Herb and garlic potato stacks are perfect to serve at your holiday feast. Deceptively easy to make and full of buttery herb flavors.
It’s the time of year again where you can’t help but think about the holidays.
And what’s the best part about the holidays? Well, family of course, but the second best part is absolutely, most definitely the food!!
I absolutely love the food traditions that happen during the holidays. We always do turkey, even though I don’t really think it’s anyone’s favorite. It’s just tradition, you know?
And every year I am in charge of the cranberry sauce. It’s my gig and it always has been 😉
One dish that I wouldn’t mind changing up is that boring old bowl of mashed potatoes. They’ve never really done much for me. So I thought it would be fun to make some fancy potatoes…stacked, slathered with herb and garlic butter, and sprinkled with parmesan.
Presenting: herb and garlic potato stacks!
If these guys look familiar, it’s probably because you remember these Parmesan & Rosemary Potato Stacks from last year. Or maybe these healthier Herb & Coconut Oil Potato Stacks?
Well I thought it was a fun concept worth revisiting for a third time. This time I decided to add some garlic and thyme to the mix, and boy was it a great idea!
Watch the video below to see exactly how I prepped these herb and garlic potato stacks. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
So the thing with these herb and garlic potato stacks is that you absolutely need them to all be the same thickness in order to cook properly. I have this
really basic mandolin, and it works like a charm. Make sure to use the finger guard when your potato starts to get short, we don’t want anyone to slice themselves!
Herb and Garlic Potato Stacks (Video)
Ingredients
- 1/4 cup unsalted butter melted
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic minced
- 3/4 teaspoon kosher salt
- 4 small white or Yukon gold potatoes
- 1/4 cup shredded Parmesan cheese
Instructions
- Pre heat oven to 375°F.
- Melt butter in a glass measuring dish. Stir in the rosemary, thyme, garlic and salt.
- Slice potatoes to a 2mm thickness using a mandolin.
- Brush the bottom of a standard-sized muffin tin with the butter mixture.
- Layer 2-3 potato slices, then brush again with butter.
- Repeat until the muffin tins are filled to the top. Brush the tops with the butter mixture and sprinkle with cheese.
- Bake for 45 minutes, or until tops are golden brown.
Marie
Have you ever made these on a baking sheet, rather than in muffin tins? I need to make lots and don’t have enough muffin tins oh, so I thought cookie sheets would do. Thoughts?
Denise
Hi Marie! I have not made these on a baking sheet and I worry that they would dry out. If you try, I’d love to hear how it goes for you!
Liz
Iris mentioned that this recipe could be prepared in advance. How so, and How about making ahead and reheating.
Denise
Hi Liz! I’m not sure as I haven’t tried this myself, but I’d think you’d need to cook them and reheat, since potatoes can get brown if you cut them and leave them out raw.
Iris
They are soooo delicious!! Made them with very small potatoes and pecorino and sliced them reaaaally really thin (ca. 0,2mm). They got crispy on the outside and soft inside. Will definitively make them when we have guests next time. They are pretty and good to be prepared in advance. Thanks for the great idea.
Denise
Yay! So happy you enjoyed them, Iris! Thanks so much for taking the time out of your day to leave a review.
Denise
I’m so glad Whitney! Thanks so much for reporting back 🙂