How to make vegetarian Parmesan potato stacks (video)

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With their crispy golden outsides and soft buttery insides, there's nothing not to love about these potato stacks!
The secret to success with this recipe is to use a waxy variety of potato, if possible. While any variety will work, waxy potatoes (e.g., new potatoes, rose or Inca gold potatoes, or fingerlings) have a low starch content and hold their shape well during cooking. They also tend to have a creamy, moist flesh that givees these potato stacks their to-die-for texture.
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See how to prepare the potato stacks in the video below, and then give them a try yourself!
Cooktop Cove
Vegetarian Parmesan potato stacks
4
30 minutes
45 minutes
1 hour, 15 minutes
5 medium-sized potatoes, peeled and very thinly sliced (1/8 inch thick)
4 tablespoons butter, melted
1 teaspoon onion powder
6 cloves garlic, minced
1 tablespoon fresh thyme, finely chopped
1½ teaspoons salt
½ teaspoon pepper
¾ cup freshly grated Parmesan cheese
1 tablespoon finely chopped fresh parsley (optional)
1 teaspoon finishing salt (optional)
Heat oven to 350 degrees Fahrenheit.
In a large bowl, add all ingredients from potatoes to Parmesan (use 3 tablespoons of butter and reserve 1 tablespoon for later).
Gently mix using your fingers, making sure potatoes are coated evenly. Avoid breaking the potato slices.
Grease a muffin tin with oil or butter.
Arrange potato slices on top of one another to make small stacks in each muffin cup. Stacks should be ½ inch taller than the rim.
Brush tops with remaining 1 tablespoon butter.
Bake in oven for 45 minutes, or until potatoes are tender and golden brown with crusty edges.
Garnish with extra Parmesan, parsley and finishing salt, if desired.
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Resources Recipe30 and Huffington Post
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