Elegant Roasted Garlic Parmesan Potato Stacks

These Roasted Garlic Parmesan Potato Stacks are an elegant twist on classic roasted potatoes—crispy on the edges, soft and creamy in the center, and layered with rich roasted garlic, herbs, and melted Parmesan cheese. Perfect for family dinners or upscale entertaining, they’re a side dish I turn to when I want to impress with minimal effort and maximum flavor.

Why You’ll Love This Recipe

I love these potato stacks because they combine the comfort of roasted potatoes with the presentation of a fine-dining side. Roasting the garlic first adds depth and sweetness, and the butter-herb mixture coats each slice beautifully. They bake up golden and crispy on the outside while staying melt-in-your-mouth tender inside. It’s one of those recipes that looks fancy but is actually really easy to put together—and always gets a “wow” at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 medium-sized russet potatoes, peeled and thinly sliced

• 1/2 cup grated Parmesan cheese

• 1/4 cup unsalted butter, melted

• 6 cloves roasted garlic (see instructions below)

• 2 teaspoons fresh rosemary, finely chopped

• 1 teaspoon fresh thyme, finely chopped

• Salt and black pepper, to taste

• Olive oil, for drizzling

• Fresh parsley, chopped (for garnish)

Directions

1. Roast the Garlic
   I preheat the oven to 400°F (200°C). I slice the top off a whole head of garlic, drizzle it with olive oil, wrap it in foil, and roast it for 30–35 minutes until the cloves are soft and caramelized. Once cooled, I squeeze the roasted garlic into a bowl and mash it into a smooth paste.

2. Prepare the Potatoes
   I combine the melted butter, mashed roasted garlic, rosemary, thyme, salt, and pepper in a large mixing bowl. I toss the thinly sliced potatoes in this mixture until each slice is evenly coated.

3. Stack the Potatoes
   I lightly grease a muffin tin and stack 4–5 potato slices into each cup, layering in some Parmesan cheese as I go. I press them down slightly to keep the stacks compact.

4. Drizzle and Bake
   I drizzle a little olive oil over each stack and sprinkle the tops with the remaining Parmesan cheese. I bake the stacks in the preheated oven at 400°F (200°C) for 30–35 minutes, or until the tops are golden and crispy and the centers are fork-tender.

5. Cool and Remove
   I let the stacks cool for a few minutes, then carefully lift them out of the muffin tin using a fork or tongs.

6. Garnish and Serve
   I arrange the potato stacks on a serving platter, sprinkle them with fresh chopped parsley, and serve them warm.

Servings and timing

• Servings: 4–6

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 1 hour

Variations

• I sometimes add a slice of Gruyère or Fontina between layers for a melty, cheesy center.

• For a touch of heat, I sprinkle a little crushed red pepper into the garlic butter.

• I swap rosemary and thyme for sage in the fall—it pairs beautifully with roasted garlic.

• For extra crispiness, I finish the stacks under the broiler for 2–3 minutes.

Storage/Reheating

I store leftover stacks in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for 10–15 minutes to restore the crispy edges. These don’t microwave well, so I avoid reheating that way if I want them to stay crisp.

FAQs

Can I slice the potatoes ahead of time?

Yes, I slice the potatoes and keep them submerged in cold water in the fridge for a few hours. I dry them thoroughly before tossing with butter and herbs.

Do I need a mandoline slicer?

I like using a mandoline for evenly thin slices, but a sharp knife works fine—just aim for uniform thickness so they cook evenly.

Can I use other types of potatoes?

Yukon Golds work great too—they have a creamy texture and buttery flavor. I avoid red potatoes since they don’t crisp up as nicely.

How do I prevent the stacks from sticking?

I make sure to grease the muffin tin well, or I use silicone muffin liners to make removal easier.

Can I freeze these?

I don’t recommend freezing the cooked stacks, as the texture changes when reheated. They’re best fresh or reheated within a couple of days.

Conclusion

Roasted Garlic Parmesan Potato Stacks are one of my favorite ways to elevate a simple ingredient into something stunning and delicious. Whether I’m serving them with roast chicken, steak, or a holiday feast, they always steal the show. With their crispy edges, rich roasted garlic flavor, and cheesy herb finish, these stacks are a side dish I keep coming back to.