I’m getting ready to rock an epic Easter brunch this year and these Parmesan Potato Stacks are going to be front and center.
Simple to make, delicious to eat, and way cute… these really can’t be beat. Parmesan Potato Stacks are made up of super thinly sliced yukon gold potatoes that are coated in an olive oil and butter mixture and seasoned with salt, pepper, parmesan cheese and from fresh thyme. They make for a pretty fab side dish for not only Easter brunch, but any dinner party!
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons grated parmesan cheese, plus extra for garnish
- 1 teaspoon chopped fresh thyme, plus extra for garnish
- Kosher salt and freshly cracked black pepper
- 8-10 yukon gold potatoes, sliced super thin (about 1/16 inch thick)
- Preheat your oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray.
- In a large bowl, whisk together the butter, olive oil, parmesan, chopped thyme, kosher salt and freshly cracked black pepper. Add the potato slices and toss to coat evenly.
- Layer the potato slices into stacks in the prepared muffin cups, filling each one to the very top. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Remove the muffin tin from the oven and let the Parmesan Potato Stacks rest for 5 minutes. Carefully remove them with a small spoon and sprinkle with thyme leaves and extra Parmesan cheese if desired along with a sprinkle of salt and pepper. Serve immediately.
Recipe slightly adapted from Williams-Sonoma