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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.
I can’t wait to try this!!! Can you use a disposable muffin tin? Thanks so much
Hi Teresa,
Sure, that should be just fine for you to do! Please let me know if you have any other questions! xT
Gonna make this tonight. I’ll let you know!
I hope you love this recipe, Lindi!!
Do you think these would stand up if I did the stacks in the tins the night before and refrigerated overnight? Maybe let them come to room temp before popping them in the oven?
Hey there,
Yes, that should be okay for you to do! I hope you love this recipe! xT
My husband dies for these
Hi Sam,
Love to hear that this recipe was enjoyed, thanks so much for making it! xT
Looking to make these 3 wks ahead…whats the best way to cook/freeze ahead..or will the potatos go mushy?
Hi Amy,
So sorry, I wouldn’t recommend doing that for this recipe:) Here are some others that would work well to make ahead and freeze:
https://www.halfbakedharvest.com/cheesy-scalloped-potatoes/
https://www.halfbakedharvest.com/cheesy-potato-casserole/
and this recipe is easy to make ahead:
https://www.halfbakedharvest.com/make-ahead-roasted-garlic-mashed-potatoes/
I hope this helps, please let me know if you have any other questions! xT
Can you bake these ahead of time and reheat before serving?
Hi Brittany,
Sure, that would be okay for you to do. I hope you love this recipe! Happy Easter! xx
Looking forward to making these for Easter!! Question … would a silicone muffin “tin” work?
Hey Kristin,
Sorry, I wouldn’t recommend using silicone for this recipe. Please let me know if I can help in any other way! xT
I substituted rosemary for the oregano and these were delicious. I might bake a little longer next time to get the edges super crispy. Will definitely make again.
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
These are something I get excited to make for my family on special occasions! Absolutely delicious.
Hi Grace! Thank you so so much for trying out the recipe! Hope you had a wonderful Christmas! xT
Would olive oil work rather than butter?
Hi Debbie! I haven’t ever tried it with olive oil, I think the butter will give it some more flour! xT
Silly question from a beginner here! The recipe calls to roast for 30 min is that the same as convection roast or does that mean bake?
Hi there – is it possible to make these ahead? Thanks!
Hey Camille! You could definitely assemble the day before and then bake the day of! xT
how do you get them out of the pan after baking?
I love making these for Christmas! I actually make the day or two before I serve them. I take them out of the pan and put them in a container and leave in the refrigerator. I put them out on a cookie sheet the day of, and pop them back in for maybe 10-15 mins. Just depends on how crispy I want them. It ‘s great bc the big clean up is done, and I can throw them in with other things that need the oven for Christmas dinner!
So these came out of the muffin tin a hot mess. Didn’t stay in stacks and all the slices slid askew. Terrible presentation. The taste was fine, but wish I saved all the stick on clean up and just put in a 9×13 as cheesy potatoes
Hi Ellen! Oh no I’m so sorry about that! Did you grease the muffin tin before adding the stacks in? xT
These look amazing! I can’t wait to merge it with my own version, using a sage gratin recipe 😋 I’m still working out the kinks in my recipe, trying to figure out how to get the gratin sauce flavor to penetrate the layers without losing the crispiness… Any ideas you have on accomplishing this would be appreciated!!
In the meantime, I can’t wait to make these! Thanks for sharing, Tieghan!
So glad you enjoyed this recipe! Thanks so so much! xT
I mold a square of non-stick aluminum foil around an appropriate size glass then drop upside down into muffin pans. Stack your potatoes in here. Works great. Drizzle any left over fluid evenly ont tops of stacks
Easy peasy. No stick.
Perfection!!! I could have eaten every single one of these on the Thanksgiving table! They might need to be part of a weekly rotation!
Hi Tracey,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
Made these exactly as described in the recipe, and they turned out amazing! Tender on the inside and crispy on the outside; super flavorful. Another winner from HBH! Thanks so much for a fantastic side dish.
Hi Kirsten,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx