Crispy Edges and Tender Centers
These individual potato stacks have thin, buttery layers that bake together until soft and tender in the center, while the exposed edges become crisp, golden, and slightly cheesy.
They look impressive enough for a holiday table or dinner with guests but are simple enough to serve alongside an everyday steak, roast, chicken, or fish.
Individual Potato Galettes
These Parmesan potato stacks are essentially individual potato galettes baked in a muffin tin. A traditional potato galette is made by arranging thinly sliced potatoes in layers and cooking them until tender inside and golden outside.
Making them individually gives every serving those coveted crispy edges without having to flip, slice, or carefully serve one large galette.
Why Bake Them in a Muffin Tin?
A muffin tin gives every stack contact with the hot pan, creating more crispy edges than you would get from one large potato dish. It also keeps the stacks neatly portioned and makes them easy to remove and serve.
A standard metal muffin tin works perfectly for this recipe. If you have a cast-iron muffin pan, you can use that too—just reduce the oven temperature from 425°F to 400°F because cast iron holds and transfers heat more intensely.
Choosing and Slicing the Potato
A large baking potato works especially well because its starch helps the thin slices hold together while the centers become soft and tender. One good-sized potato should make approximately six stacks, although the exact yield will depend on the size of the potato and muffin cups.
A mandoline is the easiest way to create thin, even slices. Aim for about ⅛ inch thick or slightly thinner. Consistent slices are important because thicker pieces may still be firm when the thinner ones are fully cooked.
Make Them Ahead
Parmesan potato stacks are a great choice when you want to prepare part of dinner ahead of time. They can be baked earlier in the day or up to one day before serving.
Once completely cooled, refrigerate them in an airtight container. When ready to serve, arrange the stacks on a sheet pan and reheat them uncovered in a 375°F oven for approximately 10–15 minutes. This warms the soft centers while bringing back the crisp, golden edges.
Parmesan Potato Stacks
Equipment
Ingredients
- 1 large baking potato
- 4 tbsp unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp white or mixed pepper
- 1/4 tsp dried thyme
- Beef tallow or softened butter, for greasing the muffin cups
Instructions
- Heat the oven to 425°F for a standard metal muffin tin or 400°F for a cast-iron muffin pan. Thoroughly coat six muffin cups with a thin layer of beef tallow or softened butter.Scrub the potato and slice it very thinly and evenly with a mandoline.Separate the potato slices and place them in a bowl. Add the melted butter, Parmesan, salt, pepper, and thyme. Toss well, making sure the slices are evenly coated.Divide the potato slices among the six prepared muffin cups, stacking them tightly and slightly above the rims. The stacks will settle as they bake.Bake for 30–40 minutes, or until a thin knife slides easily through the center and the tops, edges, and bottoms are golden brown.Allow the potato stacks to rest in the pan for 5 minutes. Run a thin knife around the edges and remove them while they are still warm.
Notes
- These potato stacks can be made earlier in the day or up to one day ahead. Let them cool completely, then refrigerate in an airtight container. To serve, arrange them on a sheet pan and reheat in a 375°F oven for about 10–15 minutes, or until hot and crisp around the edges.
Notes
- Slice the potato about ⅛ inch thick or slightly thinner. Even slices are important so the stacks cook at the same rate.One large baking potato should make six stacks, but the exact yield will depend on the size of the potato and muffin cups.Use 425°F for a standard metal muffin tin. If using a cast-iron muffin pan, reduce the oven temperature to 400°F.