Parmesan Potato Stacks Recipe

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:

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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49 Responses

  1. would this work with carrots?

  2. Esi Schuber says:

    Have tried them today but used a kitchen machine instead of the mandoline.
    well what can i say? they turned out magnificant! used some Gorgonzola Cheese to the parmesan and put some dryed basil into the butter.
    i'm really happy and proud ? thank u so much for your vid's ?

  3. Just amazing to watch the videos recipies …

  4. rham me says:

    We don't have parmesan cheese. ..can I use cheddar cheese? anyway thanks for the good idea..gonna make it today ?

  5. anasara122 says:

    I made these wrapped around pieces of muenster cheese.So good!

  6. ShiftyGOL says:

    It's even better with unpeeled baby potatoes and real garlic.

  7. Is this made with a regular sized muffin pan or with the deeper sized muffin pan? If I make with the deeper sized one, how long should I cook it?

  8. Is is posible to skip the garlicpowder or is this an omportant igredient?

  9. I made these following the recipe exactly except I pulled the potatoes at 50 min. and by then the bottoms and edges of the top potatoes were burnt. They were good, but I'll either lower the temp or bake them for less time.

  10. Lue Sunpuwar says:

    Splendid as always. I'll be baking these soon–like today!

  11. Whats are Gold Potatoes? It's a kind of a predominatly waxy potao or a floury potato?

  12. Priya Dayal says:

    wow wow wow… I am impressed ?

  13. can you fry them and make chips?

  14. Sean O'Neill says:

    1.) use a mandolin safely, either with the guard or with a cut resistant glove on. use the palm of your hand to hold the item on the mandolin if you don't have a guard. Splay your fingers out wide and just use pressure from your hand to keep the potato slicing.
    2.) use a bigger bowl to toss things in and get AGGRESSIVE! toss those potatoes around like you mean it. sharp motion down and forward, make small circles and you'll coat things more evenly and faster. good for wings, fries, anything with some weight that you want to get sauce or seasoning on.
    3.) don't use a butter knife to remove things from your nice non-stick muffin pans – use an offset rubber spatula.

  15. LAJackson123 says:

    YIKES! Your bowl was a little too small there!

    But I REEEEEEAAAALLLLY like this idea. Never thought about it. I'll, for sure, be trying this in the future. However, I won't be afraid to add more parmesan!!!

  16. Adam McCrow says:

    Just made them and they came out PERFECT! I feel like such a cook right now! :-)

  17. wyndwoman says:

    This looks delicious but the video gave me a literal PTSD reaction. Please, please use the guard when slicing anything on a mandoline. On Christmas Eve I removed a goodly portion of my thumb while slicing potatoes, and it was gone in an instant. Mandolines are extremely sharp!

  18. Gonna make these! they look great!

  19. crumbs31 says:

    you are a genius! I now know what to do with my kg of sliced potatoes :)

  20. could i leave out cheese

  21. looks yummy have you ever considered putting them all in a big pan ?

  22. Ademas de bonitas deben quedar deliciosas.Gracias

  23. Nice recipt. What is tahat song? It like me too

  24. jakamneziak says:

    Is the cheese necessarry to making it work? I am allergic to cheese so wondering if it is needed or somethign to amend. Thanks.

  25. wow se miran super ricas las hare ahorita tengo todo para hacerlas gracias

  26. what? No skin in this game? That's the best and healthiest part!

  27. Looks amazing! Not a fan of the mandolin demonstration without a guard, totally unsafe way to guarantee you will eventually slice off one of your fingers.

  28. Jin Ri says:

    can I remove the thyme leaves? they don't like it

  29. I would definitely have used a bigger bowl to do the butter/parm coating on the potatoes.

  30. HerMescury says:

    That oven is as sexy as the potatoes.

  31. HerMescury says:

    That oven is as sexy as the potatoes.

  32. Has anyone tried making these ahead and reheating them. I would like to prepare my hubby's birthday in advance… I think they would go great with osso bucco…

  33. Espero que reciban mis comentarios. Estoy suscrita a Home Cooking y me da gran felicidad.un abrazo desde Bogota,Colombia.Ojla algun dia vengan por aqui.

  34. lollll you're husband must be really happy XD you know how to keep a man where he is supposed to be????love it you're a great cook

  35. Going to use this with duck yes or no

  36. camitercero says:

    A new fan! Amazing recipes. Love them!! Thank you, Thank you,Thank you,Thank you,Thank you,!!!

  37. The fried potatoes balls are to die for!

  38. Ay Shmitty says:

    those look bomb afff


  40. Lisa Lorenz says:

    Gorgeous! I will have to try them!

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