I made some parmesan potato stacks a few years ago, as an accompaniment to my dinner. They really turned out so well. So I promised myself that I would make them again. But until today I haven’t done that. However having some Maris Piper potatoes on hand I thought they would be good to use in making this dish. They are a good all-round potato which are very popular in the UK. However they are not available everywhere, so any good all-rounder, such as Gold, Yukon Gold, King Edward would work well too.
The recipe is very simple, particularly if you have access to a mandolin(mandoline). The potatoes are sliced very thinly, hence the mandolin. However that slicing can be done by hand too. The sliced potatoes should not be washed, as the starch will help to maintain the stack.
Then mix together the remaining ingredients, except the parmesan. Then use that mixture to toss the potatoes. Sprinkle over the parmesan and toss again. Next stack the potatoes into piles and place them into a buttered muffin pan.
Then bake the parmesan potato stacks in the oven. That is all there is to the recipe. A delicious accompaniment to any meal of fish, meat or poultry.
My Stacks
My parmesan potato stacks turned out so well. The potato slices were soft and cooked through. They were melded together by the starch and the flavourings. They held the shape well when removed from the muffin cups. I used a dessert spoon to do that, carefully lifting them out.
The stacks tasted so good, with the soft potato mixing so well with the parmesan. A lovely hint of thyme, garlic and onion was present too. They made a great accompaniment to my dinner. Reports back from family members who shared them was very positive indeed. They loved them.
Another Easy Recipe is Easy Mediterranean Chick Pea Salad.
Parmesan Potato Stacks – Easy Recipe
Course: Stove top recipesCuisine: SavouryDifficulty: Easy12
servings15
minutes40
minutes300
kcalIngredients
1.4kg(3lbs) very thinly sliced(1/16 inch) potatoes- don’t wash off the starch
50g(slightly less then 2 oz) grated parmesan cheese
56g(4 tbsp) melted unsalted butter, cooled
1 1/2 tsp finely chopped fresh thyme(if using dried thyme less than 1/2 tsp)
1 1/2 tsp garlic powder or granules
1 tsp onion powder or granules
salt and pepper to taste
Directions
- Preheat the oven to 180C/160c Fan/350F.
- Thoroughly butter a 12 hole muffin pan.
- Add the thyme, garlic, onion, salt and pepper to the melted butter and stir to fully combine them.
- Pour that mixture onto the sliced potatoes and use your hands to toss the slices to coat them in the mixture. Ensure you separate slices to get them all coated as much as possible.
- Add the parmesan and toss the potatoes again, in the same manner as before.
- Gather slices of the coated potatoes into piles, or stacks and place them into each of the muffin cups.
- The cups should be filled to above the top, using smaller slices on the top.
- Bake the stacks for about an hour, under the potatoes have browned on the top and they are tender in the middle.
- If the tops seem to brown too quickly you can cover them, loosely, with aluminium foil.
- Allow the stacks to cool in the pan for a few minutes before carefully scooping them out, with a dessert spoon. If the pan has been well butter they should come out easily, but if the bottom layer sticks to the pan don’t worry as long as the stack has remained intact.