Step 7: Remove and Serve
Run a knife around the edge of each stack to loosen, then gently lift them out with a fork or small spatula. Arrange on a platter, garnish with remaining fresh thyme, and serve.
Pro-Tips for Stack Perfection
1. Slice Evenly
Thin, uniform slices ensure all potatoes cook at the same rate. A mandoline is worth the effort.
2. Don’t Overfill
The potatoes will puff slightly as they bake. Fill just below the rim.
3. Grease Generously
These beauties want to stick. Grease every nook and cranny of your muffin tin.
4. Let Them Rest
That 5-10 minute rest isn’t optional. It allows the stacks to set so they hold their shape.
5. Use Fresh Parmesan
Freshly grated Parmesan melts and browns better than the pre-shredded stuff.
6. Make Extra
These disappear fast. Double the recipe if feeding a crowd.
Endless Variations
Garlic Parmesan Stacks:
Add 2 minced garlic cloves to the melted butter.
Rosemary Potato Stacks:
Use fresh rosemary instead of thyme.
Cheddar Bacon Stacks:
Add shredded cheddar between layers and sprinkle with cooked, crumbled bacon.
Spicy Stacks:
Add a pinch of cayenne or red pepper flakes to the butter.
Herb Garden:
Mix fresh parsley, chives, and thyme.
Sweet Potato Stacks:
Use sweet potatoes instead of russets. Delicious with a pinch of cinnamon.
Add Onions:
Layer thin slices of onion between potato layers for extra flavor.
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