Amazing 12 Crispy Parmesan potato stacks

Are you tired of serving the same old boring potato dish every time you have company? I know I was! It always felt like side dishes were neglected, but I realized serving something simple doesn’t mean it has to look humble. That’s why I am so excited to share what I consider the ultimate game-changer: our Crispy Parmesan Potato Stacks baked right in a muffin tin. These little towers look like they came straight from a fancy restaurant, but trust me, they are one of the easiest things you’ll make all year. Turning humble potatoes into stunning potato stacks is just one of those kitchen magic moments I live for. You’ve got to try this! You can check out all my other favorite simple side dishes right here.

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Why These Crispy Potato Stacks Are Your New Favorite Layered Potato Side Dish

Honestly, I keep making these because they look like I spent hours fussing over them, but I didn’t! Preparing these is actually part of what makes this an easy potato stacks recipe suitable for busy weeknights, though they certainly shine at the holidays too.

What’s not to love about this presentation?

• They look completely gourmet, like something you’d pay extra for when dining out.
• That muffin tin method guarantees ultimate crispiness—we’re talking golden, crunchy edges all around!
• The flavor is rich thanks to that garlic and Parmesan coating.

If you’re looking for the best layered potato side dish that delivers wow factor without the stress, you just found it. See the magic yourself here! I think you’ll agree that this technique is completely brilliant. You have to save this specific recipe!

Ingredients for Perfect Garlic Parmesan Potato Stacks

To make these beautiful stacks, we keep the ingredient list super straightforward, which is exactly how I like it! You’ll need about 4 tablespoons of melted unsalted butter because we want flavor, not margarine, right? Then grab 2 pounds of Yukon Gold potatoes. They must be peeled for that clean, stacked look! We toss everything with 3 tablespoons of grated Parmesan cheese, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and just salt and pepper to taste. Make sure your muffin tin is ready to go! I always think about my cheesy cauliflower rice recipe when preparing the butter mixture—it’s all about getting those spices incorporated.

Ingredient Notes and Cheese Substitutions for Potato Stacks

Listen, the potato choice really matters here. I insist on Yukon Gold potatoes. They strike that perfect balance; they’re waxy enough to hold their shape when sliced thin, but starchy enough to get that wonderfully creamy texture inside the stack while the edges bake up crisp. If you’re not feeling Parmesan, don’t sweat it! The recipe works just as beautifully if you swap it out for Gruyère cheese—it melts so well and adds a nutty depth to your potato stacks.

The Best Potato Stacks Method: Step-by-Step Instructions

Okay, let’s get down to the actual cooking part! First things first, get that oven fired up to 400 degrees Fahrenheit. We want it hot before these lovely layers even think about going in. Grab your 12-cup muffin tin and spray it generously—or brush it with some of that melted butter. Don’t skimp here, or they’ll stick!

The next crucial step is slicing. Seriously, the thinner the potato slices, the better they stack and the crispier they get! If you have a mandoline slicer, use it; those 1/8-inch slices cook evenly, which is non-negotiable for perfect potato stacks. If you’re using a knife, take your time and be careful! Once everything is sliced, toss those thin beauties into the seasoned butter mixture until they are fully coated. Then, just start layering about 4 or 5 slices vertically in each cup, making a pretty little fan shape.

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They go right into the oven for 35 to 45 minutes. After about 20 minutes, I always sneak a peek and do my special trick to guarantee crunch. You can find more detailed timing tips on my dedicated guide to stacking potatoes. And don’t forget to check out the approach they use over here!

Achieving Ultra Crispy Edges on Your Potato Stacks

This is the secret to getting those amazing, restaurant-style edges that everyone fights over. About halfway through the baking time, gently open the oven and brush the very top edges of the exposed potato slices with just a tiny bit more melted butter. Why do I do this extra step? Because the fat helps those sugary, cheesy edges caramelize and crisp up beautifully while preventing the rest of the stack from drying out. That little bit of extra attention delivers the ultimate crispy baked potato stacks.

Tips for Success When Making Muffin Tin Potato Stacks

I want you to succeed with this recipe so much, so let me share a few non-negotiable things I learned through trial and error. The most important thing when making muffin tin potato stacks is the layering process itself. Don’t just drop the slices in there!

You really need to press those thin layers down firmly into the bottom of the cup after you place them. They look impressive when they puff up during baking, but they need that initial packing to stay put and create those defined layers we want. Remember, aim for 1/8-inch slices!

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Because these are individual servings, cleanup and serving are a breeze, which is why I think they’re perfect for parties. If you want an extra layer of assurance against sticking—since potatoes can sometimes be stubborn—you might want to check out my tips for non-stick wedges as well, though thorough greasing usually does the trick for these stacks!

Serving Suggestions for Gourmet Potato Stacks

This is the best part—figuring out what to serve these beautiful potato creations alongside! Because they look so fancy, these gourmet potato stacks elevate any meal instantly. If I’m serving them on a busy Tuesday night, they pair perfectly with some simple roasted meat, like my recipe for juicy roast chicken. The potatoes soak up all the delicious pan drippings, and you feel like you’ve had a fancy dinner!

But if the holidays roll around, watch out! They look absolutely stunning flanking a beautiful centerpiece like a glazed roast. Seriously, try serving them next to my holiday ham—they look like they belong right there on the centerpiece platter. They work for everything, which is why I love this recipe so much!

Storage and Reheating for Cheesy Potato Stacks

Even though these cheesy potato stacks disappear fast at my house, sometimes I end up with a few survivors! If you do have leftovers, don’t just toss them in the fridge and forget them. The key here is preserving that gorgeous crispiness we worked so hard to achieve.

Store any cooled leftovers in an airtight container. The microwave? Absolutely not! That’s the enemy of crispiness, and it will just steam them soft again. The best way to bring them back to life is in a hot oven or an air fryer for about 5 to 8 minutes at 375°F. That blast of dry heat re-crisps the edges perfectly. If you’re looking for other ways to manage dinner leftovers, I have some fun ideas for turning leftovers into something new!

Frequently Asked Questions About Potato Stacks

Can I make these potato stacks ahead of time?

Oh, that’s a great question for when you need to prep for a big party! You have a couple of options here. You can definitely slice your potatoes, coat them in the butter mixture, and layer them all into the muffin tin, but don’t bake them yet. Just cover the whole thing tightly with plastic wrap and pop it in the fridge for up to 24 hours. When you’re ready to cook, pull them out about 30 minutes before baking so they aren’t ice cold, and add about 5 to 7 minutes onto the baking time. If you bake them fully ahead of time, you save them for baking later, which is why my reheating tip above is so important for crispness!

What is the best potato to use for crispy potato stacks?

I am such a stickler for the type of potato you use! For these specifically, I really, really recommend Yukon Gold potatoes. They are considered all-purpose, but they have just the right amount of starch to hold those beautiful layers together while still becoming beautifully tender inside. If you use a very waxy potato, like a red potato, they tend to stay a little too firm and don’t absorb that garlic butter as well. If you use a super high-starch potato, like a Russet, they might fall apart on you too easily! Yukon Gold is the true winner for crispy potato stacks.

How do I prevent the potato stacks from sticking to the muffin tin?

Sticking used to give me nightmares, especially when I knew I had to serve them individually! My first and most vital defense is using a quality baking spray—not just a light spritz, but a thorough coating over every single cup. If you look closely at the recipe, I mention brushing with melted butter as an alternative, and that works great too! If you have absolutely *any* fear of sticking, especially if your muffin tin is older, I sometimes line the bottom of the cup very loosely with a small, cut-out circle of parchment paper before spraying the rest. That way, when you go to gently loosen them for serving, they slide right out!

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Nutritional Estimate for Individual Potato Stacks

Now, I know we aren’t exactly making diet food here—we use real butter and real Parmesan, after all! But it’s always good to have an idea of what’s what. Based on the full recipe yield of 12 stacks, one serving comes out to about 145 calories, with 8 grams of fat (5 saturated) and 17 grams of carbs. Please remember these numbers are just estimates based on my specific ingredient brands, so your actual values might shift a little. It’s comfort food, people, but one that tastes absolutely amazing!

Share Your Elegant Potato Side Dish Creations

I truly hope you get these potato stacks on your table soon! When you make them—whether it’s for a quiet Tuesday night supper or a big holiday gathering—snap a picture and tag me! I absolutely love seeing my recipes come to life in your kitchens. There is nothing better than knowing I’ve helped bring a little bit of that soulful, comforting joy to your family meal.

If you made these stacked beauties, please do me a huge favor and leave a rating and a little note in the comment section below. Let me know how crispy those edges got or if you tried swapping the cheese out! Your feedback helps me know what you love, and it helps other home cooks feel confident trying the recipe too. Happy cooking, my friend, and don’t forget to peek at my latest adventures over on the main blog page!

Crispy Parmesan Potato Stacks Baked in a Muffin Tin

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Make impressive, gourmet-style potato stacks that are crispy on the edges and tender inside. This easy recipe uses thinly sliced potatoes layered with garlic butter and Parmesan cheese, baked perfectly in a muffin tin for individual servings.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 12 stacks 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 4 tablespoons unsalted butter, melted
• 2 pounds Yukon Gold potatoes, peeled
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or extra butter for the muffin tin

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Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray a standard 12-cup muffin tin with cooking spray or brush with melted butter.
2. Thinly slice the potatoes. You need slices about 1/8-inch thick. A mandoline slicer works best for uniform thickness, but use a sharp knife carefully if you do not have one.
3. In a medium bowl, combine the melted butter, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well.
4. Add the potato slices to the butter mixture. Gently toss the slices until they are evenly coated with the butter and seasoning.
5. Take about 4 to 5 potato slices and layer them vertically inside each muffin cup, slightly overlapping them to form a small fan or stack shape. Press them down gently.
6. Bake for 35 to 45 minutes, or until the edges of the potatoes are golden brown and crispy, and the centers are tender when pierced with a fork.
7. Carefully remove the potato stacks from the muffin tin using a small offset spatula or butter knife to loosen the edges.
8. Serve immediately as an elegant side dish for dinner or holidays.

Notes

• For extra crispiness, brush the top edges of the exposed potato slices with a little extra melted butter halfway through baking.
• Yukon Gold potatoes hold their shape well and provide a creamy texture inside the stack.
• If you prefer Gruyère cheese, substitute it for the Parmesan cheese in equal measure.
• These stacks are excellent for parties because they are individual servings.

Nutrition

• Serving Size: 1 stack
• Calories: 145
• Sugar: 1
• Sodium: 210
• Fat: 8
• Saturated Fat: 5
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 17
• Fiber: 2
• Protein: 3
• Cholesterol: 15