Parmesan Garlic Potato Stacks

Looking for an appetizer that's both impressive and easy to make? These Parmesan Garlic Potato Stacks are just what you need. Golden, crispy on the outside, and soft on the inside, they're brushed with a flavorful garlic-parmesan butter and served with a creamy garlic dip. Perfect for any meal or gathering.

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These stacks are a savory, cheesy side dish commonly served alongside main courses, especially at holidays or family meals. The use of potatoes, Parmesan, and garlic is typical of American home-cooking traditions.

For a complete meal, pair these stacks with Slow Cooker Mongolian Beef and the Creamy Baked Goat Cheese Dip. The tender, savory beef and rich, creamy dip go perfectly with the crispy potato stacks for a satisfying combination.

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Ingredients

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• Russet or Yukon Gold potatoes very thinly sliced to make the stacks soft inside and crispy outside
• Melted butter adds rich flavor and helps the potatoes bake golden brown
• Grated Parmesan cheese gives a savory, cheesy layer that melts perfectly
• Garlic powder adds warm, garlicky flavor to the stacks
• Salt enhances all the flavors in the potato stacks
• Freshly ground black pepper adds a subtle kick and depth to the taste
• Fresh or dried thyme optional garnish for extra aroma and color
• Non-stick spray or oil prevents the stacks from sticking to the muffin tin

See recipe card for quantities.

How to Make Parmesan Garlic Potato Stacks

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Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.

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In a large bowl, toss sliced potatoes with melted butter (and/or olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.

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Layer the potato slices into each muffin cup, stacking them to the top (they will shrink slightly while baking). Bake for 45-55 minutes, until the edges are golden and the centers are tender.

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Let the stacks rest for 5 minutes, then carefully remove from the muffin tins. Garnish with extra Parmesan, herbs, or salt if you like.

Hint: For the crispiest edges, ensure the potatoes are spaced evenly on the baking tray and avoid overcrowding.

Substitutions & Variations

• Vegetarian: Replace the butter with a plant-based alternative to make this dish vegetarian-friendly.
• Gluten-Free: This recipe is naturally gluten-free; just ensure all ingredients are certified gluten-free.
• Spicy Kick: Add a sprinkle of red pepper flakes to the garlic butter for a bit of heat.

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Printable Recipe

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Tina

Parmesan Garlic Potato Stacks

Crispy on the edges, tender in the center, and full of flavor, these Parmesan Garlic Potato Stacks are a perfect holiday side. Baked in muffin tins for easy portioning, they're cheesy, garlicky, and irresistible.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 stacks

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 2 ½ lb russet very thinly sliced (1.15 kg), or Yukon Gold potatoes
• ⅓ cup butter or half butter + half olive oil (75 g / 80 ml), melted
• ¾ cup Parmesan cheese 75 g, grated
• 1 ½ teaspoon garlic powder 4 g
• ¾ teaspoon salt 4 g
• ¾ teaspoon ground black pepper 2 g
• thyme optional for garnish, fresh or dried
• oil for muffin tin, Non-stick spray

Method

 

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a large bowl, toss sliced potatoes with melted butter (and/or olive oil), Parmesan, garlic powder, salt, and pepper until evenly coated.
3. Layer the potato slices into each muffin cup, stacking them to the top (they will shrink slightly while baking).
4. Bake for 45-55 minutes, until the edges are golden and the centers are tender.
5. Let the stacks rest for 5 minutes, then carefully remove from the muffin tins. Garnish with extra Parmesan, herbs, or salt if you like.

How to Store Parmesan Garlic Potato Stacks

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

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