Parmesan Rosemary Potato Stacks
A festive Parmesan potato stacks recipe for Christmas entertaining.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 12 stacks
- Category: Appetizers
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3/4 cup finely grated Parmesan
- 1 tablespoon chopped rosemary
- 2 garlic cloves, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 2 tablespoons chopped chives
Instructions
- Prepare: Heat oven to 400°F (205°C) and grease a 12-cup muffin pan. Slice potatoes 1/16 inch thick with a mandoline.
- Season: Toss potatoes with butter, oil, 1/2 cup Parmesan, rosemary, garlic, salt, and pepper.
- Stack: Layer slices in the muffin cups, building each stack slightly above the rim.
- Bake: Cover loosely with foil and bake 30 minutes. Uncover, add remaining Parmesan, and bake 18 to 22 minutes until tender and crisp.
- Serve: Rest for 5 minutes, lift out carefully, and top with sour cream and chives.
Notes
Editorial recipe draft: kitchen testing is required before making performance guarantees.