Description
Crispy Cheesy Potato Stacks are a delicious and elegant side dish featuring thinly sliced russet potatoes layered with a savory blend of fresh herbs, garlic, melted butter, and a mix of parmesan and sharp cheddar cheeses. These golden, tender stacks are roasted to perfection in muffin tins, resulting in a beautifully crispy exterior and cheesy, flavorful layers inside. Perfect for holiday dinners or a special weeknight treat.
Ingredients
Scale
Potatoes
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
Herbs and Seasoning
- ¼ cup chopped fresh oregano
- 2 tbsp chopped fresh thyme
- 1-2 cloves garlic, grated
- Kosher salt and black pepper, to taste
Cheeses
- ½ cup grated parmesan cheese
- ½ cup shredded sharp cheddar or gruyere cheese
Other
- 1 stick salted butter, melted
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400° F (200° C). Lightly grease a 12-cup muffin tin to prevent sticking and allow easy removal of the potato stacks.
- Slice the Potatoes: Using a mandoline or a very sharp knife, carefully cut the russet potatoes into thin slices about 1/8 inch thick to ensure even cooking and tender layers.
- Mix the Coating: In a large bowl, combine the melted butter with chopped fresh oregano, thyme, grated garlic, parmesan cheese, shredded sharp cheddar or gruyere, and a generous pinch of kosher salt and black pepper. Stir well to create a flavorful coating mixture.
- Coat and Layer Potatoes: Add the thin potato slices to the bowl and toss thoroughly to coat every slice with the herb, cheese, and butter mixture. Then, evenly layer the coated potatoes into the prepared muffin tin cups, stacking the slices all the way to the top as they will shrink during cooking.
- Roast Covered: Cover the muffin tin with aluminum foil and place it on a baking sheet to catch any drips. Roast the potatoes in the preheated oven for 30 minutes to begin the cooking process and allow flavors to meld.
- Finish Roasting Uncovered: Remove the foil and continue roasting the potato stacks for another 20-25 minutes, or until the potatoes are tender throughout and the tops are golden and crispy.
- Release and Serve: Once cooked, gently run a butter knife around the edges of each potato stack to loosen them from the muffin cups. Carefully remove and serve immediately, sprinkled with a little sea salt for added flavor.
Notes
- Using a mandoline for slicing ensures uniform thickness for even cooking.
- Either sharp cheddar or gruyere can be used depending on your flavor preference; gruyere provides a nuttier taste.
- Stack the potatoes to the top of the muffin tin cups as they will shrink significantly during cooking.
- Serve immediately for the best texture, as the crispy edges soften if left to sit.
- You can substitute fresh herbs with 1 teaspoon dried oregano and 1 tablespoon dried thyme if fresh are not available.
Nutrition
- Serving Size: 1 stack (approx. 1/6 of recipe)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg
