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.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
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Recipe slightly adapted from Williams-Sonoma
They are in the oven now. Fun to make. They look soo good.
My bride is very selective on which carbs that she will eat. I used sweet potatoes instead of Yukon Gold. The results were fabulous.
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!
This has me thinking of a sweet version with Sweet Potatoes, some version of cinnamon and good sugar / sweetener 🙂
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.
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 🙂
Such a great twist on potatoes gratin!
Oh, these look completely delish! Perfect for brunch! A must try!
These are awesome and gorgeous, Gaby! I'm always looking for new ways with potatoes!
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 . . .
This looks like my new favorite side dish! Yum!
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 🙂
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?
In the oven now....
Oh wow!! These look amazing!! I am literally salivating over here!! YUM 🙂