Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays!
There is no doubt that if you asked any Russian person what type of food they ate growing up, their answer would be potatoes in some form. I was one of those people.
Our dinner table was not complete without a potato dish. Whether mashed potatoes, roasted potatoes, or fried potatoes, we ate it all and it was good.
To this day, it’s still one of my favorite side dishes and my biggest weakness. That is why I hardly, ever, ever make it at home. Unless, it’s a special occasion.
I normally go for a classic mashed potato dish but this year I will be serving these potato stacks.
Inspired by Two-Potato Scalloped Gratin, these stacks are made up of super thinly sliced russet potatoes that are baked in a garlic and thyme-infused cream.
Then baked in a standard muffin pan until golden brown with a sprinkle of parmesan.
They are creamy on the inside from the cream and slightly crisp on the outside from the parmesan.
They make for a pretty delicious side dish for not only holidays but any dinner party!
If you try Creamy Potato Stacks, don’t forget to leave feedback and a rating.
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Creamy Potato Stacks with Garlic, Thyme, and Parmesan
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 potato stacks 1x
- Category: Side
- Method: Baking
- Cuisine: American
Description
Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays!
Ingredients
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, minced
- 1/2 tsp. nutmeg
- 2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
- 1 tsp. salt
- 1/2 tsp. black pepper
- freshly grated parmesan cheese
Special Tools
Instructions
- Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
- In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
- Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top.
- Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese.
- Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
- Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter.
- Serve immediately.
Keywords: parmesan potato stacks, scalloped potato stacks, baked potato stacks
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Maheen says
Okay.. I totally don’t mean to spam your comments but I didn’t rate the recipe earlier. <333
★★★★★
Katya says
Thank you! I so appreciate the rating.
Maheen says
Katya, thank you so much for sharing this! The potatoes were soooo delicious! And everyone scarfed them down in minutes. Hahah. I followed your recipe exactly and it was PERFECTION!
Katya says
I’m so happy to hear that! Thank you Maheen.
Anne says
What a great idea! I’ll definitly have to try them out. Since I’m vegan, I’ll make a vegan version which seems doable 😉
KP says
Boy, are these delicious! Easy and great for guests. Thanks for sharing this recipe even though it looks like it was several years ago and I just found it yesterday! Lol
★★★★★
Katya says
So glad you enjoyed it! Thank you.
Eliza says
Can you use another potato like Yukon gold? It’s what I have on hand.
Katya says
Yes, you definitely can!
Amy says
Outstanding. These were so simple to create and tasted divine. Thank you!
★★★★★
Katya says
Thank you Amy! So happy to hear you enjoyed it.
Danielle Berthon-Koch says
These look amazing, and sorry for this question… BUT is there any non dairy alternative for the cream that you think would work? My daughter is lactose intolerant. If you say no, I will secretly make them anyway and eat them in the closet. Hehehe
Katya says
I’ve never made them with a non-dairy alternative. For these to work, it has to be something with high-fat content that can thick up on its own (like whipping cream). But I vote make them anyway and eat in the closet 🙂
tricia says
yes, you can use coconut milk (not the asian kind in the can but the non-dairy sub in tetra packs) or for a low fat version you can use chicken broth.
★★★★★
Dori says
Ever since I tried this recipe a few years ago, it has been my ‘go to’ potato recipe. It’s now a tradition at Christmas, and everyone I’ve served this to absolutely loved it. So much better than regular scalloped potatoes, and so easy to make!
★★★★★
Katya says
Thank you Dori. So happy to hear this has become your favorite!
Chris says
Perfection
★★★★★
olga says
these are insanely delicious! I made the right decision of doubling the recipe right away, these were GONE
★★★★★
Sandra says
Made these the other night and they were fabulous!! Used a sprig of rosemary from my garden to infuse the cream, as I didn’t have any thyme. These were the creamiest potatoes I’ve ever tasted! Thank you so much for sharing this recipe!!
★★★★★
Katya says
Thank you Sandra!
Karen says
During these times now nobody can get out would I be able to use half-and-half in this recipe?
Katya says
Half and half contains less fat than heavy cream, therefore, it can not be thickened by straight reduction because it will curdle before it thickens. However, half-and-half can be thickened by adding it to a roux, which is a mixture of flour and fat.
Heather says
I was looking for easy singe serving portions to make for Christmas dinner for a large group, and these looked SO good. (It ended up being the only dish with nothing left over.) I’m not used to cooking with anything but red potatoes, so I just had to trust the reasoning behind the russet potatoes. Couple of changes I made:
-I could only find whipping cream, NOT heavy whipping cream at the last minute, and it was fine.
-I used some dried thyme with the cream mixture and actually kept it in. It made the stacks look pretty and was only a mild flavor
-I added the grated parmesan close to the very end of baking so it didn’t burn
-I used toothpicks to hold the stacks together to let them cool and gel a little, then guests removed them before eating. Worked very well and they held together
-Thyme sprig on top was the perfect presentation!
★★★★★
Katya says
Thank you Heather for your feedback! So happy that these potato stacks were a hit.
Edie says
Would gruyere cheese work in place of Parmesan?
Katya says
You certainly can!
Edie says
I made these stacks for New Year’s Eve. Substituted Gruyere for the parmesan but other than that followed the recipe. These potatoes are amazing, a huge hit and fun to make! I will definitely be making again. Thanks and Happy New Year!
★★★★★
Katya says
Thank you Edie! I so appreciate your feedback. So happy to hear you enjoyed these potato stacks.
Kim says
Don’t tell me one stack is a serving, because who would settle for only one? Made this recipe for the first time tonight and I love them! The nutmeg is a nice touch, and the crusty Parmesan top is lip-smacking good! This is a great recipe for a night with just the family or with special guests! Thanks for sharing.
★★★★★
Katya says
Thank you Kim! So glad to hear you enjoyed it.
Jen says
Doubled the recipe and it came out perfectly! Sprayed the muffin pan and then used strips of parchment paper to make an “X” in the bottom. I used the strips and pulled the potatoes right out of the pan. Perfect and so yummy. Thank you for the recipe!
★★★★★
Katya says
Thank you Jen! So glad to hear you enjoyed these potato stacks.
Claire says
That’s a great idea about using the parchment paper strips. I was wondering even with spraying the muffin pan if they fall apart when you try to get them out. I’m going to make this this weekend.
Mary Meehan says
These look delicious and will definitely try them. How much cheese did you use. 1 cup?
Katya says
You just need enough for a light sprinkle on top of the potato stacks
Jeanne Peck says
Tried last night and hubby and I thought they were delicious! Will definitely add to my recipe box!
★★★★★
Katya says
Thank you Jeanne! So glad you enjoyed it. I appreciate your feedback.
Fully Alive says
Your site alone whets the appetite! I cooked the potato stacks today omitting Parmesan because I was serving with a creamed Spinach gratin that had Parmesan and other cheeses. The “stacks” were easy, lovely and delicious with just the right balance of nutmeg, thyme and garlic. The presentation was beautiful! Thank you for sharing!
Katya says
Thank you so much! I love your twist and it sounds absolutely delicious.
John D. says
I’m having a hard time believing that these stacks hold together with just cream in the pan and the parmesan sprinkled on top. Cream won’t set up into a “glue” when heated. Do you put any cheese between the potato layers to “glue” them together?
Katya says
There’s no cheese in-between, just the cream. They hold up pretty well.
Linda says
Tried this recipe. A little to “rich” for me. If I make these again I would use half & half instead of heavy ctream.
Katya says
Hi Linda: Thanks for your feedback. Half and half does not have enough fat content to use on its own, therefore, the potatoes will not bake through as they do with the cream. My guess would be to create some type of creamy sauce/roux if you wanted to use something else in place of cream.
Tatiana says
I ve been making all sort of potatoes in any shape and kind. This Russian girl LOVES potatoes! Thank you for giving me an idea I so long forgot… the thyme and garlic simmered in cream was EVERYTHING! I used silicone muffin tins to make 2dozen for Christmas. Ah..Mazing! Added extra pecorino romano for some “extras”. Super! Thank you again!
Katya says
Thank you Tatiana! So glad you enjoyed it and thank you for your kind feedback.
martha says
This is absolutely deicious!!
We used strips of parchement papter~ perhaps 8 inches by 2 inches wide. Put them across the bottom and up the sides of the muffin tin cups. Used the strips to lift the potato stacks from the tin. It worked perfectly!
For the potatoes: we used a 2 mm slicing blade in food processor. It took less than a minute to slice 2 plus pounds of potatoes. Also, we sliced potatoes several hours in advance then covered with iced water to keep from turning brown. Stacked the potatoes and then trimmed to fit using a biscuit cutter
Also, in advance, we prepared the cream mixture, removing they thyme just before pouring over the stacked potatoes, so the full essence could be enjoyed.
Followed the directions. They needed perhaps an additional 15 minutes before they were tender.
Delicious, beautiful ~ what a lovely way to serve.
★★★★★
Katya says
That’s so great Martha! So glad you enjoyed it and thank you so much for your kind feedback!
Whitney says
Instead of russets, how would you think that yukon gold potatoes would do with this recipe?
★★★★
Katya says
Hi Whitney: I think it would be just fine!
Tanja says
THIS. IS. DANGEROUS. OH MY GOODNESS….. What an incredible idea to use potatoes, i am SO making this for the family…. they will absolutely LOVE IT!! See, that’s why i LOVE your blog/site/insta….. your food is simple and yet amazing. So many creative and tasty and super quick ideas. Looking forward to trying this one out. YUMMY… i might even try some myself (i don’t do potatoes for EXACTLY THE SAME REASON YOU MENTIONED….weakness)
★★★★★
Katya says
Ha ha! I’m glad I’m not the only one with no self control when it comes to potatoes. And these are worth every bite! I hope you enjoy them.
Vanesa says
Hi! This potato recipe looks beautiful. I want to cook them for a dinner party. how long can they sit prior to serving?
★★★★★
Katya says
I would say about 30 minutes.
Theresa says
Can these be made the night before and then baked?
Katya says
I haven’t tried them overnight and honestly I can’t give you an accurate answer.
Aimee says
I’ve made these several times now. I love it and more importantly my family loves it, they’re a picky bunch.
★★★★★
Katya says
Thanks so much Aimee!
Amy says
Looks yummy. I am making them tonight. Have you tried minced Vidalia onions in this recipe.
★★★★★
Katya says
Hi Amy! Hope you love it and no I have not tried adding an onion. Let me know if you do!
Chanel says
Love love love these I’ve been making these for over a year now! thank you for sharing
★★★★★
Katya says
Thank you so much Chanel! So glad you’re enjoying these.
Marla says
Could this recipe be adapted to bake in a small pyrex pan? I don’t have a muffin pan but would like to try this, it sounds delicious!
Katya says
You can try but I’m not so sure how the individual potato stacks will hold up. It might be more of a casserole for you then.
Shauna Guymon says
I am not a huge potato fan but I LOVE these. So quick and easy to make but such an elegant presentation and divinely delicious!!!!
★★★★★
Katya says
Thanks so much Shauna! So glad you enjoyed them. They sure do make a great presentation 🙂
ani says
Made these today! Whole family loved them. Glad I had a mandoline to make slicing the potatoes quicker/easier, will make again soon. Ani in Wilmington, NC
Katya says
That’s so great Ani! So happy you enjoyed it. Thanks so much for your comment.
Gina Panek says
What is the best way to reheat. Am a making them to take to a dinner.
Katya says
Cover and use really low heat in the oven to reheat. You may have some oil separation from the cream though.
Krissy says
I was wondering if you’ve ever tried using anything less fattening than heavy cream, like half-and-half or buttermilk? These look delicious but I would really like to reduce the fat content. I may have to do some experimenting.
Katya says
Hi Krissy: I have tired it with half and half and they didn’t turn out well. I think the fat content in heavy cream makes this recipe work. I would imagine you would have to make a roux (flour, butter) and add half and half if you really wanted to try it with half/half but honestly I’m not so sure it would reduce the fat content.
Megan says
I made these tonight. They came out fantastic! I used my jumbo muffin tin and made 6.. the cream mixture was the perfect amount. I did add more garlic as the family loves garlic.. It was the side dish to a garlic and rosemary roast beef with mushroom pan gravy. This will definitely be in the rotation. They were so simple to make. 🙂
★★★★★
Katya says
Your dinner sounds amazing Megan! So glad you enjoyed the potatoes. Thanks so much!
Kerstin says
We are trying these today as part of our thanksgiving feast. I hope they turn out as pretty as yours.
Katya says
I hope you enjoy them! Happy Thanksgiving.
Lynne says
These are absolutley delicious!! Thank you!!
★★★★★
Katya says
Thank you Lynne!
Sandy says
I think if I ver make these again, I will borrow from the person who put parchment in the muffin cups. This just made a big ole mess of my muffin tin, and it is a non-stick one, but I still used spray oil to coat bottom and sides.. Absolutely did not come out looking like yours.
Katya says
I found that if you let the potatoes rest for 5-8 min before taking out of the muffin tin then they come out a little easier. Hope you get a chance to make them again Sandy and if you do use parchment paper, let me know how they turn out.
Jill says
This recipe is absolutely mouthwatering! Do you think using sweet potatoes would work as well?
Katya says
Hi Jill, I have not but I would imagine it would be delicious!
Katie says
Hello! I’m thinking of making these in a mini muffin tins for an appitizer… Do you think this would work well? I’m worried about them getting stuck and not coming out as perfect as yours!
★★★★★
Katya says
That sounds so good! But I’m concerned as to whether they would hold up since you would have to slice the potatoes really small and thin to fit into a mini tin. You can always give the pan a good spray with nonstick oil. Let me know how they turn out if you do end up making them into minis.
Mark says
Just tried these – absolutely lovely. I did them with some sausages but I’d love to try them with some steak. Thank you!
★★★★★
Katya says
So glad you loved them Mark! They are fantastic wish steak. Thank you for the feedback.
Joanne says
These are so beautifully photographed! I made these yesterday for dinner and they are just so incredibly delicious. I am so adding these to my Christmas dinner menu, along with duck w/cherries. I thank you so much for sharing. We had them with “Pork Chops With Garlic Sage Butter” (in case you want to google that!) and it was a dinner worthy of any fancy restaurant. I did make little parchment cups in the muffin tin so I could lift the stacks out easily. Thank you again for this!
★★★★★
Katya says
That’s so awesome Joanne. Glad you enjoyed it. Sounds like you had an absolutely delicious dinner. Thank you for taking the time to leave me a feedback.
debbie says
Would it work to use paper muffin cups in the pan?
Katya says
You can try but I think they would break from the liquid and sauce.
Amaryllis @ The Tasty Other says
These look heavenly, Katya! Thanks so much for sharing!
Katya says
Thanks so much!
Jenee says
I just found this recipe! When you say spoon cream to the top, does it not run over when it gets hot? Or do potato slices not make it to the top of the tin?
Katya says
Hi Jenee, no it should not run over. I filled the potatoes to the top but there was plenty space around them so the cream has room to cook.
Danielle says
Should I boil the potato’s before slicing them?
Katya says
Hi Danielle: no you do not need to boil the potatoes. They will cook in the cream in the oven.
Theresa says
Can you make these ahead and reheat?
Katya says
Hi Theresa, these are best when served right away. The reason I say this because you will run into the issue of “breaking” this is when the fat in the cream separates from the milk solids and you will end up with a lot of oily potatoes.
aline says
Hi!
I was wondering where you add the salt and pepper?
Thank you
Katya says
Hi Alina! You toss the potatoes with salt+pepper before layering in the pan. I completely omitted that part! Thank you for catching it. I updated the recipe.
aline says
Awesome! since I didn’t know and was in the middle of making it, I ended up adding it to the cream. I”ll do it on the potatoes next time. but either way, these were incredible! I couldn’t stop eating them!
★★★★★
Katya says
Glad they worked out for you!
katie says
Yum!! These look awesome.. definitely trying!!
Katya says
Thank you Katie! I hope you enjoy them.
Ddra says
I need to bake something at 3:50 at the same time. Could I make these at that temperature and if so for how long?
Katya says
If you bake them at 350F…it should be approximately same time. I would check at about 25 minutes and then add more time if needed.
Valentina @Valentina's Corner says
I absolutely love this recipe. Not only is the photography phenomenal, the idea is super cute. Perfect for a ladies get together. 🙂
★★★★★
Katya says
Definitely! Thank you dear 🙂
Ddra says
I do not have access to fresh thyme time I can only use dried how do I revise the recipe. If I use dried I can’t take it out after I saute it. Okay leave it in? And how much do I use to substitute for one sprig one sprig of thyme could be 2 in or it could be 6 in Long
Katya says
Hi: you can technically substitute dried thyme. I would say about 1/4 teaspoon not more. I think it’ll be okay if you leave it in. You just might have a stronger thyme taste to the cream mixture.
Tim says
These are incredibly good! I’m sitting thinking that you could use the different colored potatoes like the all blue, purple, all red, Yukon gold, as well as the russet and alternate them in layers to make a fun, fancy dish for a dinner party or using the red, russet and blue to make a great 4th of July or Memorial Day offering.
★★★★★
Katya says
Thank you Tim! Colored potatoes sound so fun. So happy you enjoyed this recipe.