Crispy, Cheesy Potato Stacks are a delicious and visually appealing side dish that elevates simple potatoes into a savory, golden treat. Thinly sliced potatoes are layered with garlic-infused olive oil and melty cheese, then baked in muffin tins for perfectly portioned stacks with crispy edges and a tender center. They’re perfect for dinner parties, holiday meals, or anytime you want to impress with minimal effort.
Why You’ll Love This Recipe
- Crispy and Cheesy: Golden brown edges and melty cheese make each bite irresistibly flavorful.
- Perfectly Portioned: Baked in muffin tins, these stacks are easy to serve and great for individual portions.
- Simple Ingredients: Uses pantry staples like potatoes, garlic, and cheese for a big flavor payoff.
- Elegant Presentation: Looks fancy but is super easy to make.
- Customizable: You can switch up the cheese or add herbs for different flavor profiles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cloves garlic
3 tablespoons olive oil, plus more for greasing pan
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 ounces cheese (Gruyère, cheddar, Comté, or Parmesan)
1 1/2 pounds russet or Yukon gold potatoes, preferably uniform in size
2 tablespoons finely chopped fresh chives (optional)
Directions
- Preheat the oven to 375ºF and place a rack in the middle. Grease all 12 wells of a standard muffin pan with olive oil.
- Grate the garlic cloves into a large mixing bowl. Add the 3 tablespoons of olive oil, salt, black pepper, and cayenne pepper. Whisk to combine.
- Grate the cheese on the small holes of a box grater. Reserve 1/4 cup of cheese for topping.
- Peel the potatoes and slice them into very thin rounds, about 1/16-inch thick, using a mandoline or sharp knife.
- Add the potato slices to the garlic oil mixture. Use your hands to toss and coat each slice thoroughly.
- Starting with the largest slices, place about 4 slices into each muffin well. Add a small pinch of grated cheese. Repeat this layering process two more times. You may need to divide remaining slices evenly at the end.
- Sprinkle with any leftover cheese.
- Bake for about 30 minutes, or until the potatoes are fully cooked and tender.
- Remove from oven, then switch the oven to high broil. Sprinkle the reserved 1/4 cup of cheese over the stacks and broil for 3–4 minutes, or until the tops are golden brown and crispy.
- Run a small spatula or knife around the edges to loosen, then carefully lift the stacks out.
- Transfer to a serving plate and sprinkle with chopped chives if using. Serve immediately.
Servings and timing
Servings: 12 potato stacks (serves 4–6 as a side)
Prep Time: 20 minutes
Cook Time: 34 minutes (30 bake + 4 broil)
Total Time: About 55 minutes
Variations
- Different Cheeses: Try mozzarella, asiago, or blue cheese for unique flavor.
- Add Fresh Herbs: Incorporate rosemary, thyme, or parsley into the oil mixture.
- Smoky Flavor: Add a pinch of smoked paprika or use smoked cheese.
- Garlic Butter Swap: Use melted butter instead of olive oil for richer flavor.
- Add Onion: Thin slices of shallot or onion between layers add sweetness.
- Spicy Kick: Use red pepper flakes or increase cayenne for extra heat.
- Mini Stack Version: Use mini muffin tins for bite-sized appetizers.
- Loaded Style: Top with crumbled bacon and sour cream after baking.
- Vegan Option: Use plant-based cheese and olive oil only.
- Make-Ahead Friendly: Prep and slice potatoes in advance, storing in cold water until ready to bake.
Storage/Reheating
Refrigerator: Store cooled potato stacks in an airtight container for up to 3 days.
Freezer: Freeze fully baked stacks on a tray, then transfer to a container. Freeze for up to 2 months.
Reheating: Reheat in the oven at 350ºF until hot and crisp, about 10–15 minutes. Avoid microwaving if you want to preserve crispiness.
FAQs
Can I make these potato stacks ahead of time?
Yes, you can assemble and refrigerate them a few hours in advance, then bake just before serving.
Can I use a different type of potato?
Yukon gold or russet potatoes work best for texture and flavor, but red potatoes can be used if sliced very thinly.
What if I don’t have a mandoline?
A sharp knife will work—just aim for consistent, very thin slices.
Can I make this in a casserole dish instead of muffin tins?
You can layer the slices in a small baking dish, but they won’t be individually portioned or as crispy around the edges.
Can I add cream or milk to the stacks?
A little drizzle of cream between layers creates a richer, gratin-style dish.
What’s the best cheese to use?
Gruyère or Parmesan are ideal for crispiness and sharp flavor, but cheddar adds a nice creamy melt.
Do I need to peel the potatoes?
Peeling is recommended for the best texture, but you can leave skins on if using thin-skinned potatoes like Yukon golds.
How do I prevent sticking in the muffin tin?
Generously oil the pan and use a nonstick muffin tin for best results.
Can I double the recipe?
Yes, use two muffin pans or bake in batches.
Can I use pre-shredded cheese?
Freshly grated cheese melts and crisps better, but pre-shredded will work in a pinch.
Conclusion
Crispy, Cheesy Potato Stacks are the perfect blend of elegant presentation and indulgent comfort food. With golden edges, gooey cheese layers, and garlicky flavor in every bite, they’re a surefire hit at dinner tables and parties alike. Whether you serve them alongside roast meats, salads, or as part of a festive spread, these stacked potatoes will have everyone coming back for more.
Print
Crispy, Cheesy Potato Stacks
- Total Time: 55 minutes
- Yield: 12 potato stacks (4–6 servings)
- Diet: Vegetarian
Description
Crispy, Cheesy Potato Stacks are a golden, savory side dish made with thinly sliced potatoes layered with garlic-infused olive oil and cheese, then baked in muffin tins for perfectly portioned stacks. With crispy edges, tender centers, and melty cheese, these potato stacks are an impressive yet easy recipe ideal for holidays, dinner parties, or everyday comfort food.
Ingredients
2 cloves garlic
3 tablespoons olive oil, plus more for greasing pan
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 ounces cheese (Gruyère, cheddar, Comté, or Parmesan)
1 1/2 pounds russet or Yukon gold potatoes, preferably uniform in size
2 tablespoons finely chopped fresh chives (optional)
Instructions
- Preheat oven to 375ºF. Grease all 12 wells of a standard muffin pan with olive oil.
- Grate garlic into a bowl. Add olive oil, salt, pepper, and cayenne; whisk to combine.
- Grate cheese and reserve 1/4 cup for topping.
- Peel and thinly slice potatoes into 1/16-inch rounds.
- Toss potato slices in garlic oil mixture until coated.
- Layer 4 potato slices into each muffin well, add a pinch of cheese, and repeat layering twice more.
- Top with remaining cheese. Bake 30 minutes until potatoes are tender.
- Switch oven to high broil. Sprinkle reserved cheese on top and broil 3–4 minutes until golden brown.
- Loosen edges with a spatula or knife and lift stacks out carefully.
- Transfer to serving plate, garnish with chives if using, and serve hot.
Notes
- Gruyère or Parmesan add sharp flavor and crispiness; cheddar makes it creamier.
- Use a mandoline for thin, even potato slices.
- Add herbs like rosemary or thyme for flavor variation.
- Reheat in the oven for best crispiness; avoid microwaving.
- Freeze fully baked stacks up to 2 months; reheat from frozen at 350ºF until hot.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stacks
- Calories: 160
- Sugar: 1g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
