Garlic Parmesan Potato Stacks
Last Updated on December 9, 2021 by Betty Davies
Mix up your potato side dish game with these drop dead delicious garlic parmesan potato stacks. Sliced potatoes are mixed with garlic butter, parmesan and thyme, stacked up in a muffin tin and then roasted to crispy perfection. These beauties are not to be missed!
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I can not begin to tell you how good these garlic parmesan potato stacks are. Like seriously delicious!
With their super crispy edges, fluffy middles and flavors of garlic and thyme, these sliced potato stacks are not to be missed! Super simple to make but fancy to serve to friends and family, they look so pretty on the plate!
They are a great alternative to your classic roasted potatoes, and are a guaranteed hit!
Be sure to try my Air Fryer Potato Gratin and Leek Potato Mash too!
Why you will love this recipe!
- Easy: There’s really nothing much to this recipe. They’re simple to prep before they get roasted to perfection in the oven.
- Simple ingredients: You only need 5 ingredients to make this potato side dish, so you have no excuses!
- Dietary info: These garlic parm potato stacks are gluten-free. Make them vegetarian by using a rennet free hard cheese.
Ingredients
- Potatoes: For the best results, use starchy potatoes like Russet or Yukon Gold. When roasted, these will get super crispy on the edges and stay soft and fluffy in the middle.
- Butter: Use salted butter. If you use unsalted, add in a pinch of salt. The butter is melted before being tossed with the potato slices.
- Garlic: Use fresh garlic for the best flavor. Mince it finely before adding to the butter.
- Parmesan: Use freshly grated parmesan rather than pre grated for the best flavor and texture.
- Thyme: A few fresh thyme leaves add a great earthy taste to each bite.
How to make garlic parmesan potato stacks
Be sure to scroll down for the full recipe!
- Slice with the potatoes and toss with the garlic butter, parmesan and thyme (photo 1).
- Stack the potato slices in a muffin tin and top with any remaining parmesan mix (photo 2).
- Roast til golden brown and tender (photo 3).
Recipe Variations
These garlic parmesan potato stacks are pretty delicious as they are! You can use a different cheese like gruyere or cheddar, and the thyme can be swapped for rosemary or sage.
Frequently Asked Questions
You don’t want to cut the potatoes too thinly for this recipe, so that you get those nice fluffy middles. They should be about 1/8 inch thick, and I would suggest you cut them by hand rather than with a mandolin.
The muffin helps to keep the potato stacks stable as they roast. You can stack them on a baking sheet, but if your potato slices aren’t perfectly flat, they are likely to slide off. Be sure to grease the tin well before stacking in the sliced potatoes so that they are easy to remove.
I don’t recommend that you slice the potatoes too far ahead of time as they can start to brown. Once cooked, the stacks will keep well in the fridge for 2 to 3 days and can be reheated in the oven at 260F for 10 to 15 minutes til heated through.
Serving Suggestions
These garlic parmesan stacked potatoes are perfect to serve wherever you would usually enjoy roasted potatoes. They are a great addition of a Thanksgiving or Christmas dinner – try them with:
Recipe Notes and Tips
- Don’t slice the potatoes too thinly or you won’t get those fluffy middles.
- I found that one minced garlic clove gave a great final flavor. Feel free to add another if you are a garlic lover. For a milder garlic flavor you can use a teaspoon of garlic powder.
- Grease your muffin tin well with oil before adding the sliced potatoes.
- Toss the potato slices really well with the other ingredients so that they are well coated.
- Any garlic parmesan mixture left in your mixing bowl should be spooned on top of the stacks before roasting.
More Potato Side Dishes
- Individual Potato Gratin
- Air Fryer Baby Potatoes
- Parmesan Crusted Roasted Potatoes
- Crispy Fried Potato Slices
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Garlic Parmesan Potato Stacks
Ingredients
- 2 potatoes (Russet or Yukon Gold)
- ½ stick salted butter (55g / 4 tablespoons)
- 1 garlic clove (minced)
- ¼ cup freshly grated parmesan (4 tablespoons)
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 400F / 200c.
- Grease a muffin tin well with oil and place to one side.
- Place the butter and minced garlic in a small pot and place on a low heat so that the butter slowly melts.
- Meanwhile, peel the potatoes and cut them into round slices with a knife, about ⅛ inch thick. Add to a large bowl.
- Pour the melted garlic butter over the potatoes and add the parmesan and thyme leaves.
- Stack the potato slices in the greased muffin tin. Top the potatoes stacks with any of the parmesan mix still left in the bowl.
- Roast for around 40 minutes until golden brown and the potatoes are cooked through.
Notes
- Don’t slice the potatoes too thinly or you won’t get those fluffy middles.
- I found that one minced garlic clove gave a great final flavor. Feel free to add another if you are a garlic lover. For a milder garlic flavor you can use a teaspoon of garlic powder.
- Grease your muffin tin well with oil before adding the sliced potatoes.
- Toss the potato slices really well with the other ingredients so that they are well coated.
- Any garlic parmesan mixture left in your mixing bowl should be spooned on top of the stacks before roasting.
- This recipe serves two and makes six stacks. Recipe is easily doubled.
