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Crispy Potato Stacks

American · Side · Easy

Crispy Potato Stacks

Total
1 hr 15 min
Prep
20 min
Serves
6
Calories
235
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Thin potato slices bake in muffin cups with garlic butter and Parmesan, forming crisp, lacy edges around tender layered centers.

A muffin tin holds Crispy Potato Stacks upright while heat reaches the exposed edges of every slice. Butter carries the garlic through the layers, and a small amount of Parmesan browns against the metal to form a savory crust.

Slice the potatoes consistently thin so the centers finish before the rims darken. Small Yukon Gold potatoes fit standard muffin cups neatly and stay creamy rather than chalky after baking.

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Method

  1. Heat the oven to 375°F (190°C). Brush 12 standard muffin cups with 1 tablespoon melted butter.

  2. Slice the Yukon Gold potatoes 1/16 inch thick with a mandoline and its hand guard. Toss with the remaining butter, Parmesan, garlic, thyme, salt and black pepper, separating slices so the seasoning reaches between them.

  3. Stack the slices in the cups, pressing lightly and keeping the tops just above the rims. Cover loosely with foil and bake for .

  4. Remove the foil and bake for more, until the edges are deeply golden and a knife passes through the centers easily.

  5. Rest for , then loosen the sides with a thin spatula and lift out. Serve 2 stacks per person.

Forkue tips

  • For vegetarian stacks, choose a Parmesan-style cheese made with vegetarian rennet.

Storing and reheating

Refrigerate for 3 days. Reheat on a sheet pan at 400°F until the edges crisp again; leave space between stacks so steam can escape.

Kitchen gear

Muffin tinTop picks on AmazonMandolineTop picks on Amazon
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Nutrition per serving, estimated

235Calories
5gProtein
28gCarbs
12gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Crispy Potato Stacks: FAQ

Can I slice the potatoes with a knife?

Yes, if you can make evenly thin slices. Thicker pieces need longer under foil before uncovering, so check the center with a knife.

Why are my stacks stuck in the pan?

The cups may be undergreased or the cheese has not cooled enough to set. Butter the bases and sides, then rest the stacks briefly before loosening them.

How do I store and reheat Crispy Potato Stacks?

Refrigerate for 3 days. Reheat on a sheet pan at 400°F until the edges crisp again; leave space between stacks so steam can escape.

How long does Crispy Potato Stacks take?

About 1 hr 15 min in total: 20 min prep and 55 min cooking.

What do I need to make Crispy Potato Stacks?

The key ingredients are yukon gold potatoes, butter, parmesan, garlic and thyme, plus pantry basics.

Any tips for Crispy Potato Stacks?

For vegetarian stacks, choose a Parmesan-style cheese made with vegetarian rennet.

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