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
