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 parmesan 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.

Parmesan Potato Stacks on plate

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Recipe adapted after whatsgabycooking

Parmesan Potato Stacks

Parmesan Potato Stacks

5 from 1 vote
These Parmesan 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.
Servings 6 servings
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

  • 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)

Instructions
 

  • Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
  • Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
  • Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.
  • Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
  • Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.

Nutrition

Serving: 1gSugar: 3.2gCholesterol: 19mgCalories: 225kcalSaturated Fat: 4.5gFat: 7gProtein: 4.6gCarbohydrates: 38g
Calories: 225kcal
Course: Main Course
Cuisine: American
Keyword: garlic potato stacks, parmesan garlic potato stacks, parmesan potato stacks, parmesan thyme potato stacks, potato stacks
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,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Thalia @ butter and brioche Author says:

    These potato stacks are making me SO hungry.. I love cheesy herbed potato recipes like this!

  2. Kayle (The Cooking Actress) Author says:

    these potato stacks look so beautiful and sophisticated and DELICIOUS!!!

  3. Whitni @ A Cookie & A Kiss Author says:

    These look so yummy! I love this idea to do stacks!

    1. Ella-HomeCookingAdventure Author says:

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

  4. Kristi @ Inspiration Kitchen Author says:

    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! 🙂

  5. 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 🙂

  6. Jennette Ross Author says:

    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!

    1. Ella-HomeCookingAdventure Author says:

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

  7. Sophie Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      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

  8. Debra Author says:

    Can these be backed and then reheated to serve?

    1. Ella-HomeCookingAdventure Author says:

      sure.. this is what I did too:)

  9. Noreen Author says:

    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.

  10. Christine Author says:

    Try these! Here is the reciepe

  11. Robert Huiberts Author says:

    We’ve tried these stack lately. They were really marvelous. Immediately one of our faves.

  12. Helena Author says:

    Wondeful side dish. Thank YOU!

  13. Rianne Author says:

    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?

  14. Tess Author says:

    It appears you peeled the potatoes first, correct? Has anyone tried these with the skins on?

  15. Rebekah Author says:

    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.

  16. 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?

    1. Ella-HomeCookingAdventure Author says:

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

  17. Miriam Author says:

    I would love to make a bunch of them and freeze them for a beautiful weeknight side. Would you freeze them fully-cooked, par-cooked or raw?

    Made them tonight – absolute raves from adults and kids alike.

  18. If made ahead, how would you reheat these?

    They are delicious and easy to make!

  19. eric Author says:

    Can we use russet potatoes instead of gold potatoes?

    1. Ella-HomeCookingAdventure Author says:

      Hello Eric.

      Sure, you can use russet potatoes too.

  20. Marion Author says:

    Made these today. So easy and so delicious

  21. marie Author says:

    Love this recipe. Simple and amazing, thanks for sharing

  22. discountsau says:

    5 stars
    I usually don’t like upside-down cakes – I don’t like mushy cakes after soaking fruit like strawberries. However, this looks very good!

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