Parmesan Potato Stacks

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I’m getting ready to rock an epic Easter brunch this year and these Parmesan Potato Stacks are going to be front and center.

Parmesan Potato Stacks with Thyme

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!

Parmesan Potato Stacks Recipe

Parmesan Potato Stacks

5 from 1 vote
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. 
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Appetizer, Side Dish
Cuisine American
Servings 12 people


  • 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.


I recommend a mandolin here unless your knife skills are top notch.

Nutrition Information

Calories: 128kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 22mg | Potassium: 480mg | Fiber: 3g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg

Recipe slightly adapted from Williams-Sonoma


  1. These are beautiful! And what an great way to use a cake plate.
    I have been wanting to make these forever, but always thought they would be too time consuming ad difficult. Thanks for showing me how easy it will be to have these very soon!

  2. These look yummy! They could be as good as the Parmesan roasted potatoes, a favouite here. Looking forward to making them.

  3. Made them tonight and they were devoured! No special occasion, but the toddlers loved peeling the layers apart. This would also be awesome with ranch powder instead of Parmesan?

  4. We are having a family dinner for Easter and I have been put in charge of side dishes (usually I’m the dessert queen!) these will definitely make an impression and fill many happy bellies around the table 🙂

  5. They sound delicious — and look so lovely! I can definitely see them on an Easter table. I haven’t figured out my menu yet . . . or where we’ll actually be headed for the holiday. Hmm . . .

  6. Did you use freshly grated parm or the canned? I’d assumed fresh, but an earlier comment about subbing ranch seasoning made me wonder. Thanks!

  7. I made these for Easter 2014, they were delish and a hit. Most definitely over fill and smash down in the muffin cups, they bake down to half the stack. and it seems the olive oil is not enough, but it is.

  8. This has me thinking of a sweet version with Sweet Potatoes, some version of cinnamon and good sugar / sweetener 🙂

  9. I want to serve these for a dinner party, but I don’t want to have to be “cooking” or assembling these when my guests are here. Can these be assembled–stacked–ahead of time? How long before? And then I assume you cover and refrigerate and then add some additional cooking time. Can you let me know? And tell me if you’ve ever made done this. Thanks so much. (They look awesome–can’t wait to try them.)

    1. yes absolutely! make them entirely ahead of time – up to 3 days. Cover and refridgerate them and then warm them up in the oven (250 degrees) for about 20 minutes when you’re ready to serve!

  10. My bride is very selective on which carbs that she will eat. I used sweet potatoes instead of Yukon Gold. The results were fabulous.

  11. I assessed Yukon Gold potatoes. I peeled and sliced them and soaked them for a couple hours and changed the water three times to get rid of the starch. Also used small wooden skewers to keep them in place but removed skewers before serving. They were great!

    1. ya that would work for a limited amount of time – probably 8 hours or less. and then dry them off really well before baking

  12. As a personal chef for a family, I’m always looking for interesting side and this was certainly a hit with the family! I added a small amount of butter in the bottom of the tins and it was lived by all!!

  13. You replied that they can be baked ahead of time and reheated. Can I assemble it today and bake it tomorrow?

  14. These are so good! I tossed everything in a gallon Ziploc bag and shook so the potatoes got coated evenly.

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