Parmesan Potato Stacks

I’ve always had a soft spot for potatoes and have been on the lookout for easy and tasty recipes to cook them. When I came across these Parmesan Potato Stacks, I knew I had to give them a shot at some point because they’re super easy to make and look really impressive. I liked everything about the recipe and decided to add some garlic powder to give it an extra kick of flavor.

These potato stacks are perfect as a side dish or appetizer that your family and guests will absolutely love. They’re bursting with flavor thanks to the thyme, garlic, and Parmesan, which I personally enjoy combining with potatoes. But if you’re not a fan of thyme, feel free to use other herbs like rosemary, oregano, or basil that you prefer.

Here’s a neat trick for slicing the potatoes into thin pieces: try using a mandoline slicer. It makes the process quicker and prevents the potatoes from turning brown. So, you can whip up these Parmesan potato stacks with ease and enjoy their delightful taste and appealing appearance.

How to make Parmesan Potato Stacks

To begin, you’ll want to preheat your oven to a temperature of 375°F (190°C). Take 12 muffin cups and generously butter them. Set them aside for now.

Next, take your potato slices and place them in a spacious bowl. Add the melted butter, Parmesan cheese, thyme, garlic, salt, and pepper to the bowl. Give everything a good toss, ensuring that each slice is thoroughly coated with the flavorful mixture.

Now, it’s time to assemble the potato stacks. Take the coated slices and layer them one on top of another, creating neat and compact stacks. Place these stacks into the previously prepared muffin cups. As a final touch, sprinkle a pinch of freshly ground black pepper over the stacks, adding an extra burst of flavor.

Allow them to bake until the edges and tops of the potato stacks turn a glorious golden brown, and the centers become tender. This should take approximately 55 minutes to 1 hour, depending on your oven’s heat distribution and the desired level of crispiness.

Carefully remove the muffin cups from the oven. Let them rest for about 5 minutes, allowing the flavors to settle and the stacks to firm up slightly. Take the potato stacks out of the muffin cups, and for an elegant finishing touch, garnish them with a sprinkle of Parmesan cheese and a sprig of fresh thyme.

Now, you can savor the mouthwatering aroma and indulge in the delectable Parmesan potato stacks that you’ve lovingly prepared. They’re bound to impress with their crispy exterior, tender interior, and the delightful combination of flavors from the Parmesan, thyme, and garlic. Hope you will try them out. Tag me on Instagram if you do. Enjoy!

Other potato recipes you may like to try

These Crispy Sliced Roasted Potatoes are one of the best-roasted potatoes you can ever make. Potatoes never looked more beautiful than this and they taste as good as they look. Thinly sliced potatoes tossed in olive oil, Parmesan, garlic, breadcrumbs, and thyme are roasted to golden perfection and served with crispy bacon bits.

These Bloomin’ Potatoes look so inviting and make such a great dish either for lunch or dinner or for special occasions when you have guests around. They get crispy on the outside while still soft and tender inside, topped with that melted cheese, sour cream and crispy chorizo. They are so good that it is simply hard to resist such a treat.

Indulge in the ultimate comfort food with our irresistible Potato Gratin recipe. Layers of thinly sliced potatoes are bathed in a creamy, cheesy sauce, creating a harmonious blend of flavors and textures. Baked to perfection, this dish is a crowd-pleaser that will leave everyone craving for more.

For more potato recipes check our collection of 25 Best Potato Recipes.

Parmesan Potato Stacks on plate

Potato Crust Quiche
Meat and Potato Skillet
Basic Mashed Potatoes
Sweet Potato Soufflé
Stuffed Sweet Potatoes
Roasted Sweet Potatoes with Goat Cheese and Candied Bacon
Mashed Potato Casserole
Potato Soufflé
Roasted Potato and Cheese Tater Tots
Parmesan Roasted Baby Potatoes
Baked Potato Cheese Balls
Cheese Potato Pancakes

Recipe adapted after whatsgabycooking

Parmesan Potato Stacks

Parmesan Potato Stacks

5 from 4 votes
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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 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)


  • 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.



Serving: 1gCalories: 225kcalCarbohydrates: 38gProtein: 4.6gFat: 7gSaturated Fat: 4.5gCholesterol: 19mgSugar: 3.2g
Calories: 225kcal
Course: Main Course
Cuisine: American
Keyword: garlic potato stacks, parmesan garlic potato stacks, parmesan potato stacks, parmesan thyme potato stacks, potato stacks

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:

    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.

    1. Ella-HomeCookingAdventure Author says:

      I am using Boch series 8 oven..

  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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