Potato stack is a simple side dish made with Idaho potatoes, milk, parmesan cheese and Thyme. The crispy top and fluffy potatoes is a must-have Thanksgiving side dish.
This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
How do you like your potatoes?
I like mine stacked sky high and oozing with all kinds of comfort-y goodness!
Tips for making these stacks
- Use a mandoline to get the perfectly thin slices of potatoes.
- If you can, use both russet potatoes and red potatoes to make these potato stack
- If you don’t want to use a muffin tray, line the stacks up in a square casserole dish. Your cook time will be different. It will take a little longer to cook them, but, they will taste just as great.
- If using Parmesan cheese, try getting a Parmesan block. Grate it and then top it on the potato stack. Freshly grated Parmesan cheese will be crispier and more delicious.
- I recommend using fresh herbs for this potato stack. If you have unused fresh herbs, you can always use it in compound butter recipe.
- You can refrigerate the potato stack, not freeze them. Make sure you keep them stacked and use a glass casserole dish to refrigerate them. Use within 2 days of making them.
- If you don’t want to use milk, use coconut milk or heavy cream.
My potato stack has to have crusted cheese on top and the aroma of fresh thyme floating out of it.
The not-so-secret ingredient in this recipe?
Its MILK!
I went with whole milk in this recipe because it really brings out the flavors of the potatoes and makes them soft. They practically melt in your mouth which is exactly how I like my potatoes
I am sure you like you potatoes in the same way.
There is no ordinary milk in these potato stacks! Only the best milk will do!
Yes, I am talking about Florida Milk produced by the very fine folks at Florida Dairy Farmers.
Last year, I made a creamy polenta recipe using Florida Milk and it was smoooothy goodness.
Version 1 of this recipe
This recipe was originally posted on April 13th, 2014.
From time to time, I will go through old recipes to update the content. Sometimes, I update just the images and sometimes, I give the recipe a complete makeover
For this recipe, I kept most of it just like the original, but, with a few slight differences.
Potato Stack
Ingredients
- 2 Cups Milk You can sub for heavy cream or coconut milk
- 3 Idaho Potatoes
- 1/4 tsp black pepper crushed
- 3 sprigs Thyme
- 3/4 tsp Salt
- 1/4 cup Parmesan Cheese Shredded
- 1/2 tsp Nutritional Yeast
- 1 tsp Flax Seed Meal
- 1 tsp butter room tempreture, to line the Muffin Pan
Instructions
- Preheat oven to 400°
- Using a small piece of paper towel, spread butter on the inside of the muffin holes
- In a blender, add all the ingredients except the potatoes, butter and oil
- Blend well and set aside
- Using a Mandoline, cut thin rounds of the potatoes
- Place them in a bowl and add the milk mixture
- Use a wooden spoon to mix all the ingredients together
- Stack the potatoes inside the muffin tray
- Pour the milk mixture over the potatoes in the muffin tray
- Loosely cover the top of the muffin tray with aluminum foil
- Bake for 40 minutes and remove the foil cover
- (Optional) Baste the top with melted butter
- Top with freshly grated Parmesan and place in the oven
- Bake again for another 20-25 minutes uncovered
- Remove and let it cool for about 5 minutes
- Using a spoon, gently remove each stack and plate it
- Serve immediately
- Remove from the oven when the top of the potato stack is brown
Notes
- Use a mandoline to get the perfectly thin slices of potatoes.
- If you can, use both russert potatoes and red potatoes to make these potato stack
- If you don’t want to use a muffin tray, line the stacks up in a square casserole dish. Your cook time will be different. It will take a little longer to cook them, but, they will taste just as great.
- If using Parmesan cheese, try getting a Parmesan block. Grate it and then top it on the potato stack. Freshly grated Parmesan cheese will be crispier and more delicious.
- I recommend using fresh herbs for this potato stack. If you have unused fresh herbs, you can always use it in compound butter recipe.
- You can refrigerate the potato stack, not freeze them. Make sure you keep them stacked and use a glass casserole dish to refrigerate them. Use within 2 days of making them.
- If you don’t want to use milk, use coconut milk or heavy cream.
Love all the fun cow/milk stats but those potatoes…. drooling!
Thank you, Debra. I was astounded by so many of the facts.
I love everything about this recipe. I’d love it as a side dish or even just with a salad for lunch!
Thank you so much, Julie!. 🙂