Description

Parmesan Potato Stacks baked in a muffin tin create a crispy, cheesy, and elegant side dish perfect for any dinner or special occasion. Thinly sliced russet potatoes are coated in a flavorful mixture of melted butter, garlic, Parmesan cheese, and rosemary, then layered and baked to golden perfection. This recipe yields 12 perfectly portioned stacks that are crispy on the outside and tender inside.

Ingredients

Scale

Main 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)

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Instructions

Preheat and Grease: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin using olive oil spray to prevent sticking.
Prepare Butter Mixture: In a large bowl, combine melted butter, grated Parmesan cheese, minced garlic, chopped rosemary if using, salt, and freshly ground black pepper. Mix well to create a flavorful coating.
Coat Potatoes: Add the thinly sliced potatoes to the butter mixture and gently toss to ensure each slice is evenly coated with the mixture.
Stack Potatoes: Begin placing the potato slices upright in each muffin cup, layering them carefully while pressing gently to compact the stack.
Add Remaining Butter Mixture: Drizzle any leftover butter and cheese mixture over the assembled potato stacks for extra flavor.
Bake Covered: Cover the muffin tin tightly with aluminum foil and bake for 25-30 minutes until the potatoes become tender when pierced.
Crisp the Tops: Remove the foil and continue baking the stacks uncovered for an additional 10-15 minutes to achieve golden, crispy tops.
Cool and Remove: Allow the potato stacks to cool slightly before carefully removing them from the muffin tin to maintain their shape.
Serve: Serve the Parmesan Potato Stacks warm as an elegant side dish or appetizer.

Notes

Use a mandoline or very sharp knife to achieve consistently thin potato slices for even cooking.
Rosemary is optional but adds lovely aroma; substitute with thyme or omit if preferred.
Make sure to press the potato layers gently to keep the stacks stable while baking.
Covering with foil initially helps steam the potatoes, then uncovering ensures a crispy finish.
If leftovers remain, reheat in the oven to maintain crispiness; avoid microwaving which can make them soggy.