Description
These Crispy Cheesy Potato Stacks are a deliciously savory side dish featuring thinly sliced Russet potatoes layered with melted butter, fresh herbs, garlic, and a blend of parmesan and sharp cheddar or gruyere cheese. Baked until tender and golden brown, they make a perfect accompaniment to any meal.
Ingredients
Scale
Potatoes
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
Herb & Butter Mixture
- 1 stick (8 tablespoons) salted butter, melted
- ¼ cup chopped fresh oregano
- 2 tbsp chopped fresh thyme
- 1-2 cloves garlic, grated
Cheese
- ½ cup grated parmesan cheese
- ½ cup shredded sharp cheddar or gruyere cheese
Seasoning
- Kosher salt, to taste
- Black pepper, to taste
- Sea salt, for finishing
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin to prevent sticking.
- Slice the Potatoes: Using a mandoline slicer or a very sharp knife, cut the potatoes into thin 1/8 inch thick slices for even cooking and stacking.
- Mix Butter, Herbs, Garlic, and Cheese: In a large bowl, combine the melted butter, chopped fresh oregano, chopped thyme, grated garlic, grated parmesan, shredded cheddar or gruyere, and add a generous pinch of kosher salt and black pepper. Stir everything together well to create a flavorful coating.
- Toss Potato Slices: Add the potato slices to the bowl and toss thoroughly to evenly coat each slice with the buttery herb and cheese mixture.
- Layer in Muffin Tin: Arrange the coated potato slices in the prepared muffin tin, stacking them in each cup all the way to the top. Expect the stacks to shrink as they cook.
- Cover and Roast: Cover the muffin tin with aluminum foil and place it on a baking sheet to catch any drips. Roast in the preheated oven for 30 minutes.
- Uncover and Continue Roasting: Remove the foil and roast for an additional 20-25 minutes, or until the potatoes are tender through and golden brown on top.
- Release and Serve: Using a butter knife, gently run it around the edges of each potato stack to loosen them from the muffin tin cups. Serve immediately, sprinkled with a little sea salt for extra flavor.
Notes
- For even slicing, a mandoline slicer is recommended but a sharp knife will work with patience.
- Use fresh herbs for the best flavor; dried herbs can be substituted at half the quantity but will alter the flavor.
- You can mix sharp cheddar and gruyere cheese or choose one according to your taste.
- Make sure to grease the muffin tin well to help release the potato stacks easily after baking.
- These potato stacks are best served immediately while crispy on the outside and tender inside.
- Store any leftovers in an airtight container and reheat in the oven for best texture; microwaving may soften them too much.
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
