Potato Stacks With Parmesan Cheese
These golden Potato Stacks are baked up in a muffin pan to make the perfect easy side dish. With their crisp edges, tender middles, and a sprinkle of Parmesan for a delicious cheesy flavor, they're hard to resist!
Servings: 4 -6 servings
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons olive oil
- ½ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- chopped fresh parsley optional garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin.
- Using a mandoline, slice the 2 pounds Yukon Gold potatoes into very thin rounds (about ⅛ inch thick). Place the slices into a large mixing bowl.
- Add in the 2 tablespoons olive oil, ½ cup finely grated Parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss thoroughly until every potato slice is lightly coated.
- Arrange the potato slices into neat stacks and transfer each stack into a muffin cup. Don't worry if they're slightly taller than the muffin tin; they'll shrink as they bake.
- Sprinkle any remaining Parmesan from the bowl over the tops.
- Bake for 35 to 40 minutes, until the tops are deep golden brown, the edges are crispy, and the centers are tender when pierced with a knife. If the tops brown too quickly, loosely tent with foil during the last 10 minutes.
- Allow the stacks to cool in the muffin tin for 5 minutes. Carefully remove using a spoon or offset spatula.
- Top with chopped fresh parsley and freshly cracked black pepper, if desired.
Notes
- Slice the potatoes as evenly as possible so they cook at the same rate. A mandoline works great for thin, even slices.
- Yukon Gold potatoes work best because they become creamy on the inside while the edges crisp up beautifully.
- Don't overfill the muffin cups. Stack the potatoes just above the rim since they'll shrink slightly as they bake.
- Let the potato stacks cool in the pan for 5 minutes before removing them. This helps them hold their shape.
- If needed, run a small knife around the edges to loosen the stacks before lifting them out.
- For extra flavor, garnish with fresh parsley, thyme, or a sprinkle of additional Parmesan before serving.
Nutrition
Calories: 290kcal | Carbohydrates: 41g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 796mg | Potassium: 985mg | Fiber: 5g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 45mg | Calcium: 185mg | Iron: 2mg