Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Proper oven temperature is key to ensuring the potatoes cook evenly. You want the high heat to crisp up the edges while allowing the centers to remain soft and creamy. Preparing the oven beforehand ensures that your potatoes bake to perfection.

Step 2: Butter the Muffin Tin

To achieve that crispy exterior, butter 12 muffin cups using 1-2 tablespoons of the melted butter. Make sure to coat each muffin cup thoroughly so that the potatoes don’t stick during baking. The butter also adds a rich flavor, ensuring each bite of your potato stack is buttery and delicious.

Step 3: Season the Potatoes

Place your thinly sliced Yukon Gold potatoes into a large mixing bowl. These potatoes are ideal for the recipe because of their naturally creamy texture and golden hue. Add the remaining melted butter, 2 tablespoons of Parmesan cheese, garlic powder, onion powder, paprika, salt, and ground white pepper. Toss the potatoes well to ensure that each slice is evenly coated in the flavorful mixture. The combination of Parmesan cheese, garlic, and paprika infuses the potatoes with savory notes and a hint of smokiness.

Step 4: Stack the Potatoes

Once the potato slices are evenly coated, begin stacking them into small piles. Aim for stacks that are about 1½ inches tall, which typically requires 8-10 potato slices per stack. Place each stack carefully into the buttered muffin cups. This method helps the potato stacks cook evenly, with the muffin cups acting as molds to keep the potatoes compact and ensure even browning on all sides.

Step 5: Bake to Perfection

Bake the potato stacks uncovered for about 1 hour, or until the tops and edges are golden brown and crispy, while the centers remain tender. Baking time may vary slightly depending on your oven, so it’s always a good idea to check the potatoes after about 45 minutes. You’ll know they’re done when a fork easily pierces through the center, and the tops are perfectly crisp.

Step 6: Rest and Garnish

• Once the potato stacks are done baking, remove the muffin tin from the oven and let the stacks rest for about 5 minutes. This resting period allows the potatoes to firm up slightly, making them easier to remove from the muffin tin. To serve, sprinkle the remaining Parmesan cheese and freshly chopped parsley over the tops. The Parmesan adds a final cheesy bite, while the parsley provides a pop of color and freshness to balance the rich, buttery potatoes.