Easy Parmesan Potato Stacks

Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 10 to 12 pieces


8 large russet potatoes (about 4 lb total), peeled and thinly sliced
1cup grated Parmesan cheese
1 1/2teaspoons salt
1 1/2cups heavy cream
3 green onions, sliced


  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. Alternate 20 to 24 potato slices and cheese in each cup, ending with cheese on top. Cut potatoes to fit if necessary.
  3. Season with salt and pepper and drizzle 1 to 2 Tbsp heavy cream over each stack. Cover pan with foil and bake for 20 minutes. Remove foil and bake an additional 15 to 20 minutes. Top with green onions.

Nutritional Info *per serving

  • Calories 262
  • Fat 15g
  • Cholesterol 48mg
  • Sodium 512mg
  • Carbohydrate 26g
  • Fiber 3g
  • Sugars 2g
  • Protein 6g