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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  • 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)
  1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
  2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
  3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.
  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!

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!

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

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 ..

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

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?

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

On October 27, 2016 at 06:54 pm, Miriam said...
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.
On December 11, 2016 at 05:22 pm, Kim said...
If made ahead, how would you reheat these? They are delicious and easy to make!
On November 20, 2018 at 11:44 pm, eric said...
Can we use russet potatoes instead of gold potatoes?

Hello Eric.

Sure, you can use russet potatoes too.

On February 09, 2019 at 05:18 pm, Marion said...
Made these today. So easy and so delicious
On December 15, 2019 at 03:29 am, marie said...
Love this recipe. Simple and amazing, thanks for sharing

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