Truffle Parmesan Potato Stacks – Elegant, Crispy, and Easy to Make

If you love potatoes and elegant side dishes, these Truffle Parmesan Potato Stacks will become your new obsession. They’re thinly sliced, richly seasoned, and baked until perfectly crispy on the edges and tender in the center. I first made these stacks for a small dinner gathering, and everyone thought they came straight from a fancy restaurant. Little did they know it took less than 15 minutes to prep!
This easy homemade potato stack recipe delivers gourmet flavor with simple ingredients, making it perfect for weeknight meals, holidays, or special occasions.

Ingredients

4 large potatoes (Yukon Gold recommended), thinly sliced
3 tablespoons melted butter
2 tablespoons olive oil
½ teaspoon truffle oil (optional but adds amazing flavor)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
¾ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)

Step-by-Step Instructions

1. Prepare the Potatoes

Wash and peel the potatoes.
Slice them into very thin rounds using a mandoline or sharp knife for even cooking.

2. Make the Seasoned Butter Mixture

In a bowl, whisk together the melted butter, olive oil, truffle oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.

3. Coat the Potato Slices

Add sliced potatoes into the bowl and toss thoroughly until each slice is coated.
Add the grated Parmesan and coat again.

4. Assemble the Stacks

Lightly grease a 12-cup muffin tin.
Stack 8–10 potato slices into each muffin cup, pressing them lightly.
Spoon any remaining butter mixture over the tops.

5. Bake

Preheat oven to 190°C (375°F).
Bake for 45–55 minutes, or until the edges are crispy and the centers are tender.

6. Garnish and Serve

Let them rest for 5 minutes before removing from the tin.
Sprinkle with fresh parsley and a tiny drizzle of truffle oil if desired.

Tips & Variations

1. Swap the Cheese

You can replace Parmesan with pecorino, cheddar, or a mild hard cheese if you want a different flavor profile.

2. Add Fresh Herbs

Rosemary, thyme, or chives work beautifully. Add them between the layers for a fragrant, earthy finish.

3. Make Them Extra Crispy

Place the muffin tin on the lower rack of the oven so the heat crisps the bottom layers even more.

Storing & Reheating

Refrigerator

Store leftovers in an airtight container for up to 3 days.
Place parchment between layers to prevent sticking.

Freezer

Freeze fully baked potato stacks on a tray, then transfer to a freezer bag.
They stay fresh for up to 2 months.

Reheating

Oven (best texture): Reheat at 180°C (350°F) for 10–12 minutes.
Air fryer: 5–6 minutes at 180°C (350°F).
Microwave: 1–2 minutes, though texture may be softer.

FAQs

Can I make potato stacks ahead of time?

Yes! Assemble them in the muffin tin, cover, and refrigerate for up to 12 hours. Bake when ready.

Do I need a mandoline?

It helps for even slices, but a sharp knife works fine—just take your time.

Can I use sweet potatoes instead?

Absolutely. Sweet potatoes work wonderfully and add a natural sweetness.

Can I make this recipe without truffle oil?

Yes, the stacks will still be delicious with the butter, spices, and Parmesan alone.

Why are my potato stacks falling apart?

Make sure the slices are thin and well-coated with butter and cheese to help them bind while baking.

Nutritional Information (Approx. per serving)

Calories: 170
Protein: 4 g
Carbohydrates: 22 g
Fat: 7 g

These Truffle Parmesan Potato Stacks are crispy, buttery, and filled with irresistible flavor. They’re the kind of side dish that makes any meal feel special—without needing complicated steps or long prep time.
If you try this recipe, don’t forget to leave a comment below and share your experience! And if you’re craving more easy homemade recipe ideas, be sure to explore the other delicious dishes on my blog. Bon appétit!