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These stacked potato parmesans have totally won over my holiday gatherings. The family still brings up the Christmas I first whipped them up. You get those wonderfully crisp edges with each thin potato layer while the middle stays soft and tender. Everyone who tries them wants to know how I made them. And honestly? They look fancy but couldn't be easier. Just stack up potatoes with butter, some herbs and loads of cheese. It's comfort food that's dressed up enough for special occasions.
What's So Great About Them
I've played around with tons of potato dishes through the years, but these stacks really stand out. You get that amazing combo of crunchy outside and soft center in every mouthful. The parmesan and garlic work their way through all the layers during baking. My little girl thinks they look like tiny towers of presents on the plate - just right for Christmas dinner. I love how I can prep them ahead when holiday craziness takes over the house.
Every Mouthful Matters
Imagine biting into paper-thin potato slices, all crunchy and golden around the edges. Cut into them and you'll find that buttery soft middle with rich cheesy flavor running through every bit. Fresh thyme brings such a nice warmth to the mix. Sometimes I throw a bit of mozzarella on top which melts into this gorgeous golden crust. My whole house smells amazing whenever these are in the oven.
Why You'll Want These
These spuds completely changed how I handle holiday cooking. They're full of goodness - potatoes give you the pep you need for long family celebrations. Even my picky eaters who usually avoid veggies clean their plates. I typically make some extra for the next day - they heat up beautifully. And you can switch things up so easily - just toss in whatever herbs you've got or try out different cheese types.
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Shopping List
Here's what you'll need to grab at the store:
- 4 large potatoes (Yukon Gold or Russet work best)
- 2 tablespoons melted butter
- 1/2 cup parmesan, freshly grated
- Fresh thyme snipped from my garden
- 1 clove of garlic
- Pepper and salt
- Some mozzarella if you want extra cheesiness
Kitchen Setup
You'll need a standard muffin tin - it's the perfect size. Find something to slice potatoes super thin. I go with my mandoline but if you've got good knife skills, that works too. Get a large bowl ready for mixing everything. Sometimes I use a pastry brush for the butter but clean fingers do the job just fine.
Mix It Up
This dish can handle lots of changes. Try swapping in gruyere when you want something fancy. Rosemary works great instead of thyme. Got no fresh garlic? Garlic powder will do in a pinch. Cutting back on dairy? Just use olive oil instead of butter. My boy loves when I add some chili flakes for a bit of heat.
Making Magic
Warm your oven to 400°F. While it heats up, cut those potatoes as thin as possible. Mix them in a bowl with melted butter, parmesan, thyme, garlic, pepper and salt. Stack them into your muffin tin. They don't need to look perfect - that's part of their charm. Add a pinch of mozzarella on top if you want. Bake for about 25 minutes until they turn golden and crispy.
Perfect Partners
These stacks go with just about anything. They're amazing beside ham or turkey. My veggie friends love them with roasted vegetables. Put some garlic aioli on the side for dipping and watch everyone go wild for that combo.
Kitchen Success Tips
Try cutting your potato slices the same thickness so they cook evenly. Push them pretty close together in the tin so they stay intact. I always scatter extra parmesan on top for that crispy bit everyone fights over. When you need to warm them up, just pop them back in the oven for a few minutes.
Fresh and Leftover Tips
Any extras will keep in the fridge for about three days in a covered container. When you want them crispy again, just warm them in a 350°F oven. You can freeze them too, but they taste way better fresh.
Common Questions
You can definitely make these ahead of time. Get everything ready, cover the tin with plastic wrap and stick it in the fridge. Just bake when you're ready. Yukon Gold or Russet potatoes give you the best texture. Don't worry if you can't do cheese - they're still tasty with just herbs and butter.
Family Favorites
These potato towers have earned their spot in our holiday must-haves. They're easy enough for regular family dinners but fancy enough for big celebrations. Try them out - I bet they'll become your tradition too. While you're here, take a look at my other holiday hits like those tasty Spinach Feta Pinwheels or my Kiwi Wreath Salad. Each portion has around 150 calories - just right for a side dish.
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Frequently Asked Questions
- → How do I get super thin potato slices?
A mandoline works great for even slicing. If you're using a knife, just focus on making all the slices similar for even cooking.
- → Can I make these in advance?
Yep, you can stack them ahead of time, keep them in the fridge in the muffin tin, and bake when you need them.
- → What are the best potatoes to use?
Russets or Yukon Gold are awesome choices. Russets get crispy, while Yukons have a smooth, buttery taste.
- → How do I keep them from sticking to the pan?
Be sure to coat the muffin tin well with oil or non-stick spray. Let them cool a little before removing for easier handling.
- → Are other herbs good options?
Definitely. Try rosemary or parsley as swaps for thyme, or blend a mix of herbs for bolder flavors.