I reimagined Scalloped Potato Stacks using paper-thin potato slices layered with garlic, herbs, and Parmesan into elegant, savory towers that demand a second look.

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I fell for these Parmesan Potato Stacks the same way i fall for every showy side, slowly then all at once. Thin slices of Yukon Gold potatoes catch the light and soak up nutty Parmesan cheese so each bite feels layered and a little mysterious.

It reads more like a Layered Potato Dish, a tiny architectural thing on the plate not just a side. And those edges, they turn into Crispy Layered Potatoes that crackle in your mouth and make you want to reach in before anyone notices.

I promise you, it acts fancier than it really is and i’ve cheated dinner more than once.

Ingredients

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Potatoes: starchy carbs, vitamin C and fiber; hearty, savory base for the stacks
Parmesan adds umami, protein and calcium, salty crunchy crust when baked
Butter gives richness and browning mostly fat so use thoughtfully
Olive oil brings fruity flavor, heart healthy fats and crisping
Garlic adds bright savory bite, low calorie, may boost flavor depth
Thyme gives herbal notes, little calories, pairs well with potatoes
Cream makes layers silkier, adds fat and smooth mouthfeel if used

Ingredient Quantities

2 pounds Yukon Gold or russet potatoes very thinly sliced about 4 medium

4 tablespoons unsalted butter, melted

2 tbsp olive oil

1 cup finely grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon kosher salt plus more to taste

1/4 teaspoon freshly ground black pepper

2 tbsp heavy cream or whole milk optional

2 tablespoons chopped fresh parsley optional for garnish

How to Make this

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1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or a shallow baking dish well with a little of the melted butter plus a drizzle of olive oil.

2. Thinly slice the potatoes about 1/16 inch thick using a mandoline or sharp knife, skins on is fine. Put slices in cold water, swish until water clears to remove excess starch, soak 5–10 minutes then drain and pat very dry with towels.

3. Whisk together the melted butter, olive oil, minced garlic, chopped thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. If you’re using the cream, stir the 2 tablespoons in now. Reserve a tablespoon or two of the mix for brushing the tops later.

4. Toss the potato slices in the butter mixture so they are evenly coated but not soggy. You’re aiming for flavor on every slice.

5. Build the stacks in the prepared tin or dish: stand or layer slices tightly, overlapping, and sprinkle Parmesan between layers as you go so cheese is distributed through each stack. Press each stack gently so it holds together. Use all the cheese as you go.

6. Brush the tops with the reserved butter mixture, sprinkle a little extra Parmesan on top and dot with any remaining butter.

7. Cover loosely with foil and bake 35–45 minutes until the potatoes are mostly tender when pierced with a knife. The foil traps steam so the centers cook through.

8. Remove the foil and bake uncovered another 10–15 minutes until edges are golden and the top is crisp. For extra color, switch to broil for 1–3 minutes watching closely so it doesn’t burn.

9. Let the stacks rest 5 minutes so they set, then run a small knife around each to release and lift out. Taste and add more salt or pepper if needed.

10. Garnish with chopped parsley if using and serve warm. Quick tips: dry slices well for crispiness, use a mandoline for even results, and don’t overcrowd the tin so heat can circulate.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. 12-cup muffin tin or a shallow baking dish, well greased
3. Mandoline or a very sharp chef’s knife and a cutting board
4. Large bowl for soaking and a colander to drain the slices
5. Clean kitchen towels or paper towels to pat slices very dry
6. Measuring cups and spoons plus a small whisk for the butter, oil and cream
7. Pastry brush to coat and finish the tops
8. Microplane or fine grater for the Parmesan and a small paring knife to loosen each stack before serving

FAQ

How thin should I slice the potatoes and whats the best tool?

Slice them very thin, about 1/16 to 1/8 inch thick, and keep the slices even so they cook the same. A mandoline is the easiest way, if you dont have one use a very sharp knife and steady hand. Pat the slices dry before stacking to avoid extra sogginess.

Yukon Gold or russet which is better?

Both work. Yukon Golds are creamier and hold together nice so the stacks are silky inside, russets are starchier so they get crispier edges. You can even mix them for the best of both worlds.

Can I prep these ahead of time?

Yes. You can slice and store the potatoes submerged in cold water in the fridge up to 24 hours to stop browning. You can also assemble the stacks, cover and refrigerate for up to 24 hours, then bake a bit longer from cold. Freezing finished stacks isnt great they get watery.

How do I get the stacks crispy and golden not soggy?

Key tricks: dry the slices well, brush melted butter and olive oil between layers, use plenty of grated Parmesan tucked into the edges, bake at a hot temp 400 to 425 F (200 to 220 C) and finish under the broiler for a minute or two if needed. Convection helps too. Dont overcrowd the pan so heat circulates.

Can I make these in a muffin tin or do they need a baking dish?

Muffin tins or individual ramekins work great and make neat servings. Grease wells well, press slices down firmly and expect similar bake time, maybe a bit less if stacks are smaller. A shallow baking dish is fine for a big batch.

How should I store and reheat leftovers?

Refrigerate leftovers up to 3 days. Reheat in a 325 to 350 F oven or in an air fryer to bring back crispness, about 10 to 15 minutes depending on size. Microwaving will heat them but make them limp, so avoid if you want them crisp.

Parmesan Potato Stacks Recipe Substitutions and Variations

Potatoes: swap Yukon/russets for sweet potatoes, red potatoes or fingerlings. Sweet potatoes will be sweeter and get softer so watch bake time, red/fingerlings are waxy and hold their shape better.
Butter: use ghee for a nutty richer flavor and higher smoke point, or extra-virgin olive oil to keep it dairy free. Ghee mimics butter best, olive oil makes it less creamy.
Parmesan: try Pecorino Romano for a sharper saltier punch, or Grana Padano/Asiago for a milder similar texture. Use a bit less Pecorino cause it’s saltier.
Heavy cream: swap for half and half, whole milk plus 1 tbsp melted butter per 1/4 cup milk to boost fat, or thin Greek yogurt with milk but stir it in at the end to avoid curdling.

Pro Tips

1) Dry those slices like your life depends on it. Soak in cold water to pull out starch, then pat or spin them bone dry. If the slices are wet theyll steam not crisp. Use a mandoline for even thickness but for the love of fingers use the guard or a cut-resistant glove.

2) Don’t drown the potatoes in butter. Toss them enough so every slice has flavor but not soggy. Save a tablespoon or two of the butter mix to brush the tops before baking. Sprinkle Parmesan between layers as you build so cheese is in every bite, not just on top.

3) Bake smart: cover loosely with foil first to let the centers cook through, then remove foil to let edges brown. Rotate the pan halfway for even color, and if you broil to finish watch like a hawk — 1 to 3 minutes is plenty or it will burn.

4) Let them rest and finish well. Give stacks 5 minutes to set before lifting out, run a small knife around each to release. Taste and add a pinch of flaky salt at the end, maybe a little parsley. If you want to prep ahead, assemble now, chill covered, then bake a few extra minutes from cold.

Parmesan Potato Stacks Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I reimagined Scalloped Potato Stacks using paper-thin potato slices layered with garlic, herbs, and Parmesan into elegant, savory towers that demand a second look.

Servings

servings

Calories

313

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. 12-cup muffin tin or a shallow baking dish, well greased
3. Mandoline or a very sharp chef’s knife and a cutting board
4. Large bowl for soaking and a colander to drain the slices
5. Clean kitchen towels or paper towels to pat slices very dry
6. Measuring cups and spoons plus a small whisk for the butter, oil and cream
7. Pastry brush to coat and finish the tops
8. Microplane or fine grater for the Parmesan and a small paring knife to loosen each stack before serving

Ingredients

2 pounds Yukon Gold or russet potatoes very thinly sliced about 4 medium
4 tablespoons unsalted butter, melted
2 tbsp olive oil
1 cup finely grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
2 tbsp heavy cream or whole milk optional
2 tablespoons chopped fresh parsley optional for garnish

Directions

Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or a shallow baking dish well with a little of the melted butter plus a drizzle of olive oil.
Thinly slice the potatoes about 1/16 inch thick using a mandoline or sharp knife, skins on is fine. Put slices in cold water, swish until water clears to remove excess starch, soak 5–10 minutes then drain and pat very dry with towels.
Whisk together the melted butter, olive oil, minced garlic, chopped thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. If you're using the cream, stir the 2 tablespoons in now. Reserve a tablespoon or two of the mix for brushing the tops later.
Toss the potato slices in the butter mixture so they are evenly coated but not soggy. You're aiming for flavor on every slice.
Build the stacks in the prepared tin or dish: stand or layer slices tightly, overlapping, and sprinkle Parmesan between layers as you go so cheese is distributed through each stack. Press each stack gently so it holds together. Use all the cheese as you go.
Brush the tops with the reserved butter mixture, sprinkle a little extra Parmesan on top and dot with any remaining butter.
Cover loosely with foil and bake 35–45 minutes until the potatoes are mostly tender when pierced with a knife. The foil traps steam so the centers cook through.
Remove the foil and bake uncovered another 10–15 minutes until edges are golden and the top is crisp. For extra color, switch to broil for 1–3 minutes watching closely so it doesn't burn.
Let the stacks rest 5 minutes so they set, then run a small knife around each to release and lift out. Taste and add more salt or pepper if needed.
Garnish with chopped parsley if using and serve warm. Quick tips: dry slices well for crispiness, use a mandoline for even results, and don't overcrowd the tin so heat can circulate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.