Perfect for holiday dinners.

These Crispy Parmesan Potato Stacks layer thin Yukon Gold slices tossed in garlic-shallot butter over a base of parmigiano reggiano that bakes into a golden, lacy crown. Plus they come together with only a handful of everyday ingredients and a muffin tin!

Crispy Parmesan potato stacks with golden lacy Parmesan crowns on a marble board, garnished with parsley and flaky salt.

Ingredients

The ingredient list is short, and each item does a job. Yukon Golds have just enough starch to hold the layers together. The garlic-shallot butter seasons every slice. Parmigiano reggiano does double duty: it’s tossed with the potatoes for flavor and pressed into the bottom of each cup, where it crisps into a crown that faces up when you flip the stacks out.

Yukon Gold potatoes – their creamy texture and natural starch help the layers stick together. Leave them unpeeled for color
unsalted butter – for the garlic-shallot coating and for greasing the cups so the crowns release cleanly
olive oil – keeps the butter from browning too fast
garlic – grate it finely so it melts into the butter instead of burning in chunks
kosher salt – I use Diamond Crystal in all my recipes
shallot – mince it very fine, it adds a mellow sweetness that garlic alone doesn’t
black pepper – freshly cracked
parmigiano reggiano – grate it yourself. Pre-shredded cheese has anti-caking agents that keep it from melting as well
flaky salt – a finishing pinch adds crunch
chopped fresh parsley – for a pop of color and freshness at the end

Ingredients for Parmesan potato stacks, including Yukon Gold potatoes, Parmigiano Reggiano, shallot, garlic, butter, and parsley.

How to Make Crispy Parmesan Potato Stacks

Prep the Muffin Tin: Butter each muffin cup and press a layer of parmigiano reggiano into the bottom.

Make the Garlic-Shallot Butter: Stir together melted butter, olive oil, garlic, shallot, salt, and pepper in a large bowl.

Slice and Toss the Potatoes: Slice the potatoes very thin on a mandoline, and don’t rinse them. Toss them in the butter with the remaining parmesan until every slice is coated.

Build the Stacks: Stack the slices into the cups, pressing down firmly as you go, until they sit just above the rim.

Bake and Press: Bake covered to steam the centers until tender. Then uncover, press each stack down, and bake until deep golden.

Rest and Flip: Let the stacks rest so the crowns set, then lift them out and flip them crown side up. Finish with parsley and flaky salt.

Step-by-step photos of making Parmesan potato stacks, from pressing Parmesan into muffin cups to flipping out the baked stacks.

Tips for the Best Parmesan Potato Stacks

The secret to stacks that hold together is contact and pressure. Slice the potatoes 1/16 inch thick so they lie flat against each other, and skip rinsing, since the surface starch is the glue. Pack each cup firmly and mound the stacks slightly above the rim, because the potatoes shrink as they bake. Pressing the stacks down when you take off the foil fuses the softened layers, and a full 10-minute rest lets the Parmesan crowns firm up before you flip them.

Golden Parmesan potato stacks flipped crown side up on a serving platter for a holiday dinner

When to Serve Parmesan Potato Stacks

These are made for the holidays. Individual stacks are easy to plate and look elegant next to Thanksgiving turkey, a Christmas roast, or an Easter ham. They’re also my go-to when I’m hosting a dinner party and want a side that feels special without extra work at the last minute.

What to Serve with Parmesan Potato Stacks

Potato stacks pair with almost any main. Try them alongside Marinated Skirt Steak for a steakhouse-style dinner at home, or with a Spatchcocked Chicken for a cozy Sunday supper. Add Pesto Green Beans for something green!

Golden Parmesan potato stacks flipped crown side up on a plate.

How to Make Parmesan Potato Stacks Ahead of Time

For the best texture, bake the stacks fully up to one day ahead. Let them cool, then refrigerate them in an airtight container. To reheat, place them crown side up on a parchment-lined sheet pan and warm at 375°F for 10 to 12 minutes, or in the air fryer for 4 to 5 minutes, until hot and crisp again. I don’t recommend slicing or assembling the potatoes ahead, since raw slices darken and lose texture as they sit. Leftovers keep in the fridge for up to 3 days.

Close-up of a crispy Parmesan potato stack showing thin Yukon Gold layers and a lacy Parmigiano Reggiano crown

Equipment I Use to Make Crispy Parmesan Potato Stacks

Muffin Tin – USA Pan makes one of my favorites!
Mandoline – for extra thin potato slices

Today’s elevation: a layer of cheese pressed into each cup, which bakes into a golden, lacy crown when you flip the stacks out.

Frequently Asked Questions

Why did my potato stacks fall apart?

Usually the slices were too thick, rinsed, or not packed tightly enough. Slice them 1/16 inch thick, skip rinsing so the starch can bind them, press the stacks firmly into the cups, and let them rest the full 10 minutes before removing them.

Do I need to peel the potatoes?

No. Yukon Gold skins are thin and tender, and they add color and a little texture to the edges. Just scrub them well.

Can I use russet potatoes?

You can, but Yukon Golds are preferred. They have a creamier texture and hold their shape better. Russets bake up drier and more crumbly, so you may have more issues with the stacks falling apart.

Can I make a half batch?

Yes. Halve every ingredient and fill 6 cups. Then fill the empty cups halfway with water. Empty cups heat faster than full ones and can scorch or warp the pan, so the water keeps everything baking evenly. The bake time stays the same.