If you’re searching for the ultimate comfort food that feels both elegant and homey, let me introduce you to the Creamy Potato Stacks Recipe. These delicate, golden towers bring together tender, buttery layers of thinly sliced Yukon Gold potatoes soaked in rich cream, infused with garlic and thyme, and topped with crispy Parmesan. They are simple yet sensational, perfect for cozy family dinners or impressing guests without a fuss. Once you try these creamy potato stacks, they’ll become your go-to side dish for every special occasion or whenever you crave something wonderfully satisfying.
Ingredients You’ll Need
This Creamy Potato Stacks Recipe calls for straightforward ingredients that each play a crucial role in building layers of flavor and texture. From the tender Yukon Gold potatoes to the fragrant thyme and sharp Parmesan, every component is essential for that perfect blend of creamy, cheesy, and aromatic delight.
- 2 pounds Yukon Gold potatoes (peeled and thinly sliced): These create tender, evenly cooked layers with a naturally buttery flavor that melts in your mouth.
- 2 tablespoons unsalted butter (melted): Adds richness and helps carry the garlic and thyme flavors throughout the potatoes.
- 1 cup heavy cream: Makes the stacks irresistibly creamy and moist without overwhelming the potatoes’ natural taste.
- 2 garlic cloves (minced): Offers a subtle punch of savory depth that partners beautifully with the herbs.
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme): Brings a fresh, earthy aroma that brightens the entire dish.
- ½ teaspoon salt: Balances flavors and enhances the natural sweetness of the potatoes.
- ¼ teaspoon black pepper: Adds a gentle peppery kick for contrast and warmth.
- ¾ cup grated Parmesan cheese: Creates a crisp, savory crust on top that melts into every crevice of the stack.
- Nonstick spray or butter for greasing: Prevents sticking and helps the stacks come out cleanly after baking.
How to Make Creamy Potato Stacks Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F. Lightly grease a 12-cup muffin tin with butter or nonstick spray to ensure your stacks won’t stick. This step might seem small, but it’s key for easy removal and clean presentation.
Step 2: Mix the Creamy Flavor Base
In a small bowl, whisk together melted butter, heavy cream, minced garlic, thyme, salt, and black pepper until well combined. This creamy mixture will soak into the potatoes, infusing every layer with herbs and rich, mellow flavor.
Step 3: Coat the Potato Slices
Place the thinly sliced Yukon Gold potatoes in a large bowl and toss them with the cream mixture. Make sure every slice is evenly coated—this keeps the stacks moist and flavorful as they cook.
Step 4: Build Your Potato Stacks
Layer about 5 to 7 potato slices into each muffin cup, stacking them evenly and tightly packed. Pour any remaining cream mixture over the tops, then sprinkle each stack generously with grated Parmesan cheese. The cheese not only adds flavor but also gives a golden, crunchy crust.
Step 5: Bake Until Golden and Tender
Cover the muffin tin loosely with foil and bake for 30 minutes to allow the potatoes to steam and become tender. Then, remove the foil and bake for an additional 15 to 20 minutes, letting the Parmesan crisp up to a beautiful golden brown. The smell alone will have you excited to dig in!
Step 6: Cool and Remove
Once baked, let the potato stacks cool for 5 minutes before carefully removing them from the muffin tin. This short rest helps the stacks firm up slightly, making them easier to transfer to plates without falling apart.
How to Serve Creamy Potato Stacks Recipe
Garnishes
Finish your Creamy Potato Stacks Recipe with fresh herbs like extra thyme sprigs or a sprinkle of chopped chives. These touches add a fresh color contrast and a pop of brightness that elevates the dish visually and flavor-wise.
Side Dishes
These stacks are amazing alongside roasted meats, grilled chicken, or as part of a vegetarian feast. Pairing them with steamed green beans, a crisp salad, or sautéed mushrooms balances out the creamy richness and rounds out your meal.
Creative Ways to Present
For an elegant dinner party, serve the potato stacks individually on small plates with a dollop of sour cream or a drizzle of herb-infused olive oil. They also make stunning appetizers when placed on a wooden board, topped with microgreens or a sprinkle of smoked paprika for a colorful spin.
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Potato Stacks Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep them chilled to preserve the creamy texture and prevent the potatoes from drying out.
Freezing
You can freeze individual stacks by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
For reheating, place the stacks on a baking sheet and warm in a 350°F oven for about 15 minutes until heated through and the Parmesan topping is crisp again. Avoid microwaving if you want to keep that perfect crispy crust!
FAQs
Can I use a different type of potato for this Creamy Potato Stacks Recipe?
While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, you can use other waxy potatoes like red potatoes. Avoid starchy potatoes like Russets as they might become too mushy when baked in this style.
Is there a way to make this recipe dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk or a dairy-free cream and use vegan butter and a plant-based Parmesan alternative. The texture and flavor will be slightly different but still delicious and creamy.
How thin should I slice the potatoes?
Thin slices, about 1/8 inch or thinner, work best. This ensures they cook evenly and stack nicely without being too bulky or undercooked in the center. Using a mandoline slicer makes this process quick and uniform.
Can I prepare the potato stacks in advance?
Absolutely! You can assemble the stacks up to a day ahead and keep them covered in the refrigerator. Then bake just before serving. This makes entertaining easier and helps with meal preparation.
What can I substitute for Parmesan cheese?
Gruyère or sharp cheddar are excellent options for different flavors and a lovely melt. For a saltier, nutty touch, Pecorino Romano also works wonderfully in this recipe.
Final Thoughts
The Creamy Potato Stacks Recipe is truly one of those dishes that brings warmth and a little wow factor to any table with minimal effort. Their buttery layers, rich creaminess, and crispy cheese topping create a perfect harmony of textures and flavors that’s impossible to resist. Whether you’re making them for a special holiday or a cozy weeknight dinner, these stacks are sure to become a beloved staple. Give it a try, and watch how everyone’s asking for seconds!
Print
Creamy Potato Stacks Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 stacks
- Category: Side Dish
- Method: Baking
- Cuisine: American, French-Inspired
- Diet: Vegetarian, Gluten Free
Description
Creamy Potato Stacks are a deliciously elegant side dish featuring layers of thinly sliced Yukon Gold potatoes coated in a rich butter and cream mixture, infused with garlic and thyme, then baked to golden perfection with a crispy Parmesan topping. Perfect for holiday gatherings or dinner parties, these stacks offer a creamy, cheesy, and flavorful complement to any main course.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
Cream Mixture
- 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- ¾ cup grated Parmesan cheese
For Greasing
- Nonstick spray or butter for greasing muffin tin
Instructions
- Preheat and prepare the muffin tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray to ensure the potato stacks do not stick.
- Make the cream mixture: In a small bowl, combine the melted butter, heavy cream, minced garlic, thyme leaves, salt, and black pepper. Mix well to incorporate all the flavors evenly.
- Coat the potatoes: In a large bowl, toss the thinly sliced Yukon Gold potatoes with the cream mixture until each slice is thoroughly coated, allowing the flavors to infuse.
- Assemble the stacks: Layer about 5 to 7 potato slices into each muffin cup, stacking them evenly from the bottom. After filling each cup, spoon any remaining cream mixture evenly over the top, then sprinkle each stack generously with grated Parmesan cheese.
- Bake covered: Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for 30 minutes. This will help steam the potatoes and cook them evenly.
- Bake uncovered: Remove the foil and continue baking for another 15 to 20 minutes, or until the tops are golden brown and crispy and the potatoes are tender when pierced with a knife.
- Cool and serve: Remove the muffin tin from the oven and let the stacks cool for 5 minutes. Carefully remove each stack from the tin, garnish with extra thyme or chopped chives if desired, and serve warm.
Notes
- A mandoline slicer helps achieve uniform, thin potato slices quickly and evenly.
- Try substituting Parmesan with Gruyère or cheddar cheese for a different flavor profile.
- These creamy potato stacks make an impressive holiday or dinner party side dish.
