Ingredients
- 4 medium Yukon Gold or russet potatoes
- 3 tbsp melted butter
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley
- Optional: ¼ cup shredded mozzarella
Instructions
- Preheat oven: Heat oven to 375°F (190°C). Grease a 12-cup muffin tin well with butter or cooking spray.
- Slice potatoes: Wash and peel the potatoes if desired. Slice them very thinly, about ⅛ inch thick. A mandoline makes this much easier.
- Make the seasoning mixture: In a bowl, combine melted butter, garlic, Italian seasoning, salt, and black pepper.
- Coat the potatoes: Add the potato slices and toss gently until evenly coated.
- Build the stacks: Place a potato slice into each muffin cup, sprinkle with a little Parmesan, then add another potato slice. Continue layering until each cup is filled slightly above the rim—the potatoes will shrink as they bake.
- Add Parmesan: Sprinkle the remaining Parmesan over the tops. Add a little mozzarella too, if using.
- Bake: Bake for 45–55 minutes, until the potatoes are tender in the center and the edges are golden and crispy.
- Rest and serve: Let the stacks cool in the muffin tin for about 5 minutes, then carefully loosen them with a small knife or spatula. Garnish with fresh parsley.
Tips
- Slice the potatoes very thinly and evenly for the best texture.
- Don’t skip greasing the muffin tin—the crispy cheese can stick.
- For extra-crispy tops, broil for 1–2 minutes at the end, watching carefully.
- Serve alongside roasted chicken, steak, grilled fish, or a fresh salad.
