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



  • 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

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Recipe Rating



    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!

  2. Monika

    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!

  3. Helen Kennedy

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

  4. Julie @ Table for Two

    Omg, these looks SO good!! I love the stacks and their crisp edges!

  5. Aimee @ Simple Bites

    You are so creative! I think I’m crashing your brunch….I’ll bring homemade maple syrup from my place , ok?

  6. Kim @ Kim’s Healthy Eats

    Looove these! Great for portion control… Although I would probably eat 4 or 5 stacks 🙂

  7. Katie | The Surly Housewife

    Brilliant! These look so good. Shared and pinned 🙂

  8. Betsy @ Desserts Required

    HOLY MOLY! I think these potato stacks are gorgeous! Actually, beyond!

    I agree with you…they are perfect for any dinner party.

  9. Kim Beaulieu

    I love stacks, there’s just something about stackable food that makes it look so inviting. Great recipe, and the photos are amazing.

  10. Kate @ ¡Hola! Jalapeño

    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 🙂

  11. Heather Christo

    LOVE those potato stacks!!! great idea for brunch. Also- I love the pictures!

  12. ashley – baker by nature

    These are amazing! Um… what time was that brunch again?!

  13. Cailee

    Oh wow!! These look amazing!! I am literally salivating over here!! YUM 🙂

  14. Susan

    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?

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  16. Amy

    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 🙂

  17. Miriam @ OvertimeCook

    This looks like my new favorite side dish! Yum!

  18. Meg

    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 . . .

  19. Brenda @ a farmgirl’s dabbles

    These are awesome and gorgeous, Gaby! I’m always looking for new ways with potatoes!

  20. Sommer @ASpicyPerspective

    Oh, these look completely delish! Perfect for brunch! A must try!

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  22. Bryn

    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!

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  25. Judy Rhoades

    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.

  26. Tom Davis

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

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  28. M.S. Hein

    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.)

    • Gaby

      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!

  29. John

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

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  32. John P.

    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!

  33. Debbie

    awesome big hit with my kids, the Murphy boys love their potatoes. Thx for sharing this recipe.

  34. Teresa

    Hi Gabby,
    Thank you they look great… can I slice potatoes ahead and keep them in water until the day of?

    • Gaby

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

  35. Chef-Austin

    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!!

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  38. Hinda

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

    • Gaby

      I would assemble today and par-bake for 20 minutes and finish baking tomorrow!