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.
RELATED POSTS:
Potato Soufflé
Roasted Potato and Cheese Tater Tots
Parmesan Roasted Baby Potatoes
Recipe adapted after whatsgabycooking
Parmesan Potato Stacks
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.
Video
Nutrition
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.
These potato stacks are making me SO hungry.. I love cheesy herbed potato recipes like this!
these potato stacks look so beautiful and sophisticated and DELICIOUS!!!
These look so yummy! I love this idea to do stacks!
Glad you like the idea.. hope you will give it a try
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! 🙂
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 🙂
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!
Yes.. they are perfect for a gathering and so easy to prepare .. hope you will try them out
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
I am using Boch series 8 oven..
Can these be backed and then reheated to serve?
sure.. this is what I did too:)
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.
Try these! Here is the reciepe
We’ve tried these stack lately. They were really marvelous. Immediately one of our faves.
Wondeful side dish. Thank YOU!
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?
It appears you peeled the potatoes first, correct? Has anyone tried these with the skins on?
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.
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?
Chives or green onion will work nice too.. make the and reheat in the oven, will be just fine
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.
If made ahead, how would you reheat these?
They are delicious and easy to make!
Can we use russet potatoes instead of gold potatoes?
Hello Eric.
Sure, you can use russet potatoes too.
Made these today. So easy and so delicious
Love this recipe. Simple and amazing, thanks for sharing
I usually don’t like upside-down cakes – I don’t like mushy cakes after soaking fruit like strawberries. However, this looks very good!