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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 slices of 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.
FAQ:
Can I make these ahead for a holiday?
Yes—assemble and chill, or par-bake until just tender. Finish in a hot oven before serving so the edges re-crisp and the centers heat through.
Do I need a mandoline?
No—sharp knife works. Focus on thin, even slices; trim any thick pieces to keep stacks cooking at the same pace.
Why aren’t my edges crisp?
Too much moisture or not enough space can soften edges. Pat slices dry, brush a little fat around the outside, and give stacks room (and a final blast of high heat) to crisp.
What potatoes and cheese work best?
Starchier potatoes deliver extra-crisp edges; buttery potatoes give a creamier bite. Choose a good melter (Gruyère, cheddar, fontina) based on whether you prefer nutty or sharp flavor.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is a life-changing recipe. Thank you for the innovation to such simple ingredients. Damn brilliant.
Hey Greta,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
Hi! Wondering if these can be assembled the day ahead and just baked day of? Thank you!!
Hey Clare,
I would only assemble the morning of, if you assemble too far in advance the potatoes will turn brown. I hope you love the recipe! xTieghan
These are sooooo very good. My kids, my husband, anyone I have over — they all love them. They shrink down a lot, so don’t be afraid to stack high or to serve 3 per person.
Hey Katherine,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
This recipe in theory sounds incredible, but I have tried it twice had problems with it. When mixing the melted butter, herbs and cheese I find the mixture does not stay on the potatoes but ends up in clumps at the bottom of the bowl. I had to basically layer the potatoes and sprinkle some of the already clumpy cheese/herbs on each layer because none of it was on the actual potatoes. It made quite a mess. The first time I made it I used half the amount of butter called for, on the basis of previous comments. When I took them out of the oven there was a pool of butter under each stack. I tried again tonight and the same thing happened with the butter even when I used one third of the amount in the recipe. Both times the potatoes at the bottom of the muffin tins burned a bit while the ones on top didn’t brown much. I checked my oven temperature both times with an oven thermometer and it was as called for. The potatoes still were quite tasty but I feel like I must be doing something wrong. If I try it again I may just toss the potatoes in the butter and sprinkle the herbs and cheese separately on each layer as I go. Then maybe it wouldn’t be all clumpy. Any helpful suggestions would be appreciated.
Hey Jacqueline,
So sorry you are having issues with this recipe. It sounds like you are doing everything correctly, yes you will have some butter at the bottom of your pans. Maybe try a different shelf in your oven? xTieghan
Delicious! My mandolin doesn’t make them this thin, but they were still delicious! Love the flavor, paired it with the cheesy cauliflower and a flank steak! Definitely will make these again
Hey Alisia,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
Just wondering if I could do these and then freeze them?
Hey Steph,
Sorry I probably wouldn’t recommend that for this recipe! xTieghan
What would be the conversion for using dried herbs instead of fresh? Same amount as the fresh?
Hey Grace,
For every 1 tablespoon of fresh herbs you will want to use 1 teaspoon of dried herbs. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Wow wow wow, these are the perfect crispy potatoes! Made these as a side for steak and sautéed greens. They were a huge hit! Followed the recipe exactly, except I thought I didn’t have enough of the butter mixture so I added some olive oil and would skip that next time. It didn’t need it, they would have been even better without!
Hey Lindsay,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
Finally made these tonight! Easy to make and they were beyond delicious!
Hey Brenda,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
Easy but awesome
Thanks Garry! xTieghan
Made this recipe tonight but didn’t have fresh herbs so I used dried instead and it turned everything really green ?! So although they don’t look as delicious as yours do, they taste incredible and I’ll absolutely be making them again! I used a pepper jack gruyere and aged cheddar, so tasty! Thanks so much for the great recipe! Even tho this recipe was a bit involved it’s worth it. Also worth noting that there is no “trick” to coat the each slice, just mix in a bowl and as you lay each slice in the cupcake tin just get a good coat of the mixture and lay it down-tedious yes but worthwhile, I promise! Family even noticed how long it was taking me, my husband was kidding me “so it’s one hour prep and one hour to cook?” ? it’s really not that bad but it’s a little more work than probably most people are used to.
Hey Linette,
Thanks so much for giving the recipe a try! xTieghan
Having a birthday party for number 1 son tonight. Everyone loved the dish. A sure homerun.
Hey Pamela,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Wow these came out so good, even substituted cheese I had on hand and Rosemary. My microplane worked perfectly to cut the potatoes, and let them set to firm as one unit before eating…will be making for every holiday as apps from now on!
Hey Lindsay,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
I’ve been making these weekly. We love them!! I’m assuming they can be frozen??
Hey Carolyn,
I am so so glad that you liked the recipe, thanks a lot for making it! I’ve never frozen these, but I’m sure it would work well. Happy Friday:) xTieghan
These are amazing! I’ve made them 4 times. Good every time. I used Rosemarie instead of oregano because that is what I had. Also used white cheddar cheese. Great recipes. Never disappoints! Thank you!
Hey Sharon,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
My absolute favorite
Thanks so much Ashley! xTieghan
These potatoes are divine but the prep time took me much longer. Slicing the potatoes took me at least 20 minutes but they were differently worth it! I will make again and add just a bit more cheese next time. Sooooo good
Hey Denise,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan