If you’re ready to transform the humble potato into a showstopping side dish, you’ll fall head-over-heels for these Creamy Potato Stacks. Imagine thin slices of Yukon Gold potatoes, cloaked in rich cream, a touch of garlic, and buttery, melty Parmesan — all baked into irresistible golden stacks that look as stunning as they taste. Whether you want to impress at your next holiday gathering or simply upgrade a weeknight dinner, these stacks deliver layers of flavor, decadence, and comfort in every bite.
Ingredients You’ll Need
Great dishes start with just a few simple ingredients, and Creamy Potato Stacks are proof that when you choose high-quality basics and prepare them with care, magic happens. Each element here plays a special role in building flavor, crisp edges, and silky centers. Here’s what you’ll want to gather:
- Yukon Gold potatoes: Their naturally creamy texture and buttery flavor make them perfect for stacking and baking into tender layers.
- Heavy cream: Ensures every layer is luscious and rich, infusing the stacks with melt-in-your-mouth goodness.
- Minced garlic: Adds aroma and savory depth to each bite, lifting the creaminess with subtle complexity.
- Fresh thyme leaves: Brings earthiness and color, brightening and balancing the creamy profile.
- Salt: Essential for drawing out the natural sweetness of the potatoes and amplifying every other flavor.
- Black pepper: Lends warmth and a gentle bite, keeping the stacks lively.
- Grated Parmesan cheese: Gives a nutty, cheesy finish plus golden tops that are delightfully crisp.
- Unsalted butter (melted): Offers even more depth and helps the tops brown beautifully without burning.
- Nonstick cooking spray: Guarantees easy release, so your stacks come out in perfect shape.
How to Make Creamy Potato Stacks
Step 1: Prep Your Equipment
Start by preheating your oven to 375°F (190°C) — you want it fully heated before your stacks go in so they can start crisping up right away. Take out a standard muffin tin and give each cup a generous spritz of nonstick cooking spray. This little step is key for getting your Creamy Potato Stacks out easily and perfectly shaped every time.
Step 2: Slice the Potatoes
Peel your Yukon Gold potatoes and slice them as thinly and evenly as possible. If you have a mandoline, now’s the time to use it for uniform slices (about 1/8 inch thick). This ensures the stacks bake evenly, with those picturesque layers in every serving.
Step 3: Mix the Creamy Seasoning
In a small bowl, combine the heavy cream, minced garlic, fresh thyme leaves, salt, and black pepper. Give it a good stir so everything is nicely mixed. This is the heart of what makes Creamy Potato Stacks so irresistibly flavorful — every layer gets bathed in this aromatic, seasoned cream.
Step 4: Stack and Layer
In each muffin cup, layer 5–6 potato slices, brushing each slice with the cream mixture and sprinkling a pinch of Parmesan cheese as you go. Continue stacking until the cups are nearly full. This process is simple, but take your time so every stack has those distinct, beautiful layers (and let the kids help for fun!).
Step 5: Top Off and Bake
Once all cups are filled, drizzle a bit of the remaining cream mixture over the tops and finish with extra Parmesan cheese. Brush on the melted butter for extra richness and color. Slide the muffin tin into your preheated oven and bake for 40–45 minutes, or until the tops turn golden brown and a knife easily pierces through the stacks.
Step 6: Let Them Set and Serve
Allow the Creamy Potato Stacks to cool in the muffin tin for about 5 minutes. This helps them set and makes unmolding neat and easy. Carefully lift each stack with a spoon or butter knife, and get ready for oohs and ahhs as you present tender stacks with crisp, cheesy tops and creamy centers.
How to Serve Creamy Potato Stacks
Garnishes
Garnishing Creamy Potato Stacks is a chance to add both beauty and a final pop of flavor. Try a sprinkle of extra fresh thyme, a dusting of Parmesan, or finely snipped chives for a hint of freshness. For a slightly spicy twist, a dash of smoked paprika or a sprinkle of flaky sea salt works wonders.
Side Dishes
These stacks are so versatile, they play nicely with just about any main course. Pair them with roast chicken, seared steak, or baked salmon for a meal that wows. For a vegetarian feast, let them shine next to roasted vegetables and a bright green salad. Their rich creaminess balances anything savory, hearty, or herby you serve alongside.
Creative Ways to Present
Take Creamy Potato Stacks to the next level by plating them stacked high on a serving board, garnished with edible flowers or microgreens. For an elegant dinner, serve each stack on individual small plates, drizzled with a bit of garlic-infused olive oil. You can even arrange them in a circular pattern on a platter for a stunning buffet centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any Creamy Potato Stacks left, don’t worry — they reheat beautifully! Let the leftover stacks cool completely, then transfer them to an airtight container and refrigerate. Stored this way, they’ll stay fresh and delicious for up to 3 days.
Freezing
You can freeze Creamy Potato Stacks for longer storage. Simply wrap each cooled stack tightly in plastic wrap, then place them in a zip-top freezer bag. They’ll keep well for up to 1 month. For best texture, thaw them in the refrigerator overnight before reheating.
Reheating
To reheat, place the stacks in a baking dish, cover loosely with foil, and warm in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. Uncover for the last few minutes to crisp the tops if you’d like them extra golden.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds offer creaminess and beautiful color, russets can give you extra fluffiness, and red potatoes will hold their shape nicely. Just be sure to slice whichever variety you use thinly and evenly for the best results.
What’s the best way to slice potatoes for even layers?
If you want the most consistent stacks, a mandoline slicer is your best friend. Otherwise, use a sharp knife and take your time — aim for slices about 1/8-inch thick so they bake up perfectly tender and stack neatly.
Can I add other flavors to Creamy Potato Stacks?
Definitely! Feel free to add a pinch of nutmeg to the cream mixture for a subtle warmth, or try swapping the Parmesan for Gruyère cheese if you want a richer, meltier flavor profile. You could also experiment with a little rosemary or even a hint of smoked paprika.
How do I prevent sticking in the muffin tin?
Be generous with the nonstick cooking spray, making sure to coat both the bottoms and sides of each cup thoroughly. If you prefer, you can also use parchment muffin liners or silicone molds for even easier release.
Are Creamy Potato Stacks good for special occasions?
They’re perfect for holidays or dinner parties because they look so impressive and taste incredible. You can prepare them ahead of time, which makes entertaining a breeze and ensures you spend more time with your guests, not in the kitchen.
Final Thoughts
There’s nothing quite like unveiling a tray of Creamy Potato Stacks — golden, aromatic, and inviting. Whether you serve them for a special celebration or simply to brighten a weeknight meal, they bring warmth and a certain magic to the table. I hope you’ll give them a try and discover how a handful of everyday ingredients can create something truly unforgettable!
Print
Creamy Potato Stacks Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Creamy Potato Stacks are a delightful side dish perfect for any occasion. Layers of thinly sliced Yukon Gold potatoes are stacked with a rich cream mixture, garlic, and Parmesan cheese, then baked to golden perfection.
Ingredients
Potato Stacks:
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with nonstick spray.
- Mix the cream: In a small bowl, mix the heavy cream, minced garlic, thyme, salt, and pepper.
- Layer the potatoes: Stack 5–6 potato slices in each muffin cup, brushing each layer with the cream mixture and a sprinkle of Parmesan cheese.
- Repeat and bake: Repeat layering until the cups are nearly full, drizzle extra cream mixture on top, sprinkle with Parmesan, and bake for 40–45 minutes until golden brown and tender.
- Cool and serve: Let cool in the pan for 5 minutes before carefully removing with a spoon or knife.
Notes
- Use a mandoline slicer for even, thin potato slices.
- Enhance with a pinch of nutmeg or try Gruyère cheese for a different flavor profile.
Nutrition
- Serving Size: 2 stacks
- Calories: 260
- Sugar: 1g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
