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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!
Here’s what you’ll need to make the best crispy potatoes
…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!
…garlic.
…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)
The details on making the best potato stacks
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!
Crispy Cheesy Potatoes Stacks
Servings: 6
Calories Per Serving: 404 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
- 1 stick (1/2 cup) salted butter, melted
- 1/4 cup chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1-2 cloves garlic, grated
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded sharp cheddar or gruyere cheese
- kosher salt and black pepper
Instructions
- 1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices. 3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. 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.4. 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 each stack to release them. Serve immediately, sprinkled with a little sea salt.
These potatoes are as delicious as they look. I’ve made a few modifications: since I don’t have a mandoline, I slice the potatoes thin enough. I happen to have a 2″ biscuit butter that produces rounds that fit nicely in the muffin cups. I halve the leftover ring remnants and toss them and the rounds in the butter mixture (I only use the melted butter and garlic sea salt and toss). First I spray the cups w/olive oil, then put a “perfect” round in each cup, next layer is 2-3 remnants, another perfect one, etc. After the baking time is done, I take a tapered skewer w/a sharp edge and poke it through the stack to make sure the potatoes are cooked through. The stack sticks well to the skewer so then I flip it so the other side gets crispy too, even w/the flip, the stack stays in place. Takes about another 7 minutes for the bottom to get crispy.
Hey Missy,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
I made these for Christmas dinner. No family gathering during a pandemic but these potatoes made me feel like I was missing nothing. They are a perfect balance of crispy and creamy. Make them! You’ll be glad you did.
Hey Lisa,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
This was so easy and it tasted amazing. I did not have fresh thyme so I switched it to fresh Rosemary.
The whole house smelled wonderful and they were gobbled up in minutes after putting GB them in the table
Hey Maggie,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
These potato stacks are just delicious! I’m limiting my grocery store trips due to Covid so used I ingredients I had on hand. Substituted dried herbs for fresh and mozzarella cheese for gruyere. One day I will make them with the gruyere though as it’s one of my favourite cheeses.
Thank you Tieghan for another fabulous recipe!
Hey Jill,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Love this recipe! I made it ahead of time and the moisture from the potatoes started to leak. I’d squeeze moisture out of potatoes first if making ahead of time. Everyone loved them!
Hey Jeanne,
Thank you so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Just made these tonight. Very easy and very tasty.
Hey Gena,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Very good!! I did an initial bake after assembling then removed and warmed for our meal. It made for extra crispy stacks. Delicious and I’m not even a potato fan.
Hey Meg,
Thanks so much for giving the recipe a try, I am so glad they were enjoyed! Happy New Year! xTieghan
SO yummy and truly do get crispy. Easy to make and the mandolin is a game changer for these. Definitely a favorite!!
Thanks so much Karla! Happy New Year! xTieghan
Can’t do cheese in our house… would these work with omitting the cheese? Thanks so much!
Hey Mary,
Yes, you can definitely skip the cheese. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
An air fryer is great for reheating!
So glad this worked for your Mary! Happy New Year! xTieghan
I made these on New Year’s Day and I was so pleasantly surprised by how easy it was to make this recipe. The taste was off the charts delicious, in fact one of my guests said they were “mind blowing”. I’m making them again today and they’re quickly becoming my favorite potato recipe. Yum!
Hey Alva,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
I made these for Christmas dinner (it was my first time hosting!). Once I got a hang of the mandolin they were super easy to make. They were beyond delicious and I will certainly be making them again and again! Thank you!!
Hey Maria,
Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan
I made these with a prime rib for NYE and they are fantastic. I only used 4 potato’s and had to use 1.5 muffin pans. I did drop the heat down bc they really started smoking towards the end. I used a cheap cheddar we had on hand so I’m wondering if that was the issue? Either way these are amazing!
Hey Paul,
Thanks so much for giving the recipe a try, I am glad they were enjoyed! Happy New Year! xTieghan
Yum!! Okay, question.. I just made these potatoes & have them in the muffin tin, but haven’t put them in the oven yet. I just found out that our dinner is being pushed to tomorrow. ?Do you think I can cover with tin foil & refrigerate them overnight? Then just finish the oven step tomorrow? Thank you!!
Hey Erika,
That should be okay:) I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
These were way too greasy for my taste. I love butter but these were dripping with it.
Hey Meg,
So sorry you did not enjoy the recipe, let me know if I can help in anyway! Happy New Year! xTieghan