If you’re searching for a beautiful side dish that’s crispy around the edges, decadently cheesy, and positively melt-in-your-mouth, look no further than Parmesan Potato Stacks in Muffin Tin. This recipe transforms humble Yukon Gold potatoes into elegant, golden stacks layered with buttery richness, aromatic thyme, and a crown of nutty Parmesan. What’s even better? They’re bake-and-serve easy, delivering flavor and flair without fuss. Whether gracing your holiday table or jazzing up a weeknight dinner, these irresistible stacks always steal the show.
Ingredients You’ll Need
You only need a handful of straightforward, flavorful ingredients to create these Parmesan Potato Stacks in Muffin Tin. Each one has a role—from creating that signature crisp edge to infusing every bite with buttery, herby, cheesy goodness.
- Yukon Gold potatoes (2 pounds, thinly sliced): Creamy yet firm, they hold their shape and crisp beautifully for stacking.
- Unsalted butter (3 tablespoons, melted): Adds rich flavor and helps create those irresistibly crispy layers.
- Olive oil (2 tablespoons): Delivers extra depth and aids browning for beautiful golden color.
- Garlic powder (1 teaspoon): Infuses the stacks with subtle, savory warmth in every layer.
- Fresh thyme leaves (1 teaspoon, or 1/2 teaspoon dried): Lends a bright herbal note that pairs perfectly with potatoes and cheese.
- Salt (1/2 teaspoon): Enhances all the flavors and seasons the potatoes through and through.
- Black pepper (1/4 teaspoon): Adds a gentle kick and balances the richness.
- Parmesan cheese (3/4 cup, grated): The star—salty, nutty, and melts into golden pockets of flavor.
- Fresh thyme and sea salt for garnish (optional): A sprinkle on top makes the stacks irresistibly pretty and extra flavorful.
How to Make Parmesan Potato Stacks in Muffin Tin
Step 1: Prep the Muffin Tin
First things first, preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with a touch of olive oil or nonstick spray. This step keeps those golden stacks from sticking and makes easy work of serving them up later.
Step 2: Slice Your Potatoes Evenly
Pull out your mandoline or the sharpest knife you have—thin, even potato slices are the secret to layers that cook perfectly and crisp up around the edges. Aim for slices about 1/8 inch thick for the best texture in your Parmesan Potato Stacks in Muffin Tin.
Step 3: Toss Potato Slices with Flavor
In a large mixing bowl, combine the sliced potatoes with melted butter, olive oil, garlic powder, thyme, salt, pepper, and all that luscious grated Parmesan. Use your hands or tongs to toss thoroughly, making sure every potato is glistening and well-coated with seasoning and cheese.
Step 4: Stack Into Muffin Cups
Grab a handful of slices and layer them neatly into each muffin cup, slightly overlapping each round as you build up the stack to the top. Scoop up extra cheese and seasonings from the bowl and tuck them between the layers—trust me, you want every crumb to end up in those stacks!
Step 5: Bake to Golden Perfection
Slide your muffin tin into the oven and bake for 45 to 50 minutes. Watch as the tops turn gloriously crispy and golden brown, while the insides become irresistibly tender. The aroma of baked potatoes, butter, and Parmesan will have everyone hovering in the kitchen!
Step 6: Cool and Serve
Let the stacks cool in the pan for about 5 minutes so they set up and are easier to remove. Use a spoon or offset spatula to gently lift each Parmesan Potato Stack from the muffin tin. Add a scatter of fresh thyme and a pinch of sea salt for a dreamy finishing touch—then serve them warm for maximum delight.
How to Serve Parmesan Potato Stacks in Muffin Tin
Garnishes
A finishing touch makes all the difference. Dust your stacks with a little more freshly grated Parmesan and scatter over some chopped fresh thyme or a sprinkle of flaky sea salt. The burst of green and crystal salt on top looks elegant and wakes up all the savory flavors.
Side Dishes
These Parmesan Potato Stacks in Muffin Tin shine beside juicy roasts, grilled chicken, or even a festive turkey. They love the company of vibrant salads—try a peppery arugula mix with lemon vinaigrette—or any simple steamed green veggie for gorgeous color contrast.
Creative Ways to Present
Stack the finished potatoes high on a platter for a party-perfect display, or nestle them in mini cast iron skillets for rustic charm. For special occasions, serve each stack in individual ramekins or alongside a drizzle of truffle oil or a dollop of sour cream to really spoil your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover Parmesan Potato Stacks in Muffin Tin store well! Just pop cooled stacks into an airtight container and refrigerate for up to 3 days. The flavors meld even more as they sit, making them just as crave-worthy the next day.
Freezing
For longer storage, you can freeze fully cooked stacks in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Freeze only after baking for best texture—raw potatoes tend to turn grainy if frozen before cooking.
Reheating
To bring them back to their crispy, cheesy glory, reheat the stacks in a 375°F oven for 10 to 15 minutes, straight from the fridge. If reheating from frozen, allow to thaw in the fridge first, then pop in the oven until warmed through and golden at the edges.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds deliver a buttery texture and hold their shape well, you can also use Russet potatoes for a fluffier feel. Just be sure to aim for thin, even slices no matter which variety you choose.
What’s the secret to getting crispy edges?
Thin, evenly sliced potatoes and a hot oven are key! A mandoline makes this easy. Also, make sure each slice gets a nice coating of butter and oil—these help crisp up the layers while the Parmesan caramelizes into a delicate crust.
Can I add other cheeses?
Definitely! While Parmesan brings its signature sharp savoriness, feel free to tuck in a little Gruyère or mozzarella between layers for more richness or melty stretch. Just don’t go overboard, or you’ll overwhelm those lovely crisp edges.
Are Parmesan Potato Stacks in Muffin Tin gluten-free?
Yes! As written, this recipe is naturally gluten-free. Just double-check that your cheese and seasonings are certified gluten free if you’re serving anyone with celiac or severe gluten sensitivities.
How do I keep the stacks from sticking to the muffin tin?
A generous greasing (with butter, oil, or nonstick spray) makes all the difference. Let the stacks cool for several minutes before removing, and use a thin spatula or knife to loosen any crispy spots—it’s worth the patience for neat, stunning stacks!
Final Thoughts
Whether you’re looking to impress at Sunday dinner or bring something special to your next potluck, give Parmesan Potato Stacks in Muffin Tin a try. They might just become your new favorite way to enjoy potatoes—crispy, cheesy, and utterly irresistible every time.
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Parmesan Potato Stacks in Muffin Tin Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 stacks
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
These Parmesan Potato Stacks are a delightful twist on traditional roasted potatoes. Baked in a muffin tin, they come out crispy on the edges, tender in the middle, and loaded with savory Parmesan flavor. They make a stunning side dish for any occasion.
Ingredients
Parmesan Potato Stacks:
- 2 pounds Yukon Gold potatoes (thinly sliced)
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup grated Parmesan cheese
Garnish:
- Fresh thyme
- Sea salt
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Prepare the potatoes: In a bowl, toss potatoes with butter, olive oil, garlic powder, thyme, salt, pepper, and Parmesan until coated.
- Stack the potatoes: Layer slices into each muffin cup, filling to the top.
- Bake: Bake for 45–50 minutes until golden and crispy.
- Finish and serve: Let cool for 5 minutes, then garnish with thyme and sea salt before serving.
Notes
- Use a mandoline for consistent slices.
- For extra richness, sprinkle Gruyère or mozzarella between layers.
- Perfect for holidays or parties.
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