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These Parmesan Potato Stacks have become the star of my holiday table. My family still talks about the first time I made them last Christmas. The layers of thin potatoes get so perfectly crispy on the edges while staying tender inside. Every time I serve them guests ask for the recipe. The best part? They look fancy but they're actually so simple to make. Just layers of potatoes butter herbs and plenty of cheese. Pure comfort food dressed up for the holidays.
What Makes These Special
I've tried lots of potato recipes over the years but these stacks are something else. Each bite gives you that amazing crispy edge with soft middle. The garlic and parmesan sink into every layer while they bake. My daughter says they look like little present towers on the plate perfect for Christmas dinner. I love that I can make them ahead when the house gets busy with holiday preparations.
The Perfect Bite
Picture this thin potato slices all golden and crispy on the outside. When you cut into them they're buttery soft inside with that rich parmesan flavor in every layer. The fresh thyme adds such a lovely warmth. Sometimes I add a bit of mozzarella on top it melts into the most beautiful golden crust. My kitchen smells incredible every time I make these.
Why You Need These
These potatoes changed my holiday cooking game. They're packed with good stuff potatoes give you energy for those long holiday celebrations. My kids who usually pick at their vegetables clean their plates. I often make extra and reheat them the next day they're still delicious. The recipe is so flexible too throw in whatever herbs you have or try different cheeses.
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Shopping List
Here's what you'll want to grab from the store:
- 4 big potatoes I use Russet or Yukon Gold
- 2 tablespoons butter melted
- 1/2 cup fresh grated parmesan
- Fresh thyme from my herb garden
- 1 garlic clove
- Salt and pepper
- A bit of mozzarella if you're feeling extra cheesy
Kitchen Setup
Grab your muffin tin the regular size works perfectly. You'll need something to slice the potatoes really thin. I use my mandoline but a sharp knife works too if you've got steady hands. A big bowl for mixing everything together. Sometimes I use a brush for the butter but honestly clean hands work just fine.
Mix It Up
This recipe is so forgiving. Switch up the cheese I've used gruyere when I'm feeling fancy. Rosemary is lovely instead of thyme. No fresh garlic? The powder works in a pinch. Watching dairy? Olive oil is great instead of butter. My son loves when I add a pinch of chili flakes gives them a nice kick.
Making Magic
Get your oven nice and hot at 400°F. While it's heating slice those potatoes as thin as you can. Toss them in a bowl with melted butter parmesan thyme garlic salt and pepper. Layer them in your muffin tin. Don't worry if they're not perfect that's part of their charm. Top with a sprinkle of mozzarella if you want. Pop them in the oven for about 25 minutes until they're golden and crispy on top.
Perfect Partners
These stacks work with everything. They shine next to turkey or ham. My vegetarian friends love them alongside roasted vegetables. Put out some garlic aioli for dipping everyone goes crazy for that combo.
Kitchen Success Tips
Try to get your potato slices the same thickness they'll cook more evenly that way. Pack them pretty tight in the tin so they hold together. I always add extra parmesan on top for that crispy crust everyone fights over. If they need reheating just pop them in the oven for a few minutes.
Fresh and Leftover Tips
Keep any extras in a covered container in the fridge they'll stay good for three days. When you want them crispy again just warm them up in the oven at 350°F. You can freeze them too though they're best fresh.
Common Questions
Yes you can make these ahead. Get everything ready cover the tin with plastic and pop it in the fridge. Just bake when you need them. Russet or Yukon Gold potatoes work best they get that perfect texture. Skip the cheese if you want they're still delicious with just herbs and butter.
Family Favorites
These potato stacks have earned their spot in our holiday traditions. They're simple enough for a family dinner but special enough for celebrations. Give them a try I bet they'll become your tradition too. While you're here check out my other holiday favorites like those festive Spinach Feta Pinwheels or my Kiwi Wreath Salad. Each serving has about 150 calories just right for a satisfying side dish.
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Frequently Asked Questions
- → What's the best way to slice the potatoes thinly?
A mandoline slicer gives the most consistent thin slices. If using a knife, take extra care to slice as uniformly as possible for even cooking.
- → Can I prepare these ahead of time?
Yes, you can assemble the stacks in the muffin tin ahead of time and bake just before serving. Cover with plastic wrap and refrigerate until ready to bake.
- → Which potatoes work best for this recipe?
Both Russet and Yukon Gold potatoes work well. Russets get crispier, while Yukon Golds have a buttery, creamy texture.
- → How do I prevent the stacks from sticking?
Make sure to grease the muffin tin well. Let the stacks cool for a few minutes after baking to help them release more easily.
- → Can I use different herbs?
Yes, rosemary or parsley work great instead of thyme. You can also mix herbs for more complex flavors.