Garlic Herb Butter Potato Stacks with Parmesan

Garlic Herb Butter Potato Stacks

A muffin tin holds thin potato slices in compact, round stacks while they bake. Garlic-infused butter, Parmesan, and thyme season the layers, which should be tender in the center with deeply golden tops and edges.

Even slices help the stacks cook through without losing their distinct layers. Straining the garlic from the butter prevents bits from burning during the long bake, and a knife test tells you more about the centers than the clock alone.

Ingredients for Garlic Herb Butter Potato Stacks

• 2 lb Yukon Gold potatoes, peeled (900g)
• 4 tablespoons unsalted butter (55g)
• 2 garlic cloves, lightly crushed
• 1 tablespoon fresh thyme leaves, plus small sprigs for finishing
• 1/2 cup finely grated Parmesan (50g)
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• Neutral oil or nonstick spray, as needed for the muffin cups
• Optional: a small pinch of flaky salt for serving

How to Make Garlic Herb Butter Potato Stacks

1. Prepare the tin and potatoes: Preheat the oven to 400°F (205°C). Thoroughly grease the bottoms and sides of a standard 12-cup muffin tin. Slice the potatoes evenly, about 1/8 inch thick. A mandoline or sharp knife works; avoid paper-thin slices.
2. Infuse the butter: Melt the butter with the garlic and thyme leaves in a small saucepan over low heat, about 3 to 4 minutes. Remove from the heat and strain out the garlic pieces. The butter should be fragrant but not browned.
3. Coat the slices: In a large bowl, gently toss the potatoes with the infused butter, salt, pepper, and most of the Parmesan. Separate slices that cling together so the seasoning reaches the layers. Reserve a little Parmesan for the muffin cups.
4. Build the stacks: Sprinkle a small pinch of reserved Parmesan into each cup. Arrange the coated slices in neat layers, filling the cups close to the rim without packing them tightly.
5. Bake: Bake uncovered for about 40 minutes, beginning to check at 35 minutes. The tops and exposed edges should be deeply golden brown, and a small knife should slide easily through the center of a stack. Allow 35 to 45 minutes depending on slice thickness, stack height, and oven. If the tops darken before the centers soften, loosely tent the tin with foil and continue baking. Rotate the tin near the end if your oven browns unevenly.
6. Rest and release: Let the stacks rest in the tin for about 5 minutes. Loosen the edges with a thin knife, then lift them out or carefully invert them if they release cleanly. Finish with fresh thyme sprigs and, if desired, a little flaky salt.

How to Get Tender Centers and Browned Tops

Keep the slices close to 1/8 inch thick and the stacks at a similar height so their centers soften at about the same rate. Bake uncovered for browning, but do not judge doneness by the tops alone: test through the center with a small knife. A loose foil tent is only needed if browning gets ahead of tenderness.

How to Release the Stacks Cleanly

Parmesan at the base can brown onto the tin, so grease every cup thoroughly. The 5-minute rest helps the layers hold together when lifted. If a stack resists inversion, loosen its edges and lift it out instead of forcing it upside down.

Serving Garlic Herb Butter Potato Stacks

Serve two stacks per person alongside roasted chicken, turkey, or steak. For another layered potato side, try Garlic-Herb Sweet Potato Stacks with Parmesan.

Make-Ahead, Storage, and Reheating

Slice the potatoes close to baking time when possible. If preparing them ahead, keep the slices submerged in cold water in the refrigerator. Drain and dry them thoroughly before coating with the butter.

Cool leftover stacks completely and refrigerate in an airtight container for up to 3 days. They are crispest when freshly baked. Reheat in a 350°F (175°C) oven until warmed through and the edges begin to crisp; timing depends on the size and temperature of the stacks.

Nutrition

Approximate nutrition per serving (2 stacks; 1/6 of the recipe): 220 calories, 6g protein, 10g fat, and 27g carbohydrates. Approximate nutrition per 100g: 125 calories, 3g protein, 6g fat, and 16g carbohydrates. Values vary with the ingredients used and the amount of butter and cheese that remains on the stacks.