Parmesan Potato Stacks in Muffin Tin Recipe

Introduction

These personalized cheesy potato casseroles are a delightful treat that vanish quickly at any gathering. Baked in muffin tins, they offer an elegant presentation and a perfect side dish for your next dinner party.

Ingredients

• 4 tablespoons melted butter
• 5 pounds medium size Yukon Gold potatoes, peeled, sliced into ⅛ inch rounds
• 3 tablespoons grated Parmesan cheese
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 2 tablespoons fresh parsley

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Butter 12 muffin cups using 1-2 tablespoons of the melted butter and set aside.
3. Step 3: Place potato slices into a large bowl. Add the remaining melted butter, 2 tablespoons of Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper. Toss to coat evenly.
4. Step 4: Layer the potato slices into 1½ inch stacks and place each stack into the buttered muffin cups.
5. Step 5: Bake uncovered for 1 hour or until the edges and tops of the potato stacks are golden brown and the centers are tender.
6. Step 6: Remove from the oven and let them rest for 5 minutes before serving. Garnish with the remaining Parmesan cheese and fresh parsley.

Tips & Variations

• Use a mandoline slicer for uniform potato slices to ensure even cooking.
• Try adding a sprinkle of crispy bacon or chopped chives for extra flavor.
• For a richer taste, mix a bit of cream or sour cream into the butter and seasoning mix.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness, or microwave briefly if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yukon Gold potatoes are preferred for their creamy texture and flavor, but Russets or red potatoes can also work well. Just ensure slices are similarly thin for even cooking.

How do I prevent the potato stacks from sticking to the muffin tin?

Generously buttering the muffin cups before assembling the stacks helps prevent sticking. You can also use non-stick spray for easier cleanup.

Parmesan Potato Stacks in Muffin Tin Recipe

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★★★★★

4.5 from 321 reviews

• Author: Harper
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These personalized cheesy potato casseroles are delightful single-serving stacks of thinly sliced Yukon Gold potatoes layered with Parmesan cheese and seasoned with garlic, onion, paprika, and herbs. Baked in buttered muffin tins, they create a beautiful, crispy golden-brown presentation perfect for parties or as a side dish to complement rich mains like slow-cooked lamb or pot roast.

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Ingredients

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Potato Mixture

• 5 pounds medium size Yukon Gold potatoes, peeled and sliced into ⅛ inch rounds
• 4 tablespoons melted butter (divided use)
• 3 tablespoons grated Parmesan cheese (divided use)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the potato stacks.
2. Prepare Muffin Tins: Using 1-2 tablespoons of melted butter, thoroughly butter 12 muffin cups to prevent sticking and add flavor.
3. Toss Potato Slices: Place the thinly sliced potatoes in a large bowl. Add the remaining melted butter, 2 tablespoons of Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper. Toss all ingredients together to evenly coat the potato slices.
4. Assemble Potato Stacks: Layer the coated potato slices into stacks approximately 1½ inches tall and carefully place each stack into the buttered muffin cups.
5. Bake: Bake the potato stacks uncovered for about 1 hour, or until the edges and tops turn golden brown and the centers are tender when pierced with a fork.
6. Rest and Garnish: Remove the muffin tray from the oven and let the stacks rest for 5 minutes. Sprinkle the remaining Parmesan cheese and fresh parsley on top before serving.

Notes

• Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
• Ensure the potato stacks are packed about 1½ inches tall in each muffin cup for ideal serving size and crispy edges.
• Letting the stacks rest after baking helps them set and makes them easier to remove from the tins.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: cheesy potato casserole, Parmesan potato stacks, party appetizer, baked potato cups, Yukon Gold potato recipe