Parmesan Potato Stacks in Muffin Tin Recipe

If you crave the kind of side dish that draws oohs and aahs with zero stress, Parmesan Potato Stacks in Muffin Tin will become your go-to favorite. Each stack boasts irresistibly crispy edges, lush creamy middles, and just the right punch of Parmesan to make them absolutely unforgettable. You only need a handful of staple ingredients, a muffin tin, and a little slicing magic—then you’re on your way to a side or party bite that looks as impressive as it tastes! Whether it’s a weekend roast or a friendsgiving feast, this recipe will steal the spotlight with minimal effort.

Ingredients You’ll Need

Ingredients You’ll Need

These Parmesan Potato Stacks in Muffin Tin keep things simple by combining easy-to-find ingredients that each play a starring role. The potatoes soak up flavor while baking, the spices add depth, and of course, good Parmesan and butter do the heavy lifting for that rich, golden finish.

• Yukon Gold potatoes: Their natural creaminess and buttery flavor develop perfectly crispy edges and tender centers for each stack.
• Melted butter: This is what transforms the potatoes into mouthwatering, golden bites and makes sure nothing sticks to the muffin tin.
• Grated Parmesan cheese: Punches up savory flavor in every single layer and creates a pretty, melt-in-your-mouth crust on top.
• Garlic powder: Delivers a gentle, fragrant boost of flavor without overpowering the potatoes or cheese.
• Onion powder: A secret ingredient for subtle sweetness and savory undertones that enhance the overall depth.
• Paprika: Adds a splash of color and gentle warmth—smoked paprika works beautifully, too, if you want a twist!
• Salt: Brings out the best in potatoes and balances all the rich flavors.
• Ground white pepper: Gives a gentle bite that doesn’t distract from the delicate potatoes and cheese.
• Chopped fresh parsley: Brightens the finished stacks with freshness and vibrant color; sprinkle just before serving.

How to Make Parmesan Potato Stacks in Muffin Tin

Step 1: Preheat and Prepare the Tin

Start by preheating your oven to 375°F (190°C). Grease each cup of your muffin tin thoroughly with 1 or 2 tablespoons of melted butter. Don’t skimp—even the best nonstick tins get a little sticky, and you want those golden edges intact when you pop out your Parmesan Potato Stacks in Muffin Tin!

Step 2: Slice the Potatoes

Peel all your Yukon Gold potatoes, then slice them into round coins, aiming for an even 1/8-inch thickness. If you have a mandoline, this is its time to shine. Even slices make sure every stack bakes perfectly and soaks up that herby, buttery flavor—if you slice by hand, just keep them as uniform as you can.

Step 3: Toss with Cheese and Seasonings

Grab a large bowl and toss your potato slices with the remaining melted butter, 2 tablespoons of the Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper. Mix gently with your hands to ensure every slice gets coated—this is where the magic happens for both flavor and that signature crisp.

Step 4: Stack and Fill

Take a handful of seasoned potato slices and neatly arrange them in each muffin cup, stacking to about 1 1/2 inches high. No need for perfection; a bit of overlap is what creates those beautiful ruffled edges! Press down gently to pack them snugly in place so they cook evenly.

Step 5: Bake to Golden Perfection

Bake the Parmesan Potato Stacks in Muffin Tin, uncovered, for about 1 hour. The tops should look golden brown and the edges should be irresistibly crisp. Check doneness by sliding a knife through the center stack—the potatoes should be fork-tender all the way through.

Step 6: Rest and Garnish

Allow the stacks to rest for about 5 minutes in the tin after removing from the oven. This helps everything set and makes them much easier to remove. Carefully lift them out with a spoon or butter knife, then top with the last tablespoon of Parmesan and a shower of chopped fresh parsley. Serve immediately while they’re still gloriously hot!

How to Serve Parmesan Potato Stacks in Muffin Tin

Garnishes

A final sprinkle of Parmesan cheese is the finishing touch, melting slightly over the stacks for extra flavor and an attractive, cheesy crust. Fresh chopped parsley adds a burst of color and a touch of herbal brightness—perfect for balancing out all that rich, buttery goodness.

Side Dishes

These Parmesan Potato Stacks in Muffin Tin pair beautifully with anything from roast chicken to grilled steak, or even a warm vegetable salad. Their indulgent flavor and bite-sized shape make them a stunning companion to lighter dishes with bright vinaigrettes, or to hearty mains bathed in gravy or cream sauce.

Creative Ways to Present

Try stacking them in a pyramid on a platter, or serve each stack on a small pool of herbed sour cream for that restaurant-style wow factor. For a festive touch, tuck in a few sprigs of fresh thyme or rosemary onto the platter alongside the stacks. They’re so striking out of the oven that simply serving them in their muffin-shaped towers is sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have leftover Parmesan Potato Stacks in Muffin Tin, let them cool fully. Then transfer to an airtight container and refrigerate. They’ll stay fresh and tasty for up to 3 days—just make sure there’s a bit of parchment between layers to prevent sticking.

Freezing

While these stacks are best fresh, you can freeze fully-baked stacks. Arrange them on a baking sheet in a single layer until frozen solid, then transfer to a zip-top freezer bag. They’ll keep for up to two months, though the texture may be a little less crisp when reheated.

Reheating

To bring back their delicious crispiness, reheat stacks in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the edges are sizzling again. Avoid microwaving, as it tends to make the potatoes soft rather than crisp.

FAQs

Can I use a different type of potato?

Absolutely! While Yukon Gold potatoes offer the ideal creamy-meets-crispy combo, red potatoes or Russets also work well. Just note that Russets may crisp a bit more and be slightly less creamy at the center.

How thin do the potato slices need to be?

Aim for about 1/8 inch thick to ensure even cooking and the signature stacked look. Too thick and they’ll be underdone in the middle, while too thin might cause the edges to burn before the centers are finished.

Can I make these Parmesan Potato Stacks in Muffin Tin ahead of time?

Yes! You can fully assemble and chill the stacks in the muffin tin (covered) for up to a day before baking; just add a few extra minutes to the baking time if they’re cold from the fridge.

What if I don’t have white pepper?

Black pepper can substitute in equal measure, though white pepper is slightly milder and less noticeable visually. Use what you have—just adjust to taste!

Is it possible to make this recipe dairy-free?

You can swap the butter for a vegan butter substitute and use nutritional yeast instead of Parmesan for a dairy-free version. The result won’t be the same, but you’ll get a tasty, crisp potato stack with plant-based flair.

Final Thoughts

Once you’ve tried Parmesan Potato Stacks in Muffin Tin, you’ll want to make them for every gathering or special dinner! Their harmonious blend of crispy, cheesy, and creamy will win over guests and satisfy your own comfort food cravings. Don’t be surprised if these mouthwatering stacks become your signature side—give them a whirl and enjoy every golden, delicious bite!