Parmesan Potato Stacks Recipe

This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/parmesan-potato-stacks

Ingredients
Makes about 4-6 servings
3 tbsp (45g) butter, melted
2 tbsp (25g) Parmesan cheese
1 tsp (3g) garlic powder
1 tsp thyme leaves
salt and freshly ground black pepper
8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)

1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline.

2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.

3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.

4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.

5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.

Background Music: http://www.audionetwork.com/browse/m/track/tiger-balm_35158?category=23213

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Comments

Dark Invader says:

Never use a mandoline without the safety/hand guard, unless you like visits to the emergency room to stitch up your bloody fingers. Seriously, those slicers are dangerous when used incorrectly.

Badmintonforall says:

1 hour to 190 °C ????? BURNT !

spyderspic666 says:

I feel like murdering someone everytime i see someone peel the skin off a potato. The skin tastes very good especially when it gets crispy. Plus its also the healthiest part of the potato!!!

angela harding says:

I would put the potato’s in a zip-lock bag that way they get coated evenly and you don’t get your hands to messy.

Shazine Soni says:

if we have not this king of baking tray then how can we make it?

ghostdrifter says:

this looks so good. I know what I’m making tomorrow :)

Z.S. Saraf says:

Is there any way to make this without the oven and on normal stoves? :(

Ramón says:

Didn’t cut them up at the end…. buh whhhhhy not

Anime-Kyun _ says:

isn’t that like pommes ana( whatever the spelling is) from julia childs cookbook

Jmes Arnold says:

can i use ur recipe for my bakery???? hehehe…sriously…plisss

KawaiiPotato says:

I find this offensive.

Petra Gorgi says:

I love the video and the music, lol, just have to try for my next party your parmesan potato stacks

Sindy Fu says:

Great video! :) what oven did you use?

Izma Qamar says:

can we use mozzarella cheese?

medinalba says:

GREAT RECIPE THANK YOU.

Bizi Souad says:

real beauty

Katelyn Luong says:

in your vids, could you slice through the dish to show us the insides? i always anticipate that moment :)

Jen Tuesday says:

Careful with that mandolin. Had to learn the hard way once that it’s not pleasant at all catching your finger on one.

Liem Nguyen says:

Can I use mozzarella cheese?

David Cho says:

I tried this just like you showed. It turned out really weird like it was under cooked inside but burnt and unchewable outside. When trying to cut, it just wouldnt do it and slid all over the place. I cooked more but it was getting weirder. I really wanted it to work!

Andrew Petherick says:

Ok – that funk tune is amazing! Who is it please?

elisabeth brockington says:

Did you boil the potatoes?

Humboles says:

Loved these, which perked up our Christmas turkey leftovers tonight. I chose Maris Piper potatoes, a well-known roaster/fryer variety here in the UK, and used a big pastry bowl for ease of mixing, and fresh garlic rather than dried. I found them pretty quick and easy to prepare. The results looked great and tasted even better, so we’ll certainly have them again.

TMB247 says:

Needs Bacon

Marc Lalonde says:

totally love that soundtrack – what is it?? i want that also!! ao what about putting mandolined sliced onions between the potatoe slices? cant wait to try the recipe, merci!!

Enjoyment Cooking says:

classy and fabulous

Erin Walker says:

they are giving out paleo cookbooks on PaleoPad ( . ) com site this is NYT Bestseller Book for cooking paleo style

Tasneem Qureshi says:

u r seriously brilliant

Tom Conley says:

Love the recipe and the music. Rare to get both in one clip.

Sadéline Surreality says:

Yummy!
Which Camera and Objectiv do you use?

Nidhi Kumari says:

plz eggless cake repice

Michelle Whitefeather says:

pure cheesy potato
porn!

right person says:

wow , you are genius, glade to find ur great adventures channel…

chef4oh1 says:

Glad to see fresh thyme, garlic powder noooo. Could use finger-ling potato so when you slice your finger in the potato mixture no one will know – use the guard. These are pomme Anna in a muffin tin-good idea.

randy zakem says:

You need to Blanch The sliced potatoes for a couple minutes

Suraj Singh says:

looking very easy

Lia S says:

Home Cooking Adventure, I return anything that I took from you and your belongings which are with me, my husband and my children. My family just take the truth only forever.

Holly Miller says:

Going right now to make for dinner!!! Looks good!!!

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