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Garlic Parmesan Potato Stacks Baked in a Muffin Tin

Garlic Parmesan potato stacks bake in a muffin tin with melted butter, fresh thyme, and finely grated Parmesan. The thin potato rounds turn tender inside with golden, crisp edges.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes scrubbed
  • 4 tbsp unsalted butter melted
  • 2 cloves garlic finely grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp thyme fresh leaves
  • 0.5 cup Parmesan cheese finely grated, divided
  • Nonstick cooking spray

Equipment

  • 1 standard 12-cup muffin tin

Method
 

  1. Preheat the oven to 400°F.
  2. Coat all 12 cups of a standard muffin tin with nonstick cooking spray.
  3. Slice the potatoes into 1/8-inch-thick rounds.
  4. Place the potato slices in a large bowl.
  5. Stir the melted butter, garlic, salt, pepper, and thyme together.
  6. Pour the butter mixture over the potatoes and toss to coat.
  7. Add 6 tablespoons of the Parmesan and toss again.
  8. Stack the potato slices into the muffin cups, dividing them evenly.
  9. Sprinkle the remaining Parmesan over the stacks.
  10. Bake for 45 to 55 minutes, until the tops are golden brown and a knife slides easily through the centers.
  11. Rest the stacks in the tin for 5 minutes.
  12. Loosen the edges with a thin knife and lift the stacks out to serve.

Notes

For even cooking, slice the potatoes uniformly. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free swap, use plant-based butter and a Parmesan-style alternative.