Crispy Cheesy Potato Stacks

These crispy, golden potato stacks transform humble spuds into an impressive side dish that's surprisingly simple to prepare. The thin slices create delicate layers that become wonderfully crunchy on the outside while staying tender inside, infused with herbs and melty cheese throughout.

I first made these potato stacks for a Sunday dinner when I wanted something special without spending all day in the kitchen. They've since become my go-to impressive side dish whenever guests come over, and everyone always asks for the recipe.

Ingredients

• Russet or Idaho potatoes: Their high starch content creates the perfect crispy exterior
• Salted butter: Adds richness and helps achieve golden brown edges
• Fresh oregano: Provides a Mediterranean flavor that complements the potatoes beautifully
• Fresh thyme: Adds earthy notes that enhance the overall savory profile
• Garlic: Infuses the entire stack with aromatic flavor
• Parmesan cheese: Creates a nutty, salty crust on the exterior
• Sharp cheddar or gruyere: Both melt beautifully and provide different flavor profiles depending on your preference
• Kosher salt and black pepper: Essential for bringing out all the flavors

Step-by-Step Instructions

Preheat the oven:

Set your oven to 400°F and lightly grease a 12-cup muffin tin. This temperature is perfect for creating crispy edges while ensuring the centers cook through completely.

Slice the potatoes:

Using a mandoline or very sharp knife, cut potatoes into paper-thin 1/8-inch slices. Consistency is key here — uniform thickness ensures even cooking and the perfect texture throughout each stack.

Create the flavor base:

In a large bowl, combine melted butter, chopped oregano, thyme, grated garlic, both cheeses, salt and pepper. This mixture will coat every potato slice, ensuring flavor in every bite.

Coat the potatoes:

Add potato slices to the bowl and gently toss until each slice is evenly coated with the butter-herb-cheese mixture. Take your time here to ensure even distribution.

Stack and arrange:

Layer the coated potato slices in the muffin cups, building neat stacks all the way to the top. Don't worry if they seem too full — the potatoes will shrink significantly during baking.

Cover and bake:

Place foil over the muffin tin, set it on a baking sheet to catch any drips, and bake for 30 minutes. This initial covered baking helps the potatoes cook through without burning.

Finish uncovered:

Remove the foil and continue baking for another 20-25 minutes until the stacks are golden brown with crispy edges. The exposed tops will become beautifully caramelized during this phase.

Release and serve:

Carefully run a butter knife around each stack to loosen from the muffin cups. Transfer to a serving plate and sprinkle with a little sea salt to enhance all the flavors.

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The fresh herbs are what truly elevate this dish from ordinary to extraordinary. I once made these for my herb-skeptical father-in-law, and he ended up asking for seconds and thirds. The way the oregano and thyme infuse into the butter creates an aroma that fills your kitchen with the most mouthwatering scent.

Make-Ahead Options

These potato stacks work wonderfully as a prepare-ahead side dish. You can slice the potatoes and store them in cold water in the refrigerator for up to 24 hours before cooking. Just be sure to drain them thoroughly and pat dry before tossing with the herb-butter mixture. You can also fully assemble the stacks in the muffin tin, cover with plastic wrap, and refrigerate for up to 6 hours before baking. Add an extra 5-10 minutes to the covered baking time if cooking from cold.

Ingredient Variations

Feel free to experiment with different herbs and cheeses to create your own signature potato stacks. Rosemary and sage work beautifully in place of or alongside the oregano and thyme. For cheeses, try smoked gouda for a deeper flavor, or pepper jack for a spicy kick. Sweet potatoes can replace some or all of the russets for a colorful twist with a slightly sweeter flavor profile. For an extra layer of indulgence, sprinkle cooked bacon bits between some of the potato layers.

Serving Suggestions

These potato stacks pair beautifully with almost any protein. They make a perfect side for a holiday roast beef or ham, but are equally at home alongside a simple grilled chicken or pan-seared fish. For a vegetarian meal, serve them with a hearty salad featuring bitter greens to balance their richness. They also make an impressive brunch item alongside eggs and fresh fruit. For a cocktail party, prepare them in mini muffin tins for elegant one-bite appetizers.

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Serve these beautiful potato stacks warm and watch them disappear quickly — they never fail to impress!

Frequently Asked Questions

→ Can I make these potato stacks ahead of time?

Yes, you can assemble the potato stacks in the muffin tin up to 24 hours in advance and store covered in the refrigerator. When ready to bake, allow them to come to room temperature for about 20 minutes before following the baking instructions. Alternatively, you can fully bake them, cool completely, and reheat at 350°F for 10-15 minutes until warmed through.

→ What can I substitute for the fresh herbs?

If fresh oregano and thyme aren't available, you can substitute dried herbs at a ratio of 1 teaspoon dried for 1 tablespoon fresh. You could also try other herb combinations like rosemary, sage, or parsley. For a different flavor profile, try Italian seasoning or herbs de Provence.

→ Why do my potato stacks fall apart when serving?

This typically happens if the potatoes aren't sliced thin enough or if they haven't cooled slightly before removing from the tin. Make sure to slice the potatoes 1/8 inch thick using a mandoline for consistency. After baking, let the stacks rest for 5 minutes before carefully loosening the edges with a butter knife. The cheese acts as a binder once it cools slightly.

→ Can I use different types of potatoes?

Yes, while Russet or Idaho potatoes are recommended for their starch content which helps the stacks hold together, you can experiment with Yukon Gold for a buttery flavor or red potatoes for a more waxy texture. Just be aware that different varieties may affect the cooking time and final texture of your stacks.

→ What main dishes pair well with these potato stacks?

These potato stacks make an elegant side dish for roasted chicken, grilled steak, or baked salmon. They're also impressive enough to serve at holiday meals alongside ham or turkey. For a vegetarian meal, pair them with a hearty salad or roasted vegetables for a satisfying dinner.

→ Can I make these in a regular baking dish instead of a muffin tin?

Yes, you can adapt this to a layered potato gratin style dish in a baking dish. Arrange the sliced potatoes in overlapping layers, pouring the butter and cheese mixture between layers. The cooking time may need to be adjusted - typically 45-60 minutes total, with the dish covered for the first half of baking.