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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 were fantastic! I cooked with a convention setting, and they took 45 minutes and came out creamy on the inside and crispy on the outside, delicious. I added grated shallot and extra garlic, and it was divine!
Hey Gayle,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
These were amazing! I made them last night as a side to my burgers and my family raved over them. Thank you so much for sharing!
Hey Megan,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
In the oven. They look and smell amazing… waiting for the big “reveal”, while we sip your Pomegranate Ginger Paloma’s (what a hit!). Cheers!
Hey Lisa,
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
These are great, I’m making them with Christmas lunch so I done a test run today. Yummy and so easy! My niece who mostly eats potatoes is going to love this way of doing them. Merry Christmas 🎄
Hi Kelly,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
Hi Tieghan, are the potato slices meant to be peeled or unpeeled?
Hey Margot,
No need to peel the potatoes:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
Hi! The flavor of these was amazing! Mine were pretty thin, but turned out really burnt on the bottom two, and then burnt (not just crispy) on the edges, and under-cooked in the middles. Any ideas?
Hi Christy,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Did you place the muffin tin on a baking sheet? Merry Christmas! 🎁🎄
This recipe needs to be edited. The slices shown on photos and video is way way thinner than 1/8th and mine did not turn out crispy at all. Flavor was good but bummed with the result
Hi Lori,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear these were not thin enough for you! xx
Could I made these before hand and freeze until I’m ready to bake them? Otherwise we it be ok to keep them assembled in the fridge for 1 day before cooking?
Hey Melissa,
You can assemble them a day in advance, I wouldn’t recommend freezing them:) Please let me know if you have any other questions! xT
If doing the day before, do you leave them out at room temp overnight or put them in the fridge?
Hey there,
You’ll want to put them in the fridge:) Please let me know if you have any other questions, I hope this turns out well for you! xT
I made these for Friendsgiving and they were a HIT. I made one pan vegan with vegan tub butter and vegan cheese.
I used a mandolins and yellow golden potatoes with all the fresh herbs.
It was kinda a pain to wash the cupcake pan though so maybe I will save this for special occasions.
Hey Cynthia,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
These were so delish…I love your recipes Tieghan! I didnt have fresh herbs and fresh Parmo but used dried herbs and grated parmp…but still was so very delish!
Hey there,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
These are incredible! My husband doesn’t like a lot of potatoe dishes but he gave these a huge thumbs up. Cooked them for thanksgiving today. And will most definitely be making them again
Hi Hannah,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
Can I stack these on a regular pan? I’m making a lot and don’t have a muffin pan to fit so many.
Hi Luis,
So sorry, unfortunately they won’t stay stacked, you need to use the muffin tin:) Please let me know if you have any other questions! xx
I just made these tonight to do a test run before Thanksgiving and I am very pleased. I used golden potatoes instead of russet but it still came out delicious. Thank you!
Hey Krystal,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Can these be made ahead of time? Thanksgiving is always stressful trying to time everything out, so I love to make ahead as much as possible.
Hey Sierra,
Yes, you can have them stacked and ready to go in your muffin tin and then bake when you are ready to serve. I hope you love this recipe! xx
Hi Sierra! I made mine the night before and placed them in my air fryer for 7-10 to get them crispy again before serving…its all about that crisp! Yum!
Just made these tonight as a practice round for Thanksgiving. We followed the recipe exactly and they turned out perfectly!
Hey Katy,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
These look fantastic. Do you think they would cook well still if I added cupcake liners to the muffin tin to make for easier clean up and people can pick them up better?
Hey Taylor,
I would probably skip the cupcake liners for best results:) Please let me know if you have any other questions! Happy Thanksgiving! xx
Would these be able to bake the same in a silicone muffin pan?? Tia!
Hi Ashely,
Sorry, I wouldn’t recommend a silicone muffin pan:) Please let me know if you have any other questions! xx
These were absolutely delicious – I made them last night. The timing… Everything was perfect. I did notice in the video that you sprinkle some extra cheese on top of the stacks which isn’t mentioned in the recipe. I’m thinking a little extra cheese might be good… What amount do you suggest sprinkling on top, and would you do it before the pan goes in the oven with the foil or after removing the foil? Thank you.
Hey Deb,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! Totally up to you on the cheese, I didn’t measure it and I added it after the foil:) xT