Creamy Potato Stacks Recipe
Few dishes walk the fine line between comforting and elegant as beautifully as Creamy Potato Stacks. Picture perfectly tender, thinly sliced Yukon Gold potatoes, delicately layered and baked in a muffin tin until the edges turn golden and crisp, all bathed in fragrant cream, garlic, and herbs. This irresistible side is every bit as easy as it is impressive, making it perfect for cozy weeknight dinners or shining alongside your most celebratory roasts. Prepare to fall in love with a dish that’s destined to become a household classic!
Ingredients You’ll Need
Let’s celebrate simplicity! Each ingredient here brings something magical, from the buttery richness of Yukon Golds to the savory sharpness of Parmesan. When combined, they create the dreamy layers and lush flavors that make these Creamy Potato Stacks unforgettable.
- Yukon Gold potatoes (2 pounds): Their naturally buttery texture and golden color cook up soft and creamy in every bite—slice them thin for the best stacks!
- Heavy cream (1 cup): The secret to that luscious, velvety mouthfeel; don’t skimp for ultimate decadence.
- Unsalted butter (2 tablespoons, melted): Adds extra richness and helps deliver those gorgeous golden edges.
- Garlic (2 cloves, minced): A pop of aromatic flavor that infuses every layer—fresh garlic is best for the biggest impact.
- Fresh thyme leaves (1 teaspoon, or ½ teaspoon dried): Earthy, bright notes that balance the creamy backdrop; fresh thyme offers a touch more vibrance.
- Salt (¾ teaspoon): Essential for seasoning the potatoes and drawing out their natural flavors.
- Black pepper (½ teaspoon): Just enough to add warmth and a gentle kick.
- Grated Parmesan cheese (½ cup): The umami crown! Parmesan melts into the stacks, bringing a nutty, salty finish—don’t be shy!
How to Make Creamy Potato Stacks
Step 1: Prep the Oven and Muffin Tin
Begin by preheating your oven to 375°F (190°C)—this is the sweet spot for perfectly tender potatoes with just the right amount of crisping on top. Grease your 12-cup muffin tin generously with butter or nonstick spray to make sure each stack slides out like a dream (plus, buttery edges are never a bad thing).
Step 2: Mix the Creamy Coating
Grab a large mixing bowl and stir together the heavy cream, melted butter, minced garlic, thyme, salt, and pepper. This isn’t just any ordinary mixture; it’s the aromatic bath that’s going to seep into every potato layer, turning humble spuds into showstoppers. Make sure everything is thoroughly mixed for even flavor in every stack.
Step 3: Add and Toss the Potatoes
Add those gorgeous potato slices right into the cream mixture. Use clean hands or a big spoon to gently toss until every slice is well-coated. This ensures that each stack bakes up supremely creamy from top to bottom, with the flavor built right in.
Step 4: Assemble the Stacks
Now for the fun part! Stack the potato slices into each cup of the prepared muffin tin, layering them neatly until the cups are nearly full. Try to alternate larger and smaller slices for stability, and don’t worry if they sit just above the rim—they’ll settle as they bake. Spoon any remaining cream mixture over the stacks for maximum moisture, then finish with a snowy sprinkle of Parmesan on each.
Step 5: Bake and Finish
Cover the muffin tin loosely with foil to lock in steam and bake for 30 minutes. When the timer dings, remove the foil and continue baking for another 15 to 20 minutes. You’re looking for irresistibly golden tops and tender potatoes all the way through—check with a knife for doneness. Let the stacks cool a few minutes in the tin, then gently loosen them with a spoon or butter knife, ready to wow your table.
How to Serve Creamy Potato Stacks
Garnishes
The finishing touches can turn simple Creamy Potato Stacks into a restaurant-worthy side. Fresh thyme leaves or a little extra Parmesan sprinkled on top right before serving adds a pop of color and an extra hint of flavor that everyone will notice.
Side Dishes
These stacks pair up well with just about everything—try them alongside roast chicken, pan-seared steaks, or salmon for a memorable meal. They also hold their own at the holiday table, offering a more elegant alternative to mashed potatoes.
Creative Ways to Present
For a special twist, arrange your Creamy Potato Stacks atop a bed of wilted spinach or with a drizzle of truffle oil. Serve them in individual ramekins for dinner parties, or top with a fried quail egg for a sophisticated appetizer that will stop your guests in their tracks.
Make Ahead and Storage
Storing Leftovers
Once cooled, any leftover Creamy Potato Stacks can be stored in an airtight container in the refrigerator for up to 3 days. Their structure holds up beautifully, so they’ll reheat looking (and tasting) just as good as fresh.
Freezing
If you want to get ahead, these stacks freeze exceptionally well. Lay them out on a sheet pan to freeze individually, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To bring back that irresistible crispness, reheat Creamy Potato Stacks in a 350°F (175°C) oven for 10 to 15 minutes until hot and golden on top. The microwave works in a pinch, but the oven is where the magic happens for texture.
FAQs
Can I use a different kind of potato?
Absolutely! While Yukon Golds offer buttery softness, Russets or even sweet potatoes can work. Just be sure to slice them thinly and keep an eye on baking times, as moisture content may vary.
Can I prepare Creamy Potato Stacks in advance?
Definitely. Assemble the stacks up to a day ahead, cover the muffin tin with foil, and refrigerate. When ready, bake as directed—just add a few extra minutes if starting from cold.
Are Creamy Potato Stacks gluten-free?
Yes! This recipe contains no flour or bread, making it perfect for gluten-free guests. As always, double-check your Parmesan and butter labels if cross-contamination is a concern.
What’s the best way to slice the potatoes thinly?
A sharp chef’s knife does the trick, but a mandoline slicer is absolutely game-changing for getting those perfect 1/8-inch slices quickly and evenly—just mind your fingers!
Can I add extra cheese or mix-ins?
Go for it! Feel free to stir in a little Gruyère or cheddar for deeper flavor, or even sneak a layer of caramelized onions between the stacks. The recipe is beautifully versatile.
Final Thoughts
Don’t wait for a special occasion to make Creamy Potato Stacks—they’re the kind of treat that turns an ordinary dinner into something memorable. Once you’ve tasted that golden, creamy goodness, you’ll be looking for every excuse to whip them up again. Gather your ingredients, share them with friends or family, and let the compliments roll in!
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Creamy Potato Stacks Recipe
- Total Time: 1 hour
- Yield: 12 stacks 1x
- Diet: Vegetarian, Gluten-Free
Description
These Creamy Potato Stacks are a delightful twist on traditional baked potatoes. Thinly sliced Yukon Gold potatoes are layered in a muffin tin, bathed in a savory cream mixture, and baked until golden and tender. Perfect for an elegant side dish or a special dinner.
Ingredients
Potato Stacks:
- 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Prepare the cream mixture: In a large bowl, combine the heavy cream, melted butter, garlic, thyme, salt, and pepper. Add the potato slices and coat evenly.
- Layer the potatoes: Stack the potato slices in each muffin cup, filling them nearly full. Drizzle remaining cream over each stack and sprinkle with Parmesan.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for 15–20 minutes until golden and tender.
- Serve: Cool for 5 minutes, then gently remove each stack. Garnish with thyme or Parmesan if desired.
Notes
- Try adding Gruyère or cheddar for extra flavor.
- Use a mandoline slicer for consistent potato slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 130
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
