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Garlic Parmesan Potato Stacks in a Muffin Tin

Garlic Parmesan potato stacks bake in a muffin tin until golden on top, tender in the center, and coated with buttery cheese. Each stack is an easy-to-serve side dish with fresh thyme and crisp, browned edges.
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Prep Time 15 minutes
Cook Time 50 minutes
resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray nonstick
  • 2 lb Yukon Gold potatoes scrubbed and sliced 1/8 inch thick
  • 4 tbsp unsalted butter melted
  • 2 cloves garlic minced
  • 0.5 cup Parmesan cheese finely grated
  • 1 tsp thyme leaves fresh, chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-cup standard muffin tin

Method
 

  1. Heat the oven to 400°F.
  2. Coat 12 cups of a standard muffin tin with nonstick cooking spray.
  3. In a large bowl, toss the potato slices with the melted butter, garlic, Parmesan, thyme, salt, and pepper until evenly coated.
  4. Stack the potato slices in the muffin cups, dividing any cheese and butter left in the bowl among the stacks.
  5. Bake for 40 to 50 minutes, until the stacks are golden on top and a knife slides easily through the centers.
  6. Let the stacks rest in the pan for 5 minutes.
  7. Loosen the edges with a small knife and lift the stacks out to serve.

Notes

For even cooking, make the stacks similar in height and test the centers with a knife. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potatoes may turn soft. For a dairy-free variation, use plant-based butter and a dairy-free Parmesan alternative.