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.
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.
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
These are amazing! Um... what time was that brunch again?!
LOVE those potato stacks!!! great idea for brunch. Also- I love the pictures!
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 🙂
I love stacks, there's just something about stackable food that makes it look so inviting. Great recipe, and the photos are amazing.
HOLY MOLY! I think these potato stacks are gorgeous! Actually, beyond!
I agree with you…they are perfect for any dinner party.
I love the stacks. Perfect for anytime.
These are perfection!
Brilliant! These look so good. Shared and pinned 🙂
Love the stacks!
Looove these! Great for portion control... Although I would probably eat 4 or 5 stacks 🙂
You are so creative! I think I'm crashing your brunch....I'll bring homemade maple syrup from my place , ok?
Omg, these looks SO good!! I love the stacks and their crisp edges!
These look yummy! They could be as good as the Parmesan roasted potatoes, a favouite here. Looking forward to making them.
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!
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!