On a White Plate, There Are Thin Slices of Cooked Idaho Potatoes Stacked on Top of Each Other and Topped with Melted Parmesan Cheese. On the Side of the Potatoes, There is a Simple Cherry Tomato and Arugula Salad. In the Background, a Muffin Tray Filled with Stacks of Cooked Potatoes is Blurred. Sprigs of Thyme are Placed to the Right of the White Dish

Potato Stack

Potato Stack is a simple side dish made with Idaho potatoes, milk, Parmesan cheese and Thyme. Add nutritional yeast and flax seed meal for texture + flavor
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 People
Calories 240kcal
Author Healing Tomato


  • 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


  • 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


Tips for making these potato stacks
  • 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.


Calories: 240kcal