.
For a spicier version, add crushed red pepper flakes to the butter mixture.
To make this recipe vegan, use plant-based butter and dairy-free Parmesan alternatives.
Add-ons like crispy bacon bits or sautéed onions can elevate the flavor of these stacks.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Side dish, Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 12 stacks
- Calories: 160 kcal per stack
