Parmesan Potato Stacks
Crispy, cheesy, and satisfying Parmesan Potato Stacks made from layered russet potatoes, perfect for gatherings or cozy nights at home.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup grated Parmesan cheese
- 1 tsp dried thyme (optional)
- Non-stick cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with non-stick cooking spray.
- Slice the russet potatoes using a mandoline or a sharp knife for uniform slices, aiming for about 1/8-inch thick.
- Toss the potato slices in a bowl with melted butter, olive oil, garlic powder, salt, and black pepper until well coated.
- Stack the potato slices in the muffin cups, layering some grated Parmesan cheese between every few slices. Optionally, sprinkle thyme on top.
- Bake for 45-50 minutes until the edges are golden and crispy, watching closely in the last few minutes.
- Serve warm as a side dish or appetizer.
Notes
For extra crispiness, add a few extra minutes to the baking time and check frequently to avoid burning. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg