Creamy Garlic Parmesan Baked Potato Stacks Recipe: Easy & Impressive by Donna John

Creamy Garlic Parmesan Baked Potato Stacks Recipe: Easy & Impressive

Mashed potatoes and baked potatoes are delicious, but there are so many ways to cook a potato. Smashed potatoes, Ukrainian potatoes, Amish potatoes and even German potatoes are in my recipe rotation. Now, this garlic and Parmesan potato stacks recipe has joined the club.

Muffin tins make this impressive potato recipe easy to assemble. Simply cook the cream, fresh garlic, nutmeg and thyme in a saucepot. Season the potatoes with salt and black pepper and layer them in the muffin cups. Spoon the cream over the potatoes and bake in the oven until golden and tender.

Serve these creamy, garlicky, cheesy stacked potatoes as a side dish with chicken, pork, lamb, beef or seafood. Next time I'm going to try making this gluten-free recipe with Yukon gold potatoes. 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3


  • 2 medium russet potatoes, sliced about 1/8-inch thick
  • 1 cup heavy cream
  • 3 - 4 garlic cloves, minced or pressed
  • 1/4 teaspoon nutmeg (or to taste)
  • 1 sprig fresh thyme
  • grated Parmesan cheese, to taste

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Recipe Notes

  • If you don't have fresh thyme, throw in some dried thyme or even rosemary to flavor the cream. 
  • This recipe can easily be doubled for larger families.

Here's how to make it:

  1. Put the cream, garlic, nutmeg and thyme into a saucepot. Season with black pepper, to taste. Bring to a gentle boil, stirring, then remove from heat. Set aside.
  2. Toss the potato slices in salt and pepper.
  3. Layer the potatoes in a muffin tin where they come just to the top of each muffin cup.
  4. Spoon the cream over each potato stack.
  5. Sprinkle with grated Parmesan cheese.
  6. Bake in a preheated 375-degree F oven for about 30 minutes or until potatoes are golden and tender.
  7. Let the potatoes sit for about 5 minutes before removing. Sprinkle with more fresh thyme, if desired.

Nutrition Facts Per Serving

Calories: 274

Total Fat: 17.1g

Saturated Fat: 10.6g

Cholesterol: 61mg

Sodium: 111mg

Total Carbohydrate: 25.4g

Dietary Fiber: 3.7g

Total Sugars: 1.8g

Protein: 6.5g

Vitamin D: 21mcg

Calcium: 136mg

Iron: 1mg

Potassium: 627mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This is genius, Donna John ! What a fun and fresh way to prepare potatoes. #yum
Never seen this cooking method before looks good.
Those are some pretty potatoes! 😍
Now - these look intriguing! Will have to wait until the next time I go shopping, though. No cream on hand 😕 Thanks for the recipe!
Donna John
They're delicious! Let us know how they turn out for you.
Janet C
These are really good. I've made them twice already. Once they were not as high as the cupcake tin, those were good too (more Parmesan per potato :-) I may try putting parmesan in between the layers. I love cheese!

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