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Sweet Potato Stacks and Yukon Gold Potato Stacks on white plate with parsley garnish and white flowers background with blue napkin
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4.5 from 12 votes

Garlic Potato Stacks

Potato Stacks Two Ways- Easy Sweet Potato Stacks and Yukon Gold Potato Stacks filled with incredible spices and cheese flavor baked in the same muffin pan creating easy entertaining assistance for the holidays!
Servings: 6 people
Calories: 110kcal


  • 2 medium sized Yukon Gold potatoes
  • 4 tbsp salted butter melted
  • 1 tsp McCormick garlic powder
  • 1/2 tsp McCormick thyme
  • 1/4 tsp McCormick black pepper
  • 2 tbsp shredded parmesan or gruyere cheese
  • Sea salt for garnish


  • Preheat oven to 375 degrees.
  • Peel and slice potatoes as thin as you can (about 1/10th of an inch thick). It is best to use a mandolin or if you don’t have one, try a potato peeler!
  • Add melted butter medium sized bowl.
  • Whisk in garlic powder, thyme, pepper and cheese.
  • Toss potato slices in the liquid coating well.
  • Using a 12-well muffin pan, begin to evenly divide and stack potatoes into 6 of the wells (this recipe only uses half of the muffin pan so you can make the spiced sweet potato stacks in the remaining wells. However, if you want to make a full pan, double ingredients). You will want to stack them high since they shrink when baked.
  • Pour any remaining liquid over each potato stack. Optional: Add a little cheese on top of each stack then sprinkle with sea salt. 
  • Bake for 35-45 minutes or until the outside of each stack is golden brown and the insides of the potatoes are tender (use a toothpick to check that it pierces very easily).  
  • Carefully remove stacks from wells, sprinkle with parsley and serve.



Calories: 110kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 240mg | Fiber: 1g | Vitamin A: 250IU | Vitamin C: 6.4mg | Calcium: 38mg | Iron: 1.9mg