I slice Yukon golds thin and stack them in a muffin pan with parmesan, garlic, and thyme. The edges turn crisp and the centers stay soft. I call them Parmesan Potato Stacks. They cook fast. They look fancy. They eat like warm chips with a tender heart. I reach for this when I plan Appetizer Recipes and Best Side Dishes. Friends grab them first. Kids ask for seconds. The tray comes out and the room goes quiet for a moment. Then you hear little wow sounds and quick forks. You want crunch then you want Crispy Potato Recipes. You want easy then you want Baked Potato Appetizers. You want happy guests then you want Delicious Side Dish Recipes. These fit all of that. They layer clean spice and nutty cheese. They keep shape. They taste like a hug. Bookmark for your Potato Stack Recipes and make a double batch.
Table of Contents
- 1) Key Takeaways
- 2) Easy Parmesan Potato Stacks Recipe
- 3) Ingredients for Parmesan Potato Stacks
- 4) How to Make Parmesan Potato Stacks
- 5) Tips for Making Parmesan Potato Stacks
- 6) Making Parmesan Potato Stacks Ahead of Time
- 7) Storing Leftover Parmesan Potato Stacks
- 8) Try these Appetizer recipes next
- 9) Parmesan Potato Stacks
- 10) Nutrition
1) Key Takeaways
- Crisp edges meet soft centers for a small stack that eats like a star at any table.
- Simple prep with pantry items and fresh potatoes keeps stress low and flavor high.
- Muffin pans shape neat layers that bake evenly and lift out clean.
- Best for Appetizer Recipes and weeknight sides that feel cozy yet party ready.
2) Easy Parmesan Potato Stacks Recipe
I reach for Appetizer Recipes when friends drop by and the plan shifts fast. Appetizer Recipes set a mood and take pressure off the cook. I stack thin slices of Yukon gold potatoes with parmesan and garlic in a muffin pan. Heat turns edges crisp and leaves the middle soft. The tray lands and hands move before words do. I grin and let the cheese speak for me.
On Lila Cooks at https://www.lilacooks.com I share food that fits busy evenings. This one shines for a game night or a quiet dinner with soup. The method stays calm and quick. Slice. Toss. Stack. Bake. No gadgets beyond a sharp knife or a mandoline. The smell of garlic and thyme fills the room and the door starts to act like a bell.
I wrote this as Lila because I make these stacks often and I like the way they vanish. Call them potato stacks or crispy potatoes or baked parmesan potato stacks. Each name lands on the same bite. The nutty top breaks with a soft crack then the center melts. That contrast hooks kids and grown ups. It is the kind of easy appetizer ideas that keeps a host relaxed.
3) Ingredients for Parmesan Potato Stacks
Yukon gold potatoes thin slices for even layers and creamy centers
Parmesan cheese finely grated for nutty flavor and crisp tops
Unsalted butter melted to coat slices and help browning
Olive oil for light body and a balanced roast
Garlic minced for warm savor in each bite
Fresh thyme chopped for gentle herbal lift
Kosher salt to wake the potato flavor
Black pepper for soft heat and aroma
Extra parmesan for a final sprinkle when the stacks leave the pan
These items match party appetizers and best appetizer ideas with ease. They sit in most kitchens and give steady results. For guests who love muffin tin potato stacks this list checks every box.
4) How to Make Parmesan Potato Stacks
Slice potatoes thin and even then pat dry for better browning
Mix butter olive oil garlic thyme salt and pepper in a bowl
Toss slices with the mixture and most of the parmesan
Grease a muffin pan and stack slices in each cup to the top
Top with the rest of the cheese then bake at four hundred until edges turn deep gold
Rest five minutes then lift with a spoon and serve hot
The steps favor easy appetizers and keep timing steady. The pan shapes tidy towers. The oven does the rest. That rhythm works for Appetizer Recipes and busy cooks who need clear tasks.
5) Tips for Making Parmesan Potato Stacks
Use a mandoline for even cuts. Thin slices cook in sync and build clean layers. A sharp knife works if you keep the width steady. I stop and stack a few to check height before I fill the pan.
Dry slices with a towel. Water slows browning and softens edges. A quick pat helps crisp texture. I toss in two rounds so each piece gets butter and oil. That small habit pays off with better crunch.
Grate cheese fine. Fine bits melt and lace the stack. Fresh thyme likes heat so it stays bright. For extra lift add lemon zest. That note plays well with parmesan potatoes and gives a fresh finish.
6) Making Parmesan Potato Stacks Ahead of Time
I bake the stacks in the morning for a late meal. They hold shape at room temp for a bit. When guests arrive I warm them on a hot sheet. The edges wake up and the room smells ready.
You can slice and toss the potatoes then chill for a short window. Keep them in a sealed bag. Air dries edges and muddies texture. A bag keeps the slices bright and ready for quick stacking.
This plan fits crowd friendly appetizers and keeps stress low. It blends with soups and salads or a roast chicken plate. The method stays flexible and suits many menus that lean on Appetizer Recipes.
7) Storing Leftover Parmesan Potato Stacks
Leftovers sit in a container for up to three days. I place a small sheet of parchment between layers. That trick helps edges stay neat and keeps cheese from sticking.
To reheat set a sheet pan in a hot oven. Add the stacks once the pan feels hot. Five to eight minutes brings back the crisp edges. A skillet on medium heat works when you want a fast path.
Cold stacks pack well for lunch with sour cream and chives. They ride next to a green salad or a bowl of soup. Potato stacks or crispy potatoes make simple comfort that travels well.
8) Try these Appetizer recipes next
9) Parmesan Potato Stacks
Parmesan Potato Stacks Appetizer Recipes
Ingredients
- 8 Yukon gold potatoes thinly sliced
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 cup finely grated parmesan cheese plus extra for topping
- 2 teaspoons minced garlic
- 1 teaspoon chopped fresh thyme plus extra for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Heat oven to 400 F and grease a 12 cup muffin pan.
- Stir melted butter with olive oil garlic thyme salt and pepper.
- Toss potato slices with the mixture and most of the parmesan.
- Layer slices into each cup packing them to the top and sprinkle the rest of the parmesan.
- Bake until edges brown and centers turn tender 45 to 55 minutes.
- Cool 5 minutes then lift stacks with a spoon and add a pinch of thyme and parmesan. Serve hot.
10) Nutrition
Serving size one stack. Calories about one hundred forty five. Fat seven and a half grams. Saturated fat near four grams. Carbohydrates fifteen grams. Fiber two grams. Protein five grams. Sodium near two hundred ten milligrams.
I keep portions steady when I serve as part of a spread. Two stacks sit well next to salad or a small bowl of chili. Guests pick one more and that feels right for a party plate.
Nutrition shifts with slice width and cheese weight. If you add cream the count rises. If you switch to light oil it dips. Balance taste with needs and enjoy the bite that makes you smile.
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