Potato stacks are the perfect side dish for a dinner party or holiday meal. They get rave reviews every single time for their soft, creamy center piled with flavor.
Jump to:
Looking for an easier potato side dish? Try our Cheesy Baked Mashed Potatoes or Scalloped Potatoes with Cheese.
You Will Love the Muffin Tin Potatoes
This potato dish is the star of any dinner table or holiday meal as it’s similar to scalloped potatoes. The edges of the potatoes become crispy from the metal muffin cups while the center is perfectly tender. Parmesan cheese is an excellent pairing with potatoes, and this dish is no exception. You can substitute your favorite type of melty cheese if you prefer.
If your oven is full of other holiday dishes, you can cook these crispy herb potato stacks in the air fryer or counter oven instead. Even though this side dish is made with humble potato, the flavor combinations in this recipe will have you making this dish again and again.
Potato Stacks Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Heavy cream: Heavy cream gives the potatoes a creamy flavor and bakes without separating.
- Thyme leaves: For best flavor, use fresh thyme.
- Garlic: Make sure the garlic is fresh and smells strongly of garlic for the best results.
- Nutmeg: This is a wonderfully warm fall spice.
- Russet potatoes: Russet potatoes are ideal for making these potato stacks but you can also use another starchy potato instead. Some great options include Yukon gold potatoes or white, yellow, or purple potatoes. Don’t use small fingerlings or petite potatoes since they won’t hold up as well.
- Kosher salt: Salt is important for potatoes to balance the starch.
- Black pepper: Freshly cracked black pepper adds flavor and a bit of spice.
- Parmesan cheese: This hard, strong cheese pairs wonderfully with potatoes.
What’s the Best Way to Slice the Potatoes?
The beauty of these crispy potato stacks are the thin slices of potatoes that create these little mounds.
Mandoline Slicer: The best way to get your potatoes the perfect consistent slices is to use a mandoline slicer. This very sharp tool is used to make thinly sliced potatoes, other vegetables, fruit, cheese, or meat.
You do this by sliding the ingredient along the edge of the horizontal blade on the lowest setting. Be sure to use caution, as you can easily cut your fingers if you’re not careful.
Chef’s Knife: If you don’t have a mandoline slicer, you can use a chef’s knife instead. The safest way to do this is to cut a slice off the bottom of the potato to get it to sit flat on the surface. Keeping your fingers out of the way, make cuts as thin as possible with a sharp knife.
Potato Stacks Recipe Variations
You can easily make this tasty side dish with your favorite ingredients. Here are some options you can try:
- Use other fresh herbs like rosemary or oregano. If you don’t have fresh herbs, you can use dried herbs instead.
- Melty cheese like gruyere cheese, Havarti, mozzarella cheese, comte, cheddar, asiago, or romano.
- Use your favorite seasonings depending on what you’re serving the potatoes with. Try using ginger, cardamom, coriander, garlic powder, onion powder, or cayenne pepper.
Other Ways to Cook Potato Stacks
If you aren’t able to use your oven because it’s been taken over by the Thanksgiving turkey, you can also cook these potato stacks in an air fryer or countertop oven.
Simply prepare the potatoes as you normally would in the muffin tin and then pop it in the air fryer at 350 degrees and cook until the potatoes are soft all the way through.
Garnish potato stacks with more parmesan cheese after they come out of the oven for added richness and flavor!
Tips for Potato Stacks in Muffin Tin
Here are a few tips and tricks to ensure you get the best crispy parmesan potato stacks every single time.
- Garnish! Top each potato stack with a sprig of fresh herbs for a beautiful presentation.
- Get the right size potatoes. Make sure you buy medium to small-size potatoes so they fit in a standard muffin pan.
- No need to peel potatoes. In a hurry? Feel free to leave the skin on the potatoes before slicing them. Just clean the outside and scrub away any dirt.
- Heavy cream is the key. Do not replace heavy cream with half and half or milk. It will not thicken during baking and you’ll end up with oily potatoes.
How to Serve Muffin Tin Potatoes
You can serve this elegant side dish with sour cream, chives, or scallions.
You can also serve them for holiday dinner with dishes like:
Storing Stacked Potatoes
Refrigerate: Store these potato stacks in an airtight container in the fridge for up to five days.
Reheat: You can reheat them in 30-second increments in the microwave until they’re heated through.
Freeze: To freeze them, make the stacks in the oven, allow them to cool completely, place them in a single layer in a container, and store in the freezer for up to three months. Potatoes might not have the same texture and taste when thawed.
Potato Stacks Recipe FAQs
You can make these potato stacks dairy-free with olive oil or bacon fat instead. They will not be as creamy but will have deliciously crispy edges.
Besides topping them with fresh herbs, you can top them with cooked bacon.
Your fork or sharp knife should slide right through the stack with no resistance when they’re done baking.
Video: How to Make Potato Stacks
If you try our potato stacks, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays!
- Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
- In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
- Toss the potato slices with salt and pepper and layer them into stacks in the prepared muffin cups, filling each one to the top but not over the top.
- Spoon cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with parmesan cheese.
- Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
- Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.
Notes
- Potatoes: Other starchy potatoes can be used instead, such as Yukon gold potatoes or white, yellow, or purple potatoes.
- Cream: For best results, do not replace heavy cream with half and half or another milk alternative. In my experience, half and half will separate during baking, and potatoes turn out oily.
- Leftovers: Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 potato stack
- Calories: 164
- Sugar: 1.8 g
- Sodium: 251.7 mg
- Fat: 11.5 g
- Carbohydrates: 13.1 g
- Protein: 3 g
- Cholesterol: 35.2 mg
Recipe originally published November 2015 but since been updated with new images and content.
