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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.
Can I reheat this? Traveling for thanksgiving and want to make it beforehand.
Hi Elise,
Yes, I would do the first roast for 30 minutes and then finish without the foil at your destination for 20-25 minutes. I hope you love this recipe, please let me know if you give it a try! xT
Should I use a tin instead of a silicone pan?
Hi Jade,
Yes, I would not recommend using silicone in this recipe. Please let me know if you have any other questions! xT
Thank you for sharing you’re always amazing recipes. Not being a potato expert… Could you use Yukon Gold potatoes in this recipe?
Hey Gail,
Yes, you could, but the russet is going to give you a crispier potato stack. I hope you love this recipe! xx
Made these for a birthday dinner last night – to raves and requests for the recipe! Definitely should’ve made 2 batches. They do stick bit in the muffin tins, even with prepping. May see if it’s better in a Teflon-coated pan next time.
Hey Terri,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
Insanely delicious and pretty easy to put together. Other than make a half recipe (and forgetting the thyme even though I purchased fresh just for this recipe), I followed it as written. So very yummy. My husband didn’t even wait for dinner before grabbing one. Super fancy with a week-night ease. This is going on regular rotation.
Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT
Delicious!!!! made them last night family loved them. I think I would add more cheese. Also, before putting all the ingredients on them next time I will dry the slices with paper towel. I used russet potatoes and there was a lot of water in them
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
Delicious! I am so excited, after the test run today. I know this is the perfect recipe for my sons rehearsal dinner. I will make enough for 50 people. I have a few questions. Can I bake two muffin pans at the same time? Will it take longer?
Can I fully cook them and freeze them and then warm them back up again? What temperature and how long should I reheat after defrosting ?
Hi Vanessa! Yes you can definitely bake two muffin pans at the same time! I haven’t ever frozen them before so I can’t recommend an exact method!
These were delicious!! I agree with the comments that say using less better might be better as mine were a little greasy. ALSO, learn from my mistake, do NOT skip the step of putting the muffin pan it on a cookie sheet… butter will leak out of the muffin pan onto the bottom of the oven and create a smoky mess. Will make again!!
Thanks for the feedback Maggie! Much appreciated! xT
Butter leaked all over and caused a grease fire! Be careful.
This is my son’s favourite potato recipe! I make this every time he comes home. I do cut down on the butter, since I find the cheese has plenty of fat in it to keep the potatoes moist on the inside and crispy on the edges.
Hi Therese,
Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it!☀️🌈 xT
Hi Can these be made ahead of time (how far?) and baked later or made and reheated? Thanks!
Hi Beth,
I would assemble no more than 24 hours in advance:) Let me know if you have any other questions, I hope you love this recipe! xT
Has anyone made a Vegan version. Of this? The butter sub is pretty easy but good cheese, not so much
Hi Jasmine,
So sorry, I have not tried that, but you could always just skip the cheese:) Please let me know if I can help in any other way, I hope you love this recipe! xT
I made it last friends giving two batches one was vegan 🙂
I used country crock plant butter and Violife cheese sprinkled on top at the end (no cheese mixed in ) They were just as good as the other version !
This is delicious! I’ve made it 2x now with the butter as the recipe states and 1/4 less butter and while it gets deliciously crispy mine turns out super greasy…like I have fat running down my face when biting into this crunchy deliciousness! How do you keep it from getting too greasy?
Hey there,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks so much for making it:) Maybe reduce the butter even more? I’ve never had this issue, sorry! xT
Will they still get crispy if I cook them in a silicone muffin pan?
Hi Carolyn,
I wouldn’t recommend a silicone muffin pan for this recipe:) Please let me know if I can help in any other way! xT
Hi,
These look so good! Do you grease your pans at all so they don’t stick to the bottom or sides?
Hi Jessie,
I don’t, there’s enough butter in the recipe that you shouldn’t have issues with these sticking:) Let me know if you give the recipe a try! xT
Hi! Planning my Passover menu and would love to make these – I only have 1 oven so I’m wondering if I can cook them most of the way earlier in the day, then finish them off while my tenderloin rests? Is that doable? If not, what other potato recipe would you suggest? Thx!
Hey Alex,
Sure, that would work for you! Here are some other potato recipes you might enjoy:
https://www.halfbakedharvest.com/the-best-potato-salad/
https://www.halfbakedharvest.com/cheesy-hasselback-potato-au-gratin/
https://www.halfbakedharvest.com/make-ahead-roasted-garlic-mashed-potatoes/
I hope this helps, please let me know if you have any other questions! xx
Won’t the potatoes turn brown if I assemble and stack night before as I’d love to do that if you think they will stay fresh. Thanks1
Hey Allie,
If it’s just the night before, they should be okay! Let me know if you give this recipe a try, I hope you love it! xx