Garlic-Herb Butter Potato Stacks
Potato stacks are the Thanksgiving side that does what mashed potatoes can't: they give you a crispy, golden edge on every single bite. The trick is a mandoline — you want the potatoes sliced so thin they're nearly translucent, because each round becomes its own delicate, buttery layer once it's tossed in garlic-herb butter and a shower of Parmesan, then stacked into a buttered muffin tin and baked until the tops blister and the edges go deep amber. The starch in the potatoes does the glue work, so resist the urge to rinse the slices; that starch is what fuses each stack into a tidy little tower you can lift out whole. If you like this one, set it beside our Brown Butter Garlic Confit Mashed Potatoes and Cacio e Pepe Brussels Sprouts on the holiday table, and pair it with Classic Make-Ahead Herb Stuffing for the full spread.
Sides · Thanksgiving, Fall, Vegetarian, Gluten-Free • 1 hr 20 min
Nutrition (per serving)310Calories·16gFat·34gCarbs·7gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the garlic-herb butter:
- 6 tablespoons unsalted butter, melted
- 4 garlic cloves, finely minced
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- For the stacks:
- 3 pounds Yukon Gold potatoes (about 6 medium), scrubbed
- ¾ cup finely grated Parmesan cheese, divided
- ½ teaspoon flaky sea salt, for finishing
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Steps
- Heat the oven: Position a rack in the center and heat the oven to 400°F. Generously butter a standard 12-cup muffin tin (or mist it well with cooking spray) — you want every cup slicked so the stacks release cleanly.
- Make the garlic-herb butter: In a small bowl, stir together the melted butter, minced garlic, thyme, rosemary, kosher salt, and black pepper until the garlic is evenly dispersed.
- Slice the potatoes: Using a mandoline (or a very sharp knife and a steady hand), slice the potatoes crosswise into 1/16-inch-thick rounds. Do not rinse them — the surface starch is what holds each stack together as it bakes.
- Toss and coat: Pile the slices into a large bowl, drizzle with about half of the garlic-herb butter and ½ cup of the Parmesan, and toss gently with your hands until every round is slicked and lightly coated.
- Build the stacks: Layer the slices into the prepared muffin tin, overlapping slightly and pressing down as you go, until each cup is heaped about ½ inch above the rim — the stacks shrink as the water cooks off. Spoon any butter pooling in the bottom of the bowl over the tops.
- Bake: Bake for 25 minutes, then remove the pan and sprinkle the remaining ¼ cup Parmesan over the tops of the stacks. Return to the oven and bake until the edges are deeply golden and crisp and a knife slides through the center with no resistance, 25 to 30 minutes more (50 to 55 minutes total). If the tops brown before the centers are tender, tent loosely with foil.
- Rest and serve: Let the stacks cool in the pan for 5 minutes so they set, then run a thin knife around the edge of each cup and lift them out with a fork or small offset spatula. Finish with flaky sea salt and a scatter of fresh thyme leaves. Serve warm.
Tips & Variations
Make Ahead
Assemble the stacks in the muffin tin, cover, and refrigerate up to 1 day ahead; add 5 to 8 minutes to the bake time (uncovered, straight from the fridge) and watch the edges so they don't over-brown before the centers cook through. For the day-of shuffle, the baked stacks hold well in a warm (200°F) oven for up to 30 minutes — set them on a wire rack over a baking sheet so the bottoms stay crisp, and re-crisp under the broiler for a minute just before serving if needed.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, set the stacks on a baking sheet in a 375°F oven for 8 to 10 minutes until hot and re-crisped — the microwave will soften the edges, so skip it if you want the crunch back. The stacks don't freeze especially well (the layers turn a little waterlogged), so this is one to enjoy within the week.
Substitutions
Russets work beautifully here and crisp up even more, but their higher starch makes the stacks a touch fluffier in the center — loosen the slices as you layer so they don't pack too tightly. Swap the Parmesan for Pecorino Romano for a sharper, saltier edge, or use a finely grated aged Gouda for a nuttier finish. Trade the rosemary for an equal measure of chopped fresh sage or chives. For a dairy-free version, use a good plant-based butter and replace the Parmesan with 2 tablespoons of nutritional yeast tossed in with the butter. Dial the garlic up or down to taste, or roast the cloves first for a sweeter, mellower note.
Nutrition
Per serving: 2 stacks
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
