Ingredients
- 1. 4 tablespoons melted butter:
Butter is essential in creating that rich, golden crust on the potato stacks. It also ensures that the potatoes don’t dry out as they bake. When melted and tossed with the potatoes, the butter evenly coats each slice, allowing the seasonings to adhere perfectly. The rich flavor of the butter is a key element of this dish, complementing the natural taste of the potatoes and enhancing the overall experience. - 2. 5 pounds medium Yukon Gold potatoes (peeled and sliced into ⅛ inch rounds):
Yukon Gold potatoes are the star of the show here. Known for their creamy texture and naturally buttery flavor, they hold their shape well when baked. Their golden hue adds a lovely touch of color to the dish, and their versatility makes them the perfect candidate for this recipe. When sliced thinly, they bake into delicate layers that, when stacked, create a delightful combination of crispy and tender textures. - 3. 3 tablespoons grated Parmesan cheese:
Parmesan cheese is a classic pairing with potatoes, and for good reason. It adds a sharp, nutty flavor that complements the creamy potatoes and buttery coating. Parmesan also plays a crucial role in helping to create a crisp, golden crust on the edges of each stack. Whether you’re using freshly grated Parmesan or store-bought, this cheese will melt beautifully into the layers of potatoes, giving each bite a savory kick. - 4. 2 teaspoons garlic powder:
Garlic powder is the perfect seasoning to elevate the dish. It provides a subtle, earthy flavor that complements the potatoes and the Parmesan cheese. The garlic powder infuses the potatoes with a savory depth of flavor, making each bite more aromatic and satisfying. - 5. 1 teaspoon onion powder:
Onion powder adds a sweetness and depth of flavor that balances the sharpness of the garlic powder and the saltiness of the Parmesan. It rounds out the seasoning, providing a savory backdrop that enhances the overall flavor of the dish without overpowering the other ingredients. - 6. 1 teaspoon paprika:
Paprika is an essential addition to this recipe, offering a mild smokiness that beautifully complements the garlic, onion, and Parmesan. The paprika adds a subtle layer of flavor while contributing to the rich, golden color of the crispy potato stacks. Whether you’re using sweet, smoked, or hot paprika, it will bring an extra depth of flavor to your dish. - 7. 1 teaspoon salt:
Salt is, of course, necessary for enhancing the natural flavors of the potatoes and the seasonings. A good pinch of salt is all you need to balance the richness of the butter and Parmesan while bringing out the best in the garlic and paprika. - 8. 1 teaspoon ground white pepper:
White pepper is a milder alternative to black pepper, and it offers a gentle heat and flavor without overshadowing the other ingredients. It’s perfect for this dish, adding just a hint of spice to the savory potato stacks without taking the spotlight from the other flavors. - 9. 2 tablespoons fresh parsley (for garnish):
Fresh parsley is the finishing touch that brings everything together. It adds a burst of color, a fresh herbal note, and a touch of brightness to the dish, making the potato stacks not only delicious but visually appealing. It’s a simple garnish that elevates the overall presentation.
Instructions
1. Preheat the Oven to 375°F (190°C):
Start by preheating your oven to 375°F. This is the ideal temperature for baking the potato stacks. It ensures that the potatoes cook evenly, becoming tender on the inside while developing a crispy, golden crust on the outside.
2. Butter the Muffin Cups:
Next, butter a 12-cup muffin tin using 1-2 tablespoons of melted butter. The butter not only prevents the potato stacks from sticking but also contributes to the golden, crispy exterior that makes these potato stacks so irresistible. Make sure to coat the muffin cups generously so the stacks can easily slide out once they’re baked.
3. Prepare the Potatoes:
Peel the Yukon Gold potatoes and slice them into thin ⅛ inch rounds. A mandoline slicer is perfect for this task, ensuring uniform slices that will bake evenly. If you don’t have a mandoline, you can use a sharp knife to slice the potatoes as thinly as possible. The thinner the slices, the more layers you can stack, which means more crispy edges and a better texture overall.
4. Coat the Potatoes with Seasoning:
Place the potato slices into a large bowl. Pour the remaining melted butter over the potatoes, followed by the Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper. Toss the potatoes gently to coat each slice evenly with the seasoning mixture. The butter should coat each slice thoroughly, allowing the seasonings to adhere and infuse the potatoes with flavor.
5. Stack the Potatoes in the Muffin Tin:
Now, it’s time to assemble the stacks! Start by stacking the potato slices into 1 ½ inch high piles. Carefully place each stack into the prepared muffin cups. Be sure to layer the slices tightly so that the stacks hold together during baking. The more slices you can fit into each cup, the better the final result will be.
6. Bake the Potato Stacks:
Place the muffin tin into the preheated oven and bake uncovered for about 1 hour. The baking time will vary slightly depending on the size and type of potatoes, but the goal is to have the edges and tops of the potato stacks become golden brown and crispy while the centers remain tender. You’ll notice the potatoes start to crisp up after about 40 minutes of baking, and by the hour mark, they should be perfectly cooked.
7. Let the Stacks Rest:
Once the stacks are golden and crispy, remove the muffin tin from the oven. Allow the potato stacks to rest in the tin for about 5 minutes. This resting period helps them firm up slightly, making them easier to remove from the muffin cups.
8. Garnish and Serve:
To finish, sprinkle the potato stacks with the remaining Parmesan cheese and a generous garnish of fresh parsley. The Parmesan will melt slightly on top, creating a deliciously cheesy finish, while the parsley adds a pop of color and freshness. Once garnished, your Parmesan Potato Stacks are ready to serve!
Notes
- Potato Varieties:
If you don’t have Yukon Gold potatoes, you can substitute them with russet or red potatoes. Just be aware that different potato varieties will yield slightly different textures. Russet potatoes are starchier and will have a fluffier interior, while red potatoes are waxier and may hold their shape a bit more during baking. - Cheese Options:
If you’re looking for a different flavor, you can swap out the Parmesan cheese for other hard cheeses like Asiago, Pecorino Romano, or Gruyère. Each of these cheeses will give the potato stacks a unique flavor while still providing that delicious crispy finish. - Seasoning Variations:
Feel free to experiment with different herbs and spices to suit your taste. Try adding rosemary or thyme for an aromatic twist, or sprinkle in some cayenne pepper or crushed red pepper flakes for a touch of heat. - Vegan or Dairy-Free Option:
To make this recipe dairy-free, you can substitute the butter with olive oil or a dairy-free butter alternative. For the cheese, try using vegan Parmesan or nutritional yeast to add a savory, cheesy flavor without the dairy.
- Prep Time: 15 minutes
- Cook Time: 1 hour