Garlic Butter Potato Stacks
These Garlic Butter Potato Stacks are crispy on the edges, and soft and tender in the center. The potatoes are tossed in a garlic herb butter that makes them irresistible. This is a great side dish to any meal.
I think around Thanksgiving time, I turn into a potato. I just love potatoes, and especially around this time of year, there are so many great potato recipes that I just want to make and eat. These Garlic Butter Potato Stacks are easy to make, and irresistible. Thinly sliced potatoes are tossed in a garlic herb butter, then stacked in a muffin tin. A layer of parmesan cheese sits in the center of the potato stacks, and a layer of melted cheddar cheese sits on top of the potato stacks. My kids love these, I love them, my husband loves them. Everyone loves them! Seriously these are a crowd pleaser.
The details…
toss the potatoes in garlic herb butter
To make these potato stacks, you’ll need to thinly slice the potatoes. If you have a mandoline, I recommend using that. It’s the easiest for getting the thinly sliced potatoes. If not, you can use a knife, it’s just tougher to get thin slices.
Add the thinly sliced potatoes to a large bowl. I recommend using one that has a lid. It makes it easier to combine the potatoes with the garlic butter. Pour the garlic herb butter over the potatoes, then place the lid on the bowl. Shake to combine. If you don’t have a bowl with a lid, just use tongs or a fork to turn the potatoes and coat in the butter mixture.
Stack the potatoes
Next, you’ll place half of the potato slices in a lightly greased 12 count muffin tin. Sprinkle parmesan cheese over the potatoes. Place the remaining potato slices in the muffin tin to make the potato stacks.
baking
Cover the pan with aluminum foil. This helps prevent the potatoes from getting too dark. Place in a preheated 400F oven for 40 minutes.
Remove the foil, then sprinkle cheddar cheese on top of the potato stacks. Place back in oven and bake additional 10 minutes or until potatoes are tender.
serve and enjoy
Use a knife to run around the edges of the potato stacks, to assist with removing them from the muffin tin. I like to sprinkle fresh parsley over the potatoes before serving.
If you make these potato stacks, let me know what you thought below in the ratings and comments. Make sure you find me on instagram and youtube for the full cooking video for these as well as fun behind the scenes.
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Garlic Butter Potato Stacks
- Total Time: 1 hour
- Yield: 12 1x
Description
These Garlic Butter Potato Stacks are crispy on the edges, and soft and tender in the center. The potatoes are tossed in a garlic herb butter that makes them irresistible. This is a great side dish to any meal.
Ingredients
6 large russet potatoes, sliced into 1/8 inch thick slices
2 cloves garlic, minced
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 tablespoon fresh parsley
2 tablespoon fresh thyme
2 tablespoon fresh sage
parmesan cheese, grated
Salt and pepper to taste
cheddar cheese, for topping
Instructions
1. Preheat oven to 400F.
2. In a large bowl, add thinly sliced potatoes. It’s easiest if you have a large bowl with a lid.
3. In a mixing bowl, whisk together melted butter, olive oil, parsley, thyme, sage, garlic and salt and pepper to taste.
4. Pour butter mixture over potatoes. If you used a large bowl with a lid, place lid on bowl and shake to combine. If you don’t have a bowl with lid, just use tongs or a fork and flip potatoes over to coat with the butter mixture.
5. Place half the potato slices in a lightly greased 12 count muffin tin. Sprinkle parmesan cheese on top of potatoes. Top with remaining potato slices (potatoes will shrink as the bake). Cover with aluminum foil and bake for 40 minutes in preheated oven.
6. Remove aluminum foil and sprinkle cheddar cheese on top. Bake additional 10 minutes until potatoes are tender.
- Prep Time: 10
- Cook Time: 50
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: potato stacks, potato recipe
