This Baked Garlic and Parmesan Potato Cake is a truly stunning way to serve potatoes! Thinly sliced potatoes are tossed with melted butter, garlic, Parmesan cheese, paprika, and Italian seasoning, then layered and baked into a beautiful, savory “cake.” I absolutely love this recipe because it looks incredibly impressive (like something from a fancy restaurant!) but is surprisingly simple to assemble. This Garlic Parmesan Potato Cake is rich, savory, and delicious – perfect as an elegant side dish for dinner parties, holidays, or even as fun finger food. It’s a fantastic way to elevate simple potatoes!
Why You’ll Love This Garlic Parmesan Potato Cake
- Elegant Presentation: Layering the potatoes creates a beautiful rosette or cake effect.
- Rich and Savory: Packed with flavor from garlic, Parmesan, butter, and Italian herbs.
- Crispy Edges, Tender Center: Baking creates delightfully crispy edges while the inside stays tender.
- Easy to Make: Despite looking fancy, the process is mainly slicing, tossing, and layering.
- Versatile Side Dish: Pairs wonderfully with roasted meats, chicken, or fish.
Ingredients for Garlic Parmesan Potato Cake
Here’s what you’ll need to create this impressive potato side dish. The full list with measurements is in the recipe card below.
Potatoes
- Large potatoes (Russets or Yukon Golds work well), peeled, rinsed and sliced thin (Vegetable)
Flavor Coating
- Melted butter (Fat)
- Parmesan cheese, grated (plus more for topping) (Dairy)
- Fresh cracked black pepper (Spice)
- Minced garlic (or garlic powder) (Aromatic/Spice)
- Paprika (Spice)
- Salt (Seasoning)
- Italian seasoning (Spice Blend)
Garnish & Serving
- Fresh parsley, chopped (Herb)
- Herbed Greek yogurt or Whipping Cream (Optional, for dipping) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the savory flavors of this Garlic Parmesan Potato Cake, but feel free to customize:
- Different Cheese: Use Gruyere, Asiago, Romano, or sharp cheddar instead of or in addition to Parmesan.
- Add Herbs: Mix in fresh chopped rosemary or thyme along with the Italian seasoning.
- Make it Spicy: Add a pinch of cayenne pepper or red pepper flakes to the butter mixture.
- Add Onion: Very thinly sliced onions or shallots layered between the potatoes would be delicious.
- Sweet Potato Version: Try layering thinly sliced sweet potatoes for a different flavor profile (adjust baking time).
How to Make Garlic Parmesan Potato Cake
Let me show you how to assemble this beautiful Garlic Parmesan Potato Cake:
Prep Potatoes and Oven
- First, I preheat my oven to 360°F (180°C). (Note: Original recipe says 360F, which is unusual – standard might be 375F or 400F for roasting potatoes. I will follow the recipe’s specified temperature).
- I line a baking sheet with parchment paper.
- I peel the potatoes, rinse them, and then slice them very thinly, aiming for about 3mm (roughly ⅛ inch) thick. A mandoline slicer is really the best tool for getting uniform thin slices, but a very sharp knife and patience work too!
- I place the potato slices in a large salad bowl.
Mix Flavor Coating and Coat Potatoes
- In a separate bowl, I combine the melted butter, 1 cup of the grated Parmesan cheese, black pepper, minced garlic (or garlic powder), paprika, salt, and Italian seasoning.
- I pour about ¾ of this seasoning mixture over the potato slices in the large bowl.
- Using my hands or a large spoon, I gently toss the potato slices until they are well coated with the butter-parmesan mixture.
Layer Potato Cake and Bake
- Now for the assembly! Using the outer ring of a springform pan (placed on the parchment-lined baking sheet) or a large baking ring helps create a neat round shape. I start stacking the coated potato slices vertically inside the ring, overlapping them slightly to form a layered tart or cake shape.
- As I build the layers, I sprinkle some of the remaining parmesan-butter mixture between them.
- I finish by sprinkling a good amount of the remaining mixture on the very top. (If I’m not using a ring, I can carefully arrange the slices freeform in a circular pattern on the baking sheet, starting from the outside and working in).
- I carefully place the baking sheet in the preheated oven.
- I bake the Garlic Parmesan Potato Cake for about 40 minutes, or until the edges are golden brown, the potatoes are tender, and the top is nicely crisped.
Finish and Serve
- Garnish with parsley
- Serve immediately
Tips and Tricks for the BEST Potato Cake
Here are my secrets for making this Garlic Parmesan Potato Cake truly exceptional:
- Thin, Even Slices: Using a mandoline is highly recommended for achieving uniform thinness, which ensures even cooking and a beautiful layered appearance.
- Use Starchy Potatoes: Russets or Yukon Golds work well as they hold their shape but also become tender.
- Parchment Paper: Essential for preventing sticking and easy cleanup.
- Don’t Skimp on Seasoning: Ensure the potatoes are well coated in the garlic-Parmesan-butter mixture for maximum flavor.
- Ring Mold (Optional but Helpful): Using a springform ring or baking ring makes assembling a neat, round cake much easier. If free-forming, pack the slices tightly.
How to Serve
This Baked Garlic and Parmesan Potato Cake is a fantastic side dish or appetizer! Serve it warm:
- As a Side Dish: An elegant accompaniment to roasted chicken, steak, pork chops, or fish.
- As an Appetizer: Cut into wedges or smaller squares and serve as finger food, perhaps with the suggested dip.
- For Brunch: A savory addition to a brunch menu alongside eggs.
- With Dip: The original recipe suggests pulling slices apart and dipping into herbed Greek yogurt or even whipped cream (perhaps unsweetened?). Sour cream would also be great.
Garnish with fresh chopped parsley just before serving.
Make Ahead and Storage
- Make Ahead: You can slice the potatoes and make the butter mixture ahead of time. Store sliced potatoes submerged in cold water in the fridge to prevent browning (drain and pat very dry before using). Assemble and bake just before serving for the best texture.
- Storage: Store leftover potato cake covered in the refrigerator for up to 3 days.
- Reheating: Reheat slices in a moderate oven (350°F/175°C) or an air fryer until heated through and the edges re-crisp slightly. Microwaving will make it soft.
FAQs about Baked Garlic and Parmesan Potato Cake
- What kind of potatoes are best?
- Starchy potatoes like Russets or all-purpose potatoes like Yukon Golds work best. They hold their shape well enough while becoming tender. Avoid very waxy potatoes.
- Can I make this without Parmesan cheese?
- Parmesan adds a crucial salty, nutty flavor and helps create a crispy topping. You could substitute another hard, aged cheese like Pecorino Romano or Asiago.
- Does it matter if I use garlic powder or fresh minced garlic?
- Fresh minced garlic provides a stronger, fresher flavor. Garlic powder is more convenient and distributes easily. Both work, choose based on preference!
Enjoy this rich, savory, delicious, and impressive Baked Garlic and Parmesan Potato Cake! It’s a perfect way to elevate potatoes.
Print
Baked Garlic and Parmesan Potato Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Side Dish, Appetizer, Snack
- Cuisine: American, French-Inspired
Description
This baked potato cake is rich, savory, and delicious – the perfect finger food or impressive side dish! Thinly sliced potatoes are tossed with garlic, Parmesan, butter, and herbs, then stacked and baked until golden and tender.
Ingredients
Scale
- 3 to 4 large potatoes (Russet or Yukon Gold recommended), peeled
- 3 tablespoons unsalted butter, melted
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon minced garlic (about 3–4 cloves) (or 1 teaspoon garlic powder)
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Optional Serving Suggestions:
- Herbed Greek yogurt dip
- Sour cream
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper.
- Slice Potatoes: Using a mandoline slicer (recommended for uniform thickness) or a very sharp knife, slice the peeled potatoes into thin rounds, approximately 1/8 inch (3mm) thick. Place the potato slices in a large bowl.
- Make Parmesan Butter Mixture: In a separate medium bowl, combine the melted butter, grated Parmesan cheese, black pepper, minced garlic, paprika, salt, and Italian seasoning. Stir well to combine.
- Coat Potatoes: Pour about 3/4 of the Parmesan butter mixture over the potato slices in the large bowl. Toss gently with your hands or a spatula until the potato slices are evenly coated.
- Assemble Potato Cake:
- Using Ring Mold (Optional): Place a large baking ring (or the outer ring of a springform pan) on the prepared baking sheet. Begin stacking the coated potato slices inside the ring, overlapping them slightly to form a circular cake shape. Sprinkle some of the remaining Parmesan butter mixture between layers as you stack.
- Freeform Method: Carefully stack the coated potato slices directly on the parchment-lined baking sheet, forming a round cake shape. Sprinkle some of the remaining Parmesan butter mixture between layers as you stack.
- Top with Remaining Mixture: Once the cake is formed, sprinkle any remaining Parmesan butter mixture evenly over the top.
- Bake: Bake in the preheated oven for 40 minutes, or until the potatoes are tender when pierced with a fork and the top and edges are golden brown and slightly crispy.
- Garnish and Serve: Carefully remove the baking ring, if used. Sprinkle the baked potato cake with fresh chopped parsley. Serve immediately. You can serve it whole and slice it like a cake/galette, or let guests pull apart slices. Serve with optional dips if desired.
Notes
- Potatoes: Starchy potatoes like Russets or Yukon Golds work best for this. Slicing them thinly and uniformly (using a mandoline) is key to even cooking.
- Parmesan: Use freshly grated Parmesan for the best flavor and texture.
- Shaping: Using a baking ring or springform ring helps create a neater shape, but a freeform stack also works and looks rustic.
- Doneness: The potatoes should be fully tender, and the top should be golden brown.
- Serving: Delicious on its own or with a side of herbed yogurt, sour cream, or applesauce.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.