Mouthwatering Potato Stacks covered in a creamy garlic and parmesan sauce, finished with a layer of cheese, and baked until perfectly golden
Such tasty little things
A couple of years ago, I stumbled upon a cooking show where a contestant was using a mandoline. ‘Oh, those perfect paper-thin slices, I needed one!’ My husband, Tomi, looked at me and said, ‘Don’t even think about it, we’ve got no more space for your kitchen gadgets.’
Later that evening, I purchased one online. I couldn’t contain my excitement and couldn’t wait until it arrived. Here we are, and that mandoline is still brand new, tucked away and unopened in my cupboard somewhere 😂 I asked Tomi to have faith in me as I’ll make good use of it soon.
One would assume I’d use the mandoline for these Potato Stacks, and I had every intention of doing so but… Ugh, I have to find the box, read the instructions and wash it before using it. Following those thoughts, I catch myself automatically cutting the potatoes with my handy-dandy knife. Hey, imperfect potato slices aren’t hurting anyone, right?
These Potato Stacks are a delicious side dish and they’re also irresistibly tasty on their own as a snack. They’re a fantastic side dish that pairs well with almost anything and they’re so cute, but they don’t photograph well at all!
Anyway, if you’re a fan of potato bakes, then you’re going to love these Potato Stacks even more! Thin potato slices stacked in a muffin pan, baked with a gorgeous creamy, garlic parmesan sauce until tender. They sound so rich and indulgent, right? But a stack will only cost you approximately 160 calories. That’s almost in the healthy zone, right? 😉
Potato Stacks
What are the best types of potatoes for making stacks?
The best potatoes to make stacks are ones with a high starch content as they help the stacks hold together, so avoid the waxy ones. Varieties like Desiree potatoes (pink-red skin), dirt brushed (Sebago), Dutch creams, Russet, or King Edwards work well. Also, try to select potatoes that’ll fit in the muffin tins; otherwise, you’ll need to shave them down.
Best way to get thin cut potatoes
If you’re looking for a near perfect neat stack, opt for using a mandoline. I actually attempted to use my food processor, but that was a fail because the feeding tube was too narrow for my fat potatoes. I just ended up just using my good ole knife!
Yes, it sticks to the muffin tin
The last layer of the potato ALWAYS sticks to the bottom of my muffin pan. I’ve greased my pan with butter, oil, oil spray, but nothing seems to work. My next bet is to either line the base of the muffin tins or use muffin cases. However, doing this means I may have to go without the golden crust that forms around the stacks. I think I’ll stick with a messy pan!
How many Potato Stacks does this recipe make?
This recipe will give you 12 stacks. However, this time I made only 9 as I wanted higher stacks, as they look nicer.
More yummy potato recipes to try:
Ingredients for Potato Stacks
Potatoes – To help the potato slices stick together, go for starchy or all-purpose potatoes, but avoid the waxy ones. I opted for Desiree potatoes with pink-red skin, but dirt brushed (Sebago), Dutch creams, Russet, or King Edwards would also work wonderfully.
Thickened Cream (whipping cream or heavy cream) has thickening agents added, such as gelatine or vegetable gum. It usually contains 35% milk fat.
Parmesan cheese – It’s worth the effort to grate your own parmesan cheese rather than buying store-bought shredded cheese. Most pre-shredded cheese contains anti-caking agents, which may not melt properly when heated and this may make the sauce grainy.
Chicken powder – I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder, chicken stock powder, or chicken bouillon cubes would also work.
Cheddar cheese – I used Tasty cheddar cheese, but you could swap for any kind of melting cheese. Swiss, Gruyère, Monterey Jack, mozzarella and all cheddars are great choices.
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How to make Potato Stacks
Step-by-step guide with photos
Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Peel the potatoes, then cut them into very thin slices. You could also do this by using a mandoline, as doing so will make the potato stacks neater. Transfer the potato slices in a large bowl and set it aside for later.
For the sauce – In a frying pan, melt the butter over medium heat, then saute the garlic for a minute. Pour in the cream and lower the heat to medium-low, then bring the cream to a simmer. Stir in the parmesan cheese until it melts into the sauce, then add the chicken powder, salt and pepper.
Give the sauce a taste and add more salt and pepper to your liking if needed. Keep in mind that the sauce is going to flavour the plain potatoes, so it might be a tad bit salty. Remove pan from heat, then stir in the chives.
Pour the sauce over the potatoes slices and use two large spoons to cover the potatoes in the sauce.
Spray a standard muffin tray with oil, then stack the slices of potatoes inside each hole. For taller potato stacks, pile the slices higher, but you won’t have 12 stacks (I got 9). Pour the leftover sauce from the potato bowl onto each stack, then cover the tray loosely with foil. Bake for 30 minutes, then remove the foil and sprinkle on the Cheddar cheese and bake uncovered for another 10 minutes or until the cheese has melted and looks golden.
Let the potato stacks sit in the tins for 5 to 10 mins so they can set a bit, otherwise they’ll fall apart if you try to move them. Carefully remove them from the pan using a spatula or a butter knife. Optional – garnish with more chives.
How to store Potato Stacks
Leftovers – Allow the Potato stacks to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 to 4 days. When frozen, they’ll keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Potato Stacks (way better than baked potatoes!)
Video
Ingredients
- 1.2kg / 2.7lb potatoes (thinly sliced) (NOTE 1)
- olive oil spray (to grease)
- 20gm / 0.7oz unsalted butter
- 4 garlic cloves (peeled & minced)
- ½ cup (125ml / 4oz) thickened or heavy cream (NOTE 2)
- ½ cup (50gm / 1.8oz) freshly grated parmesan cheese (NOTE 3)
- 1 tsp chicken powder (or chicken stock powder) (NOTE 4)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp finely chopped chives (more for garnish)
- ½ cup (50gm / 1.8oz) freshly grated Tasty Cheddar cheese (NOTE 5)
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Peel the potatoes, then cut them into very thin slices. You could also do this by using a mandoline, as doing so will make the potato stacks neater. Transfer the potato slices in a large bowl and set it aside for later.
- For the sauce – In a frying pan, melt the butter over medium heat, then saute the garlic for a minute. Pour in the cream and lower the heat to medium low, then bring the cream to a simmer. Stir in the parmesan cheese until it melts into the sauce, then add the chicken powder, salt and pepper. Give the sauce a taste and add more salt and pepper to your liking if needed. Keep in mind that the sauce is going to flavour the plain potatoes, so it might be a tad bit salty. Remove pan from heat, then stir in the chives
- Pour the sauce over the potatoes slices and use two large spoons to cover the potatoes in the sauce.
- Spray a standard muffin tray with oil, then stack the slices of potatoes inside each hole. For taller potato stacks, pile the slices higher, but you won't have 12 stacks (I got 9). Pour the leftover sauce from the potato bowl onto each stack, then cover the tray loosely with foil. Bake for 30 minutes, then remove the foil and sprinkle on the Cheddar cheese and bake uncovered for another 10 minutes or until the cheese has melted and looks golden.Let the potato stacks sit in the tins for 5 to 10 mins so they can set a bit, otherwise they'll fall apart if you try to move them. Carefully remove them from the pan using a spatula or a butter knife. Optional – garnish with more chives
