Description

These Crispy Cheesy Potato Stacks are a delightful side dish featuring thinly sliced potatoes layered with fresh herbs, garlic, and a blend of parmesan and sharp cheddar cheese. Baked to golden perfection in a muffin tin, they offer a crispy exterior and tender interior, perfect for any meal.

Ingredients

Scale

Potatoes

4–6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices

Butter Mixture

1 stick (1/2 cup) salted butter, melted
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh thyme
1–2 cloves garlic, grated

Cheese

1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar or gruyere cheese

Seasoning

Kosher salt and black pepper to taste

Instructions

Preheat and Prepare Muffin Tin: Preheat your oven to 400° F (200° C) and lightly grease a 12-cup muffin tin to prevent sticking.
Slice Potatoes Thinly: Using a mandoline or a very sharp knife, slice the potatoes into 1/8 inch thin rounds to ensure even cooking and crispiness.
Make Herb and Cheese Mixture: In a large bowl, mix together the melted butter, chopped oregano, chopped thyme, grated garlic, grated parmesan, shredded sharp cheddar (or gruyere), and a generous pinch of kosher salt and black pepper.
Toss Potatoes in Mixture: Add the sliced potatoes into the bowl with the butter and cheese mixture. Toss them thoroughly to coat each slice evenly with the flavorful herbs, butter, and cheeses.
Layer Potatoes in Muffin Tin: Evenly distribute and stack the coated potato slices into the prepared muffin cups. Fill the stacks up to the top, bearing in mind the potatoes will shrink as they cook.
Cover and Roast: Cover the muffin tin tightly with foil and place it on a baking sheet. Roast in the preheated oven for 30 minutes to soften the potatoes.
Uncover and Continue Roasting: Remove the foil and roast the potato stacks uncovered for an additional 20-25 minutes, or until the potatoes are tender, golden, and the edges are crispy.
Release and Serve: Run a butter knife carefully around the edges of each potato stack to loosen them from the muffin tin. Serve immediately, sprinkled with a little sea salt for enhanced flavor.

Notes

Using a mandoline ensures uniform thin slices that cook evenly and crisp up nicely.
You can substitute fresh herbs with 1 tablespoon dried oregano and 1 tablespoon dried thyme if fresh are unavailable.
Feel free to experiment with different cheese combinations such as Gruyere or fontina for varied flavor profiles.
To make ahead, assemble the stacks, cover tightly, and refrigerate for up to 24 hours before baking.
For a dairy-free option, substitute butter with olive oil and use vegan cheeses.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: crispy cheesy potatoes, potato stacks, baked potatoes, herb potatoes, side dish, comfort food, cheesy potato stacks