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!
Parmesan Potato Stacks
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.Â
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
Recipe slightly adapted from Williams-Sonoma
Love that they’re stacked! The pictures make them seem really light, instead of heavy which sometimes potatoes can be. Kind of digging this brunch item, I may have to add it to my easter brunch 😉 Thank you Gaby!
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!
These look yummy! They could be as good as the Parmesan roasted potatoes, a favouite here. Looking forward to making them.
Omg, these looks SO good!! I love the stacks and their crisp edges!
You are so creative! I think I’m crashing your brunch….I’ll bring homemade maple syrup from my place , ok?
Looove these! Great for portion control… Although I would probably eat 4 or 5 stacks 🙂
Love the stacks!
Brilliant! These look so good. Shared and pinned 🙂
These are perfection!
I love the stacks. Perfect for anytime.
HOLY MOLY! I think these potato stacks are gorgeous! Actually, beyond!
I agree with you…they are perfect for any dinner party.
I love stacks, there’s just something about stackable food that makes it look so inviting. Great recipe, and the photos are amazing.
Gorg! And what a great idea I can see riffing on these in soooooo many ways. I might just make them everyday for the rest of the year 🙂
LOVE those potato stacks!!! great idea for brunch. Also- I love the pictures!
These are amazing! Um… what time was that brunch again?!
Oh wow!! These look amazing!! I am literally salivating over here!! YUM 🙂
In the oven now….
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?
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 🙂
This looks like my new favorite side dish! Yum!
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 . . .
These are awesome and gorgeous, Gaby! I’m always looking for new ways with potatoes!
Oh, these look completely delish! Perfect for brunch! A must try!
Such a great twist on potatoes gratin!
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!
fresh!!! but you could use either 🙂
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.
This has me thinking of a sweet version with Sweet Potatoes, some version of cinnamon and good sugar / sweetener 🙂
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.)
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!
My bride is very selective on which carbs that she will eat. I used sweet potatoes instead of Yukon Gold. The results were fabulous.
They are in the oven now. Fun to make. They look soo good.
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!
awesome big hit with my kids, the Murphy boys love their potatoes. Thx for sharing this recipe.
How many people does this recipe serve ?
6-8!
Hi Gabby,
Thank you they look great… can I slice potatoes ahead and keep them in water until the day of?
ya that would work for a limited amount of time – probably 8 hours or less. and then dry them off really well before baking
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!!
I made them with sweet potatoes. They were fabulous!
These look fabulous!
Can I assemble it today and bake it tomorrow?
You replied that they can be baked ahead of time and reheated. Can I assemble it today and bake it tomorrow?
I would assemble today and par-bake for 20 minutes and finish baking tomorrow!
Can you use Russett potatoes?
sure!
can these be done ahead?
YES!! and then re-heated in the oven!
These are so good! I tossed everything in a gallon Ziploc bag and shook so the potatoes got coated evenly.
would it be ok to use the disposable muffin tins?
never tried that but I don’t see why not!