Potato stacks are a simple yet elegant way to turn humble potatoes into a show-stopping side dish. Thinly sliced potatoes layered with butter, cheese, and seasoning, then baked to golden perfection, make these stacks crispy on the edges and tender in the middle. They’re perfect for holiday dinners, casual gatherings, or whenever you want to elevate your meal.

Why You’ll Love This Recipe?

These potato stacks are not only delicious but also visually stunning. They’re easy to prepare with just a few ingredients, and their individual servings make them ideal for entertaining. Plus, they’re endlessly customizable—add herbs, spices, or cheese to suit your taste!

Ingredients

Here’s a glimpse of what you’ll need:

Russet or Yukon Gold potatoes
Melted butter
Parmesan cheese and garlic powder
Fresh thyme or rosemary (optional)
Salt and black pepper
The full list of ingredients and measurements can be found in the recipe card below.

Directions

Preheat your oven to 375°F (190°C) and grease a muffin tin.
Thinly slice the potatoes using a mandoline or sharp knife.
In a bowl, toss the potato slices with melted butter, Parmesan cheese, garlic powder, salt, and pepper until evenly coated.
Stack the seasoned potato slices in the muffin tin, filling each cup to the top. Sprinkle extra cheese and herbs on top if desired.
Bake for 50-60 minutes, or until the edges are crispy and the centers are tender. Let cool for a few minutes before removing from the tin.

Expert Tips and Tricks

Use a mandoline for even slices: Thin, uniform slices ensure the potatoes cook evenly.
Don’t skimp on butter: It helps create those irresistible crispy edges.
Customize the flavor: Add paprika, chili flakes, or your favorite shredded cheese for variety.

Recipe Variations and Possible Substitutions

Cheesy overload: Use Gruyère or sharp cheddar for a richer flavor.
Herb lovers: Add layers of fresh thyme, rosemary, or sage between the potato slices.
Dairy-free: Substitute olive oil for butter and skip the cheese.

Serving and Pairing Suggestions

Serve potato stacks alongside roast chicken, steak, or salmon for an impressive main course. They also pair beautifully with a fresh green salad or steamed veggies for a lighter meal.

Storage and Reheating Tips

Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain their crispiness. Avoid microwaving, as it can make them soggy.

FAQs

1. Can I make these ahead of time?
Yes! Assemble the stacks in the muffin tin, cover, and refrigerate for up to 24 hours. Bake fresh when ready to serve.

2. What’s the best type of potato to use?
Yukon Golds are creamy and flavorful, while Russets create crispier edges. Choose based on your texture preference.

3. Can I freeze potato stacks?
It’s not ideal as the texture of potatoes can change after freezing. They’re best enjoyed fresh or refrigerated.

4. Do I need a muffin tin?
While a muffin tin helps hold the stacks together, you can use ramekins or small oven-safe dishes as an alternative.

Conclusion

These crispy and cheesy potato stacks are the perfect combination of taste and presentation. Easy enough for weeknights yet elegant enough for special occasions, they’ll be a hit at your table. Ready to stack up some deliciousness? Let’s get cooking!

Crispy and Cheesy Potato Stacks

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Author: Jake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12 potato stacks (1 per muffin tin cup) 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These potato stacks are crispy on the outside, tender on the inside, and packed with savory flavor. Perfect for a side dish or a fun twist on traditional roasted potatoes, they are easy to make and sure to impress at any meal or gathering.

Ingredients

Units Scale

4 large russet potatoes, peeled and thinly sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary or thyme
1/2 tsp paprika
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the Oven:
1. Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or cooking spray.
Prepare the Potatoes:
1. Peel and thinly slice the potatoes (about 1/8-inch thick).
2. In a large bowl, toss the potato slices with olive oil, garlic powder, rosemary or thyme, paprika, salt, and pepper until evenly coated.
Assemble the Potato Stacks:
1. Begin stacking the potato slices in the muffin tin, layering them like a stack of cards.
2. Once you have stacked them high (about 5–6 slices per muffin cup), sprinkle a bit of grated Parmesan cheese on top of each stack.
Bake:
1. Cover the muffin tin with aluminum foil and bake for 25 minutes.
2. After 25 minutes, remove the foil and bake for an additional 15–20 minutes, or until the potatoes are golden brown and crispy on top.
Serve:
1. Remove the potato stacks from the muffin tin and transfer them to a serving platter.
2. Garnish with fresh parsley and serve immediately.

Notes

For extra crispiness, you can add a bit of breadcrumbs on top of the potatoes before baking.
Feel free to experiment with different herbs like thyme, oregano, or sage for varied flavors.
These stacks also work well with a drizzle of sour cream or a sprinkle of grated cheddar cheese after baking.

Nutrition

Serving Size: 1 potato stack
Calories: 150
Sugar: 5g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 3g
Cholesterol: 2mg