Smoked Maple Potato Stacks


Know what’s better than a side of potatoes? Try a whole stack of ‘em! This recipe comes to us from Marianne Rothbauer and features tons of your favourites, including starchy potatoes, pungent Parmesan Cheese, and melty butter. Season with our Quebec Maple Smoked Salt which lends this crispy dish a hint of smoky flavour.




What you'll need

  • 4-6 medium white or yellow potatoes (the starchier, the better, 2 inches in diameter is ideal) peeled and finely sliced (optional: 2 medium brown onions, peeled and thinly sliced into rounds)
  • 1/2 cup - finely grated Parmesan Cheese
  • 1/4 cup butter, melted
  • Quebec Maple Smoked Salt (to taste)


  1. Preheat oven to (400°F). Lightly grease a 12-cup muffin tin.
  2. Cut the potatoes & onions using a mandolin or very sharp knife into 1/8-inch thin slices. 
  3. In a large bowl, place the potatoes, parmesan (1/4 cup), a pinch of Quebec Maple Smoked Salt and butter in a large bowl and toss to combine. 
  4. In a lightly greased muffin tin, put a few onion slices into each of the holes, then add a layer of potato. Keep layering onions and potato slices until each hole is full. Top each stack with remaining Parmesan Cheese (1/4 Cup). 
  5. Note: The stacks will sit slightly above the rim of the muffin tin holes but will shrink as they cook.
  6. Cover with aluminum foil and bake for 30 minutes. 
  7. Remove the foil and continue cooking another 20-25 minutes 375°F or until the potatoes are tender and golden. Run a butter knife or spoon around the edges of each stack to release them. 
  8. Transfer the stacks to plates or serving dish. Sprinkle with Quebec Maple Smoked Salt & season with additional pepper to taste. Serve immediately while hot and crispy.