Milk Chocolate Peanut Butter Truffle Brownies.
The most perfect Crispy Cheesy Potato Stacks. Made simply with potatoes, butter, oregano, thyme, garlic, a bit of cheese, and, of course, some flaky sea salt and black pepper. Each cute little potato stack is perfect and so delicious. The secret…thinly slicing the potatoes and layering them together to create stacks. As each stack bakes away, the edges of the potatoes get extra crispy, while the middle turns buttery, with hints of thyme and garlic throughout each stack. So very delicious…so very addicting.
If there’s one food everyone in my family enjoys, it’s potatoes. They can be in the form of french fries, mashed potatoes, smashed potatoes, tater tots, roasted, or even stuffed into pierogies. It really doesn’t matter, we all love potatoes in any way, shape, or form. Who doesn’t, right?
Come the holidays, I find myself making potatoes as a side for almost every meal. Thanksgiving…of course, Christmas Eve…yep, Christmas Day…a must. And Christmas dinners while the family is in town? Not always, but often. I’m always looking for new ways to serve them up, but a lot of times I come back to the favorites I know we love the most.
Which brings me right to these potato stacks. I first made these years ago and had kind of forgotten about them until a few weeks ago. I remember making these stacks for Christmas Eve dinner and everyone loving them…so much so that I’ve made these cute little stacks every year since.
Normally I love trying something new, but when it comes to our holiday dinners, I stick with the recipes I know my family will love. Tradition!
…Yukon gold or russet potatoes, either work perfectly within this recipe.
…butter, preferably salted.
…fresh oregano and thyme, but if you don’t have fresh, dried works too!
…a mix of Parmesan and Gruyere cheese.
…flaky sea salt, and plenty of it.
…freshly cracked black pepper.
And that’s it…simple, but potatoes don’t need much to make them delicious.
(potato stacks before baking)
Before you start, locate your mandoline or a very sharp knife. A mandoline is really best for this recipe, so if you have one, use it! If not, you’ll need to very thinly slice each potato using a knife. It’s doable for sure, but the mandoline makes cutting the potatoes into thin even slices very easy!
Now, thinly slice each potato into almost paper-thin slices. Honestly, the thinner you can go the better! Cutting the potatoes into thin slices allows the edges to become perfectly crisp, almost potato chip-like, which yes, is addictingly delicious.
Once the potatoes have been sliced, this rest is so simple, quick, and easy.
Mix melted butter with fresh oregano, thyme, and garlic. Add in not one, but two kinds of cheese, then toss that buttery mix with the potato slices. It’s really important to remember that when tossing the potatoes with the herb butter mix, you’ll want to get each slice coated for best flavor.
Lastly, layer the seasoned, buttery sliced potatoes into a stack in a standard cupcake pan. Fill each mold to the very top to get a nice tall stack. It might seem like a lot, but the stacks shrink down as they bake.
And as they bake? The kitchen will smell incredible. Buttery, with hints of garlic and thyme in the air. My dad walked into the studio as I was baking these today. He immediately said, “wow, it smells really good in here…what is that…buttery potatoes”?
One of my favorite ways to serve these potatoes is for Sunday night dinner alongside a simple skillet chicken or pasta. But the options for these potatoes are endless, as they can be paired with so many dinners. I’m already excited to make them for Christmas Eve alongside the classic beef tenderloin I make every year. I already know my family loves these so I’ll be tripling the recipe to feed them all!
You can never have too many potatoes, they’re always the first thing to disappear on the table.
Looking for other holiday side dish recipes? Here are my favorites:
Slow Cooker Cheesy Garlic Herb Mashed Potatoes
Crispy Salt and Vinegar Smashed Potatoes
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs
Lastly, if you make these Crispy Cheesy Potato Stacks be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is my son’s favourite potato recipe! I make this every time he comes home. I do cut down on the butter, since I find the cheese has plenty of fat in it to keep the potatoes moist on the inside and crispy on the edges.
Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it!☀️🌈 xT
Has anyone made a Vegan version. Of this? The butter sub is pretty easy but good cheese, not so much
So sorry, I have not tried that, but you could always just skip the cheese:) Please let me know if I can help in any other way, I hope you love this recipe! xT
This is delicious! I’ve made it 2x now with the butter as the recipe states and 1/4 less butter and while it gets deliciously crispy mine turns out super greasy…like I have fat running down my face when biting into this crunchy deliciousness! How do you keep it from getting too greasy?
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks so much for making it:) Maybe reduce the butter even more? I’ve never had this issue, sorry! xT
Will they still get crispy if I cook them in a silicone muffin pan?
I wouldn’t recommend a silicone muffin pan for this recipe:) Please let me know if I can help in any other way! xT
These look so good! Do you grease your pans at all so they don’t stick to the bottom or sides?
I don’t, there’s enough butter in the recipe that you shouldn’t have issues with these sticking:) Let me know if you give the recipe a try! xT
Hi! Planning my Passover menu and would love to make these – I only have 1 oven so I’m wondering if I can cook them most of the way earlier in the day, then finish them off while my tenderloin rests? Is that doable? If not, what other potato recipe would you suggest? Thx!
Sure, that would work for you! Here are some other potato recipes you might enjoy:
I hope this helps, please let me know if you have any other questions! xx
Won’t the potatoes turn brown if I assemble and stack night before as I’d love to do that if you think they will stay fresh. Thanks1
If it’s just the night before, they should be okay! Let me know if you give this recipe a try, I hope you love it! xx