Crispy Cheesy Potatoes Stacks.
Best potatoes ever right here…the best.
These crispy cheesy potatoes stacks are the most amazing compliment to any main. They’re crisp on the edges, soft in the center, just a little bit cheesy (but not overwhelmingly so), with the right amount of salty flavor, and oh so buttery! Honestly, this is what I call the perfect savory side dish. My mom says you can’t even call them a side dish…she ate them exclusively as a meal…and loved every bite!
No one and I mean NO ONE, can resist these cut stacks. Just like french fries, these stacks are addicting, you may just end up like mom, eating potatoes for dinner. They are seriously that good. I’ve decided that whoever came up with the idea to very thinly slice potatoes, layer them together and then bake them with things like butter, cheese and thyme is just a genius. It’s the best combo! And while they do have simple flavors, they’re flavors that pretty much everyone loves. I mean, I know everybody in MY family is crazy for anything with potatoes, cheese and salt. <–I have some seriously picky eaters to work with and this is about as far as some siblings flavor pallets will go. Yikes!
So, do you guys remember that beef tenderloin I posted last week? If by chance you missed that post, I highly recommend checking it out, especially if you’re on the search for an easy holiday main course, the roast is delicious. So I obviously needed a good side for my roast, and since I like to keep things pretty traditional for my family’s Christmas Eve and Christmas Day dinners, potatoes are always on the table…both nights actually.
As I mentioned in my post, we always have beef tenderloin or some form of steak on Christmas Eve. Typically for the main side dish I’ll make my mom’s recipe for cheesy potatoes. My entire family loves them, so it’s kind of a must. Or it was a must until I made these, because man, these potatoes are just insane, and they require no canned soup products…which to be honest, scares the heck out of me. I only ever use canned soup for mom’s cheesy potato recipe, cause well, it’s tradition and I have a hard time breaking traditions. Maybe I should try to develop a recipe for cheesy potatoes (the casserole kind) minus the canned soup. Yup, I should totally do that. Next year for sure!
Anyway, these are probably the simplest potatoes ever. Just potatoes, fresh oregano, thyme, butter, cheese, salt and pepper. Seven ingredients and so delish. The secret is definitely the thinly sliced potatoes. If you don’t have a mandoline, I recommend investing in one now, it’s really the only way to get the paper-thin potato slices we’re looking for here. If you have a food processor, I think there’s an attachment that will slice them this way too! Thinly slicing the potatoes allows to them to get extra crisp on the outside, almost potato chip like, yet the center of the stacks remains soft with cheesy potato goodness. It’s kind of the best of both worlds. If you’re wanting to make these in advance, just roast the potatoes, store them in the fridge and then warm in the oven just before serving. You know something? These are obviously best right out of the oven, all hot and gooey, but even when eaten at room temperature, or my least favorite choice – cold, these are still just as addicting. What is it about potatoes and salt? Literally the best combo to ever be put together.
I will be making these this Christmas without a doubt. My family devoured the leftover batches and loved them. Speaking of which, how good would these be leftover for breakfast on Christmas morning with a side of eggs? Oh my gosh. I am totally doing that! My brothers are going to love me this Christmas…all their favorites are happening!
Crispy Cheesy Potatoes Stacks.
- 4 medium Russet or Idaho potatoes cut into 1/8 inch thick slices
- 1/4 cup chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1 stick butter melted
- kosher salt and pepper
- 1/2 cup grated Asiago cheese
- 1/2 cup shredded sharp cheddar
- Preheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.
- Cut the potatoes using a mandoline.
- In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt and pepper. Add the cheese and toss again. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
- Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of the of each stack to release them. Serve immediately, sprinkled with a little sea salt.
That is some serious potato stack awesomeness up there.