Next Post
Milk Chocolate Peanut Butter Truffle Brownies.
This post may contain affiliate links, please see our privacy policy for details.
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.
Hi Teighan,
Been making your sweet potato stacks to rave reviews and going to give this version a shot for Thanksgiving. I’ve noticed a similar recipe in your book has mustard and olive oil vs butter as listed here. Which one would you recommend if this is my only potato dish for the big day (as in must go with gravy)? Cheers!
Hey Kelsey,
Totally personal preference, I love both recipes, if you like mustard that recipe is a nice touch:) Please let me know if you have any other questions! xT
Hi Teighan!
Can these be made ahead? If so till what stage and till when ?
Scared they might turn black in fridge if prepped long ahead … what do you recommend pls?
Hey Francine,
You could slice these and prep on Monday and they should be fine and ready to bake for Thursday! I hope you love this recipe, please let me know if you give it a try! xT
Can you show a link to the Mandoline you have ? Thank You
Hey Eddie,
Here is the link for the mandoline:
https://www.crateandbarrel.com/oxo-stainless-steel-mandoline/s668993
Please let me know if you have any other questions, I hope you love this recipe! xx
Made these as a side with your 20 minute Florentine butter chicken with burst cherry tomatoes…and they were incredible! The entire meal was amazing and everyone cleaned their plates! I will definitely make them again!
Hey Lauren,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Hi love these, do you think they would work in an air fryer?
Hey Nichole,
So glad you have enjoyed this recipe! I’ve never tested them in the air fryer, but let me know if you give it a try! xx
Can I make these a day ahead and put them in the fridge?
Hi Grace,
Yes, that should be okay for you to do! Let me know if you give the recipe a try, I hope you love it! xx
Making these tonight for my husband’s birthday!!!!! We are both excited! He has been thinking about these potatoes since I told him about them! We love the concept of putting them into muffin pans to bake!
Hi Laura,
Perfect!! Love to hear that this recipe was enjoyed, thanks for making it! Happy Wednesday! xx
Do you soak the sliced potato in water to remove the starch?
Hi Roy,
Nope, I’ve never done that:) I hope you love the recipe, let me know if you give it a try! xT
I love this recipe!! I was curious, I believe I remember you saying on Instagram that you freeze them sometimes, and was wondering how you store them in the freezer, and how do you reheat?! Thank you!!
Hey Lauryn,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! I just freeze in the muffin tin and bake 10 minutes longer than directed. Have a great Monday! xTieghan
⅛ inch is a lot thicker than what’s shown. It was good but different than what the recipe called for. And the shredded cheese needs to be a lot smaller than cut than my food processor cuts.
Hi Shannon,
Thanks for giving the recipe a try and sharing your feedback! xTieghan
Do you think it would work if I use small steamer potatos and a mini muffin pan? Should I adjust the cooking time?
Hey Laura,
Sure, I think that would work well for you!! I would follow the cooking time as a guideline and just keep an eye on the, towards the end. Please let me know if you give the recipe a try, I hope you love it! xx
Made them last night with the mini muffin pan and followed your cooking times. They were delicious and will definitely be making them again. Thank you!
Hi Laura,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan
Thanks for the great recipe! I used a food processor to slice the potatoes and picked the herbs fresh from my garden, replacing rosemary for oregano. We had it with a mushroom & carrot beef stew. I will be adding this to my potato repertoire. Thanks, again!
Hey Kate,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
Tiegan…
Can I use a spiralizer for the potatoes and just bake them without the muffin tin?
Thanks!
Hey Mindy,
Using a spiralizer would not make the potatoes into stacks, so I suppose you could do that and just use the flavors from this recipe:) But it will definitely change how this recipe comes out. Let me know if you give it a try! xx
Wow! These were so damn delicious! Made them for Easter – definitely going into the regular rotation! I will cook at a slightly lower temp – but my husband loves crispy potatoes and the middle were creamy perfect!!!! Just wow!
Thank you so much! From an old Colorado girl to a young one – you know how to cook!??❤️
Hey Annie,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Love the idea of the recipe but I had to improvise because even thought I bought smaller potatoes, they didn’t fit in the muffin tins. Made it hard to keep them in a stack when I pivoted to a baking sheet.
Hi Emily,
Thanks for giving the recipe a try, sorry to hear the potatoes were not the correct size. xTieghan
Made these for Easter with ham, Brussels sprouts and Mac and cheese and a green salad with apples, cranberry, bleu cheese and honey vinaigrette. These potatoes are amazingly tasty! A nice change from scalloped or au gratin. Definitely will make again!
Hey Michelle,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT