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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 turned out so good! Definitely not as pretty as the posts but they are so good.
Hi Stacy,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
One of my favorite recipes.
I made it for thanksgiving dinner and again tonight this time changing it up and using Vermont sharp cheddar. Delish.
Hi Samantha,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
This is an amazing recipe. I added extra garlic, made some homemade Buttermilk Ranch dressing for dipping. So delicious, made them with grilled steaks!
Hey Caroline,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Can you make these ahead of time then bake them before serving?? Have a big dinner party this weekend and would be amazing!!
Hey Jenn,
That should work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
I made these and subbed out the butter and cheese for vegan versions. They were great!
Hey Kelsey,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Made these for our New Years Day dinner, with ham, steamed green beans and homemade rolls. I used Yukon Gold potatoes. Everyone loved them! The only reason for the 4 stars is even though I followed the recipe, I had to pour off a large amount of butter about 2/3 through the cook time, next time I will use much less butter. Even with that they were delicious!
Hi Malinda,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
These were so good and even better the next day! I did have to call an audible at the last minute due to oven space and they still came out delicious. I placed the potatoes in a baking dish stacked on their sides (think tian style) and baked a little longer until the insides were easily pierced with a fork.
Hi Stacey,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Hi Tieghan, I love your recipes and am hoping to make a mix of these and the sweet potato stacks for new year’s! Just one question: do you think I can pre-bake these earlier in the day and then finish them off while the meat rests? If so, how would you recommend I do this? Thanks!
Hi there,
I think it would work best if you just pre-made them and then bake when you are ready to serve. I hope you love the recipe, please let me know if you give it a try! xTieghan
I just made mine! But I think I used a tad too much butter ?
Hi Kimberly,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Awesome recipe! Served with beef tenderloin for Christmas eve and everyone loved it. And it was remarkably easy to make.
Love your site, Tieghan! BTW, I knew your grandfather, also your Dad & uncle from working at a bank in CLE years ago. Small world.
Hi Marilou,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Thanks so much for your kind message, small world:) Merry Christmas!?? xT
Super easy and really good! Tested these out during my recipe test week for the holidays! Making them again today!!
Hi Hillary,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I was wondering if these would work in a gratin dish vs muffin tins, laying them “sideways” rather than in stacks? I want to serve them with prime rib for Christmas!
Hey Erika,
I would use this recipe:
https://www.halfbakedharvest.com/cheesy-scalloped-potatoes/
The muffin tins really make these become stacks:) xTieghan
OK! I want them crunchier vs saucy since I’m making creamed spinach so I will do them in the muffin tins! I’ll let you know how it goes!
Can you make these ahead of time and then bake right before eating? Thank you!
Hi Molly,
Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made these last year and they were delicious! Wondering if I can prepare ahead of time but worried about potato discoloration. Any tricks? Thank you!!!
Hey there,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! I would prep no more than 1 day in advance and keep in the fridge, they should be okay. Happy Holidays! xTieghan
Love this recipe – have done the russet and sweet potato version. 1/8 slice might be too thick – thinking half that next time as mine did not crisp up.
Hey Mary,
Thanks so much for giving the recipes a try! xTieghan