Description
Crispy, cheesy, and oh-so-satisfying, these parmesan potato stacks are baked to golden perfection in a muffin tin. Layered with parmesan cheese and fresh herbs, they’re an easy and elegant side dish that’s sure to impress.
Ingredients
For the Parmesan Potato Stacks:
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4 medium russet potatoes, peeled and thinly sliced
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½ cup unsalted butter, melted
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1 cup grated Parmesan cheese
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2 teaspoons garlic powder
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1 teaspoon dried thyme (optional)
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1 teaspoon dried rosemary (optional)
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions
Start by peeling and washing the potatoes. Use a mandoline slicer or a sharp knife to cut the potatoes into thin slices, about ⅛-inch thick. Make sure all the slices are evenly cut so they cook at the same rate.
Once the potatoes are sliced, place them in a bowl of cold water to prevent oxidation and keep them from turning brown. Let them soak for about 5-10 minutes, then drain and pat them dry thoroughly with paper towels. This step is crucial for achieving crispy edges when baked.
Preheat your oven to 400°F (200°C). While the oven heats up, grease your muffin tin with cooking spray or line it with parchment paper to prevent the potato stacks from sticking.
In a medium-sized mixing bowl, combine the melted butter, garlic powder, thyme, rosemary (if using), salt, and pepper. Stir until the ingredients are well incorporated. The garlic powder adds a savory flavor, while the herbs bring a hint of freshness to the potatoes. The butter will help the potatoes crisp up and allow the Parmesan to melt into every layer.
Begin layering the potato slices in the muffin tin. Start by placing a few slices in the bottom of each muffin cup, slightly overlapping them to form the first layer. Brush the top of the potato slices with the seasoning mixture using a basting brush, ensuring they are evenly coated.
Sprinkle a small amount of grated Parmesan cheese over the potatoes, then repeat the layering process: add more potato slices, brush with seasoning, and sprinkle with cheese. Continue layering until the muffin cups are filled, and you’ve used up all the potato slices. Be sure to finish with a layer of cheese on top.
Place the muffin tin in the preheated oven and bake for 40-45 minutes, or until the potatoes are golden brown and crispy on top. The edges of the stacks should be slightly crisped, and the centers should be tender. Keep an eye on the potatoes, as oven temperatures may vary.
For extra crispiness, you can broil the potato stacks for the last 2-3 minutes of baking. This will give the tops a nice golden color without overcooking the centers.
Once the potato stacks are done, remove them from the oven and let them cool in the muffin tin for about 5 minutes. This allows the stacks to set and makes them easier to remove. Use a fork or spoon to gently lift the potato stacks from the muffin cups.
Transfer the potato stacks to a serving platter or individual plates. Garnish with freshly chopped parsley for a burst of color and added flavor.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 180-200 kcal
- Fat: 12-14g
- Carbohydrates: 20-24g
- Protein: 4g