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. I like to think of these as the brunch version of the classic au gratin potatoes and hasselback scalloped potatoes.

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

Author: Gaby Dalkin
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 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12 people

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

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
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Recipe slightly adapted from Williams-Sonoma

61 Comments

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

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

  3. 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!!

    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

  4. 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!

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