Crispy on the edges, tender in the center, loaded with garlic, herbs, and melted cheese—these individual potato stacks make a delicious side dish or appetizer.
Ingredients
- 2 lbs (900 g) Yukon Gold or baby potatoes
- 2 tbsp olive oil
- 3 tbsp unsalted butter, melted
- 3 garlic cloves, finely minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup (75 g) shredded Parmesan cheese
- ¾ cup (85 g) shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
- Cooking spray or a little butter for the muffin tin
Instructions
1. Prepare the potatoes
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
Wash and peel the potatoes if desired. Slice them very thinly, about ⅛ inch (3 mm) thick. A mandoline slicer works best for even slices.
2. Make the garlic-herb butter
In a large bowl, combine the melted butter, olive oil, minced garlic, thyme, parsley, rosemary, salt, and black pepper.
3. Coat the potatoes
Add the potato slices and toss gently until every slice is coated with the garlic-herb mixture.
4. Build the stacks
Place 2–3 potato slices into each muffin cup. Sprinkle with a little Parmesan and mozzarella. Continue layering potatoes and cheese until each cup is filled slightly above the rim.
5. Bake
Cover the muffin tin loosely with foil and bake for 25 minutes.
Remove the foil and continue baking for another 20–25 minutes, or until the potatoes are tender in the center and the tops are golden and crispy.
6. Finish and serve
Let the potato stacks rest for 5–10 minutes before carefully removing them from the muffin tin. Sprinkle with fresh parsley and a little extra Parmesan if desired.
Cooking Tips
- Slice the potatoes evenly so they cook at the same rate.
- Don’t make the layers too thick; thin layers create better crispy edges.
- Yukon Gold potatoes give the stacks a naturally buttery texture.
- For extra crispiness, broil for 1–2 minutes at the end, watching carefully.
- You can substitute cheddar, Gruyère, or Monterey Jack for some or all of the mozzarella.
Nutrition Information
Estimated per serving, based on 6 servings:
- Calories: ~300
- Protein: ~9 g
- Carbohydrates: ~32 g
- Fat: ~16 g
- Saturated Fat: ~8 g
- Fiber: ~3 g
- Sugar: ~2 g
- Sodium: ~430 mg
Nutrition values are estimates and can vary depending on the potatoes, cheese, and exact quantities used.
Q&A
Q: Can I make these ahead of time?
Yes. Assemble the stacks several hours ahead, cover, and refrigerate. Bake when ready, adding a few extra minutes if needed.
Q: Can I use sweet potatoes?
Yes. Sweet potatoes work well, although they will have a softer texture and slightly sweeter flavor.
Q: Can I freeze potato stacks?
Yes, but freshly baked stacks have the best texture. Cool completely, freeze individually, then reheat in the oven or air fryer.
Q: Can I make them without Parmesan?
Absolutely. Use additional mozzarella or another flavorful melting cheese.
Q: How do I know they’re done?
Insert a thin knife or toothpick into the center. It should slide through the potato easily, while the edges should be golden and crisp.
Serving Ideas
Serve these potato stacks alongside:
- Grilled chicken
- Roast beef
- Baked salmon
- Steak
- Roasted vegetables
- A fresh green salad
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Resting Time: 5–10 minutes
Total Time: About 1 hour 15 minutes
Servings: 6