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Parmesan Au Gratin Potato Stacks – An easy side dish filled with flavor! Yellow potatoes thinly sliced and layered with a garlic cream sauce, parmesan, and asiago cheese, baked in a muffin tin!
Potatoes are my absolute favorite side dish. I love the versatility, it’s so easy to give them incredible flavors. Potatoes are convenient and a staple around the world. I popped out to the store a few days back and got a 5lbs bag of yellow potatoes and decided to whip up a batch of these parmesan potato stacks! Now these crispy parmesan au gratin potato stacks are inspired by classic cheesy au gratin potatoes. They have the same thinly sliced potatoes with loads of cheese but the spin on au gratin potatoes is baking them in a muffin tin so you have a little bite sized side dish!
My favorite part of these parmesan au gratin potato stacks was the extra crispy stacks. The crispy cheese at the bottom with all of the sauce melted in is really quite addicting and delicious. All of these mini potato stacks disappeared so quickly at my house when I made them! I know I will be making these potato stacks very regularly, they are really that good!
Tips on parmesan au gratin potato stacks recipe
- Don’t have asiago cheese? Feel free to sub in cheddar, gruyere, or swiss instead!
- Using a mandolin really speeds things up compared to slicing the potatoes with a knife. Be careful when using the mandolin!
- 2 lbs yellow potatoes
- 1/2 cup asiago cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 3 tbsp butter, melted
- 1/2 cup heavy whipping cream
- 1 tsp dried thyme
- 3 cloves garlic, minced
- 1/3 tsp salt
- 1/8 tsp pepper
- Preheat oven to 350 and spray muffin tin with oil. Set aside.
- Peel potatoes and cut into cylinders that will fit in the muffin tin. To do so, stand each potato up and shave off corners with a knife.
- Slice potatoes thinly with a knife or use a mandolin set to slice 1mm.
- In a small mixing bowl, combine melted butter, heavy whipping cream, thyme, garlic, salt, and pepper. Mix until well combined.
- Place potato slices into muffin tin so that they go halfway up. Pour 1 tsp of the butter mixture on top with 1 tsp of asiago. Fill the muffin tin up to the top with more potato slices. Pour the rest of the butter mixture on top and cover with aluminum foil before placing in oven. Bake for 40 minutes before removing aluminum foil and topping with parmesan. Bake for 10 more minutes before removing from oven and serving.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.