Parmesan Potato Stacks

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 Time30

Cook Time45

Total Time1 15

Course: Appetizer, Side Dish

Cuisine: American

Servings: people

Author: Gaby Dalkin

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