Parmesan Potato Stacks
These Parmesan Potato Stacks are a delightful twist on traditional potatoes. Thinly sliced Yukon gold potatoes are coated in a buttery, herby mixture, then stacked into individual portions and baked to golden perfection. The result is a fancy-looking side dish that's crispy on the edges, tender in the center, and bursting with flavor from the Parmesan and thyme. A fun and delicious addition to any meal!
— Constant Cookbook
Ingredients
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons grated parmesan cheese, plus extra for garnish
- 1 teaspoon chopped fresh thyme, plus extra for garnish
- Kosher salt and freshly cracked black pepper
- 8-10 yukon gold potatoes, sliced super thin (about 1/16 inch thick)
Instructions
- Preheat your oven to 375°F. Spray 12 standard muffin cups with nonstick cooking spray.
- In a large bowl, whisk together the butter, olive oil, parmesan, chopped thyme, kosher salt and freshly cracked black pepper. Add the potato slices and toss to coat evenly.
- Layer the potato slices into stacks in the prepared muffin cups, filling each one to the very top. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Remove the muffin tin from the oven and let the Parmesan Potato Stacks rest for 5 minutes. Carefully remove them with a small spoon and sprinkle with thyme leaves and extra Parmesan cheese if desired along with a sprinkle of salt and pepper. Serve immediately.
Nutrition
- Calories: 128 kcal
- Carbohydrate Content: 20 g
- Protein Content: 3 g
- Fat Content: 5 g
- Saturated Fat Content: 2 g
- Trans Fat Content: 0.1 g
- Cholesterol Content: 6 mg
- Sodium Content: 22 mg
- Fiber Content: 3 g
- Sugar Content: 1 g
- Unsaturated Fat Content: 2.4 g
- Serving Size: 1 serving
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