Parmesan Potato Stacks

Parmesan Potato Stacks

Watch the video for this recipe:

I have always loved potatoes and tried to find various simple delicious recipes to cook them.

 

When I ran over these Parmesan potato stacks on Pinterest I knew I will give them a try sooner or later, as they are so easy to prepare and  look quite impressive. I liked everything about the recipe and added some garlic powder for extra flavor.

 

These potato stacks make a great side dish or appetizer that your family and guests will definitely enjoy.  They are also very flavorful because of the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

 

A good tip for cutting the potatoes in very thin slices is to use a  mandoline slicer as it goes faster and more evenly and in this way potatoes don't oxidize. 

 

Related Posts:

Potato Soufflé

Roasted Potato and Cheese Tater Tots
Parmesan Roasted Baby Potatoes

 

Recipe adapted after whatsgabycooking

 

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Ingredients
  • Makes about 4-6 servings
  • 3 tbsp (45g) butter, melted
  • 2 tbsp (25g) Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1 tsp thyme leaves
  • salt and freshly ground black pepper
  • 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
Directions
  1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
    potato_stacks_step1potato_stacks_step2
  2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
    potato_stacks_step3potato_stacks_step4potato_stacks_step5potato_stacks_step6
  3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.
    potato_stacks_step7potato_stacks_step8
  4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
  5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.
Parmesan Potato Stacks-1
Nutrition facts 1 serving (- 2 stacks - 246g) - Calories:225, Fat:7.0g, Saturated Fat:4.5g, Unsaturated Fat:0.0g, Carbohydrates:38.0g, Sugar:3.2g, Fiber:6.4g, Protein:4.6g, Cholesterol: 19mg, Calories from Fat 63, Sodium 82mg, Potassium 974mg, Vitamin A 5%, Vitamin C 78%, Calcium 5%, Iron 9%, Nutrition Grade C+, daily percent values are based on a 2000 calorie diet
On October 14, 2015 at 02:19 am, Thalia @ butter and brioche said...
These potato stacks are making me SO hungry.. I love cheesy herbed potato recipes like this!
On October 14, 2015 at 09:23 am, Kayle (The Cooking Actress) said...
these potato stacks look so beautiful and sophisticated and DELICIOUS!!!
On October 14, 2015 at 06:39 pm, Whitni @ A Cookie & A Kiss said...
These look so yummy! I love this idea to do stacks!
Re:

Glad you like the idea.. hope you will give it a try

On October 20, 2015 at 08:31 pm, Kristi @ Inspiration Kitchen said...
These potato stacks look amazing Ella! Not only are they gorgeous to look at, but I'll bet they taste incredible too. It doesn't hurt that I'm a huge potato lover. Your photos are gorgeous! :-)
On October 20, 2015 at 08:42 pm, Liz said...
I made something similar over the weekend---but a bigger version in a loaf pan. Needs a little tweaking but Bill loved it! Your individual servings are beautiful! And I'm going to have to try thyme instead of rosemary next time :)
On November 05, 2015 at 01:57 pm, Jennette Ross said...
What a classy presentation these potatoes would be at a party. Your tutorial video was great. They don't look hard, even for a beginner cook to tackle. Nice job!
Re:

Yes.. they are perfect for a gathering and so easy to prepare .. hope you will try them out

On November 09, 2015 at 05:56 am, Sophie said...
Hi, I would like to know what the name of the oven you are using, because I find it really practical, I think you used to use competive oven before, but this one really inspired me.Do tell me. Thanks
Re:

I am using Boch series 8 oven.. I am very pleased about it though I didn't have time to test it to it's full capacity yet ..http://www.bosch-home.co.uk/serie8-cooking.html

On December 17, 2015 at 07:29 am, Debra said...
Can these be backed and then reheated to serve?
Re:

sure.. this is what I did too:)

On February 03, 2016 at 12:50 am, Noreen said...
I looooooved these, I made the full amount and froze some for later. I used them for a breakfast dish with bacon , eggs and roasted tomatoes as a weekend brunch dish, so good, so good.
On February 07, 2016 at 12:28 pm, Christine said...
Try these! Here is the reciepe
On February 18, 2016 at 03:35 am, Robert Huiberts said...
We've tried these stack lately. They were really marvelous. Immediately one of our faves.
On April 03, 2016 at 07:31 am, Helena said...
Wondeful side dish. Thank YOU!
On April 17, 2016 at 07:31 am, Rianne said...
They look amazing! I am going to try to maine them next week. If I would reheat in an oven on 220 C (a long with some other dish) how long should it be in there?
On April 30, 2016 at 12:12 pm, Tess said...
It appears you peeled the potatoes first, correct? Has anyone tried these with the skins on?
On July 20, 2016 at 08:52 am, Rebekah said...
I recently came across your blog but haven't been able to try anything until last night, which was this recipe. It was absolutely delicious. My husband is not a fan of thyme (or rosemary) which is a bummer for me because I love those flavors. Is there another seasoning you would recommend for his half of the potatoes :) . I am looking forward to making more of your dishes (making your cauliflower soup tonight). So many of them look delicious.
On September 21, 2016 at 05:03 pm, Cindy said...
I want to try these at my little bar and grill this weekend, but I'm wondering if anyone has made them and reheated/or kept them warm successfully? How? Also, I love the thyme, but I may use chives at the cafe for those that don't like it. Has anyone tried chives or green onions with this dish?
Re:

Chives or green onion will work nice too.. make the and reheat in the oven, will be just fine

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