PARMESAN POTATO STACKS IN MUFFIN TIN
These Parmesan Potato Stacks are an elegant and delicious side dish, perfect for special occasions or when you want to elevate a weeknight meal. Thinly sliced potatoes are layered with butter, garlic, herbs, and Parmesan cheese, then baked in a muffin tin until tender inside and beautifully crispy on the edges.
Ingredients
- Russet or Yukon Gold potatoes
- Unsalted butter melted
- Garlic minced
- Fresh thyme chopped or dried thyme
- Fresh rosemary chopped or dried rosemary
- Grated Parmesan cheese
- Salt
- Black pepper
- Cooking spray or butter for muffin tin
Instructions
Prepare Potatoes:
- Preheat oven to 375°F (190°C).
- Lightly grease a 12-cup standard muffin tin generously with cooking spray or butter.
- Wash and peel the potatoes. Using a mandoline slicer (highly recommended for even thin slices) or a very sharp knife, slice the potatoes into very thin, uniform rounds (about 1/16 to ⅛ inch thick).
- Place the sliced potatoes in a large bowl.
Season Potatoes:
- Pour the melted butter over the sliced potatoes.
- Add the minced garlic, chopped fresh thyme, chopped fresh rosemary, salt, and black pepper.
- Toss gently with your hands or a spatula until all the potato slices are evenly coated.
Layer in Muffin Tin:
- For each muffin cup, begin layering the potato slices vertically, stacking them tightly. Try to alternate the direction of the slices slightly to create a stable stack.
- As you build each stack, sprinkle a small pinch of grated Parmesan cheese between layers every few slices, and definitely on top of each stack. Continue layering until each muffin cup is filled with a tall stack of potatoes (they will shrink during baking).
Bake:
- Place the muffin tin on a baking sheet (to catch any potential drips).
- Bake for 45-60 minutes, or until the potatoes are very tender when pierced with a fork and the tops are golden brown and crispy. Baking time will vary depending on potato thickness and oven.
- For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
Rest & Serve:
- Once baked, remove from the oven and let the potato stacks rest in the muffin tin for 5-10 minutes. This helps them firm up and makes them easier to remove.
- Carefully loosen the edges with a knife or small spatula and lift each potato stack out. Serve warm.
Notes
- Potato Choice: Russet potatoes will yield a slightly drier, fluffier interior, while Yukon Golds will be creamier. Both work well. Starchy potatoes are generally preferred over waxy ones.
- Mandoline is Best: A mandoline slicer is highly recommended for achieving consistently thin potato slices, which is key for even cooking and a beautiful layered texture. If using a knife, ensure your slices are as uniform and thin as possible.
- Don't Rinse Potatoes: Unlike other potato recipes, do not rinse the sliced potatoes. The starch helps the layers stick together.
- Seasoning Layers: Don't forget to season the potatoes well with salt and pepper, and add Parmesan between layers for maximum flavor distribution.
- Cover if Browning Too Fast: If the tops are browning too quickly before the potatoes are tender, you can loosely cover the muffin tin with foil for part of the baking time, then remove for the last 10-15 minutes to crisp them up.
- Make Ahead: These are best served fresh, but you can slice and season the potatoes a few hours in advance and keep them covered in the refrigerator. Leftovers can be reheated in a toaster oven or oven for crispiness.