Crispy Garlic-Parmesan Cheesy Potato StacksThese individual potato stacks are a total showstopper. Thinly sliced Yukon Gold potatoes are tossed in garlic-herb butter and cream, layered in a muffin tin with plenty of sharp cheddar and Parmesan cheese, and baked until the edges are wildly crispy and the centers are meltingly tender. They give you all the best parts of au gratin potatoes in a brilliant, handheld portion!IngredientsThe Potatoes & Fat:3 lbs Yukon Gold potatoes, washed and peeled (Yukon Golds give the best buttery texture)4 tbsp unsalted butter, melted2 tbsp olive oil or avocado oilThe Seasoning & Cream:1/2 cup heavy cream2 cloves garlic, minced1 tsp garlic powder1 tsp dried thyme or Italian seasoning1 tsp kosher salt1/2 tsp freshly cracked black pepperThe Cheese:1.5 cups freshly shredded sharp cheddar cheese1/2 cup freshly grated Parmesan cheeseInstructionsPreheat and Prep:Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with butter or non-stick spray (including the top rim, as some cheese will bubble over).Slice the Potatoes:Slice the potatoes very thinly and uniformly (about 1/8-inch thick). A mandoline slicer makes quick work of this and ensures they bake evenly.Make the Garlic-Herb Cream:In a large mixing bowl, whisk together the melted butter, olive oil, heavy cream, minced garlic, garlic powder, dried thyme, salt, and black pepper.Toss the Potatoes:Add all the sliced potatoes into the bowl with the cream mixture. Toss thoroughly with your hands or a spatula to ensure every single slice is coated in the seasoned cream and butter.Layer the Stacks in the Muffin Tin:In a small bowl, mix the cheddar and Parmesan cheeses together.Begin building your stacks in the muffin cups: Lay down a slice of potato, add a small pinch of cheese, then stack another potato slice on top. Repeat until the potato slices reach the top of each muffin cup (about 3 to 4 layers of potatoes with cheese sprinkled between them).Top each stack with a final generous pinch of the mixed cheese and a cracked bit of black pepper. Pour any remaining cream left at the bottom of the bowl evenly over the muffin cups.Bake to Crispy Perfection:Bake at 375°F for 40 to 45 minutes, or until the potatoes are completely tender when poked with a toothpick, the edges are deeply golden brown, and the cheese is caramelized and bubbling.Rest and Unmold:Let the potato stacks cool in the pan for 10 minutes so they firm up and hold their shape.Run a small knife or offset spatula around the edges of each stack, then carefully pop them out of the tin.Pro Tip: Make sure to use freshly shredded cheese rather than pre-bagged shredded cheese. Pre-bagged cheese contains anti-caking starches that prevent it from melting into that luscious, gooey bond that holds these stacks together!
Cheesy Potato Stacks
