Cheesy Potatoes Stacks
These Crispy Cheesy Potato Stacks are a comforting and delicious side dish that’s both simple and impressive. Thin slices of potato are layered with melted butter, fresh herbs, and a blend of Parmesan and sharp cheddar cheese, then baked until golden and crispy on the outside, with a tender, cheesy inside. They’re perfect for a cozy weeknight dinner or a dinner party, offering a delightful balance of flavours and textures in every bite.
Equipment
- Muffin Tin
- Mandoline / Slicer (see notes)
Ingredients
- 5 medium Russet potatoes cut into ⅛-inch thick slices
- 1 stick (½ cup) salted butter, melted
- ¼ cup fresh oregano finely chopped
- 2 tbsp fresh thyme picked and chopped
- 2 cloves garlic Minced
- ½ cup grated Parmesan cheese
- ½ cup shredded sharp cheddar or Gruyère cheese
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin.
- Cut the potatoes using a mandoline or very sharp knife into 1/8-inch thin slices.
- In a large bowl, stir together the melted butter, oregano, thyme, grated garlic, both cheeses, and a large pinch of salt and pepper. Add the sliced potatoes and toss well to coat.
- Layer the potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
- Cover with foil and place the muffin tin on a baking sheet. Transfer to the oven and roast for 30 minutes.
- After 30 minutes, remove the foil and continue cooking for 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 from the tin.
- Serve, sprinkled with a little sea salt.
Notes
Try this Recipe with Sweet Potatoes!
Uniform Slicing: Use a mandoline or a sharp knife to get even slices of potato. This ensures they cook evenly every time.
Cheese Variations: Switch things up with your favourite cheeses! Gruyère, cheddar, or even a mix of a few different cheese..
Layering: When stacking the potato slices, press them down lightly as you go. This helps them stick together and form those golden, crispy edges.
Herb Variations: Don’t have oregano or thyme on hand? Fresh rosemary or sage makes a fantastic substitute and adds its own unique flavour.
Storing Leftovers: Let the stacks cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days.
Reheating: To bring back their crispiness, reheat the stacks in the oven at 350°F (175°C) for 10-15 minutes. They’ll be just as good as fresh!
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife