Cheesy Potato Stacks
These crispy, cheesy potato stacks make a delicious side dish or appetizer. They’re simple to prepare and look impressive on the plate.
Ingredients
- 4 medium potatoes (Yukon Gold or russet), thinly sliced
- 2 tablespoons melted butter or olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- 1 cup shredded cheddar cheese (or a mix of cheddar and Parmesan)
- ¼ cup grated Parmesan cheese
- Fresh herbs for garnish (optional)
Instructions
- Preheat oven: Heat to 375°F (190°C). Lightly grease a muffin tin.
- Prepare potatoes: Slice potatoes very thinly (a mandoline works well). Toss with melted butter, garlic, salt, pepper, and herbs.
- Layer: Place potato slices into each muffin cup, adding a little cheese between some layers.
- Top with cheese: Sprinkle cheddar and Parmesan over the stacks.
- Bake: Bake for 45–55 minutes, until the potatoes are tender and the tops are golden and crispy.
- Rest and serve: Let them cool for a few minutes, then carefully remove from the tin and garnish with herbs.
Tips
- Slice potatoes evenly so they cook at the same rate.
- Add cooked bacon bits, caramelized onions, or a pinch of chili flakes for extra flavor.
- For extra crispiness, finish under the broiler for 1–2 minutes while watching closely.
They pair well with roasted chicken, steak, fish, or a fresh salad.
