Stacked Spuds
Elevate your potato game with these irresistible Stacked Spuds, the perfect blend of creamy, cheesy decadence and crispy golden perfection. Thinly sliced Yukon Gold potatoes are layered with a luscious garlic-infused butter and cream mixture, then crowned with a savory blend of Parmesan, Cheddar, and fresh thyme. Baked in a muffin tin for individual portions, these mini potato stacks are as visually stunning as they are delicious. With their crispy tops and tender, flavorful layers, Stacked Spuds make the ultimate side dish for dinner parties or a crowd-pleasing appetizer for any occasion. Simple to prepare and packed with rich, comforting flavors, this recipe will easily become a favorite in your rotation.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 2 cloves Garlic
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Cheddar cheese, shredded
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 optional Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the Yukon Gold potatoes into even, round slices about 1/8-inch thick. A mandoline slicer works great for this step.
Melt the butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant. Remove from heat and stir in heavy cream.
In a small bowl, combine grated Parmesan cheese, shredded Cheddar cheese, fresh thyme leaves, salt, and ground black pepper.
Lightly grease a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
Layer 2-3 potato slices into the bottom of each muffin tin cup. Then, brush with the butter and cream mixture and sprinkle a pinch of the cheese mixture over the potatoes.
Repeat the layering process 2-3 more times or until the muffin cups are filled, ending with a sprinkle of the cheese mixture on the top layer.
Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the tops are golden brown and crispy.
Allow the Stacked Spuds to cool for 5 minutes, then use a butter knife to carefully remove them from the muffin tin.
Serve warm as a side dish or enjoy them as a savory appetizer. Garnish with extra thyme leaves if desired.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3530 mg | 154% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 8.2 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1032 mg | 79% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5139 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
