Description
Crispy Parmesan potato stacks made with thin Yukon Gold slices in garlic-shallot butter, baked in a muffin tin over a golden Parmigiano Reggiano crown.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, about 6 medium (about 2½ inches wide), unpeeled and scrubbed
- 7 tablespoons unsalted butter, melted and divided
- 1 tablespoon olive oil
- 4 small garlic cloves, finely grated
- 2 tablespoons shallot, very finely minced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup parmigiano reggiano, finely grated (about 3 ounces), divided
- 1 tablespoon fresh Italian parsley, chopped, for finishing
- Flaky salt, for finishing
Instructions
- Heat the oven to 400°F with a rack in the center. Set a 12-cup muffin tin on a rimmed sheet pan. Brush all 12 cups generously with 4 tablespoons of the melted butter.
- Press 1 tablespoon of the Parmigiano Reggiano into the bottom of each cup in an even layer, using ¾ cup total.
- Stir together the remaining 3 tablespoons melted butter, 1 tablespoon olive oil, the garlic, shallot, 2 teaspoons kosher salt, and ½ teaspoon pepper in a large bowl.
- Slice the potatoes 1/16 inch, or 2 mm, thick on a mandoline. Don’t rinse them, since the surface starch helps the layers stick together.
- Add the potatoes and the remaining ¼ cup Parmigiano Reggiano to the bowl. Toss with your hands until every slice is coated, separating any slices that cling together.
- Stack the slices neatly into the 12 cups, pressing down firmly as you go, until they sit about ¼ inch above the rim. Spoon any butter left in the bowl over the tops.
- Cover the tin loosely with foil and bake for 20 minutes.
- Uncover and press each stack down firmly with the back of a spoon. Bake for another 25 to 30 minutes, until the edges are deep golden and a paring knife slides through the center with no resistance.
- Rest the stacks in the tin for 10 minutes so the Parmesan crowns set.
- Run a small offset spatula around each stack. Lift it out and flip it crown side up onto a board or platter.
- Finish with the parsley and a pinch of flaky salt. Serve warm.
Notes
To make 6 stacks, halve every ingredient, butter and fill 6 cups, and fill the 6 empty cups halfway with water so the pan heats evenly. The bake time stays the same.
Bake up to 1 day ahead and reheat at 375°F for 10 to 12 minutes.
A mandoline gives the most even slices; if slicing by hand, aim for the thinnest slices you can manage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American