Cheesy Potato Stacks
Thinly sliced potatoes layered with butter, cheese, and herbs, then baked until the edges turn irresistibly crisp and the centers stay tender.
Servings: 12 stacks
Equipment
- mandolin slicer with 1/16-inch thick attachment
- 1 twelve well muffin pan preferably nonstick
Ingredients
- 3 pounds sliced russet potatoes peeled and sliced to 1/16-inch thick, about 5 large potatoes
- 4 cloves minced garlic about 1 heaping tablespoon
- ¼ cup unsalted butter
- 2 tablespoons heavy whipping cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 5 sprigs fresh thyme more for garnish, if desired
- 1 cup shredded gruyere cheese
- ⅔ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400℉. Spray a muffin pan with nonstick cooking spray and set aside.
- Add ¼ cup unsalted butter, 4 cloves minced garlic, 2 tablespoons heavy whipping cream, 1 teaspoon salt, ¼ teaspoon ground black pepper, and 5 sprigs fresh thyme to a small saucepan. Cook over medium-low heat until the butter has melted and become fragrant with the garlic and thyme, about 3-4 minutes.
- Add 3 pounds sliced russet potatoes to a large bowl and pour the butter mixture over them, tossing everything together until the potatoes are all evenly coated.
- Layer the potato slices in the wells of the muffin pan until they are filled about halfway. Sprinkle half of the 1 cup shredded gruyere cheese and ⅔ cup shredded Parmesan cheese evenly over all of the stacks, then layer the potatoes on top until the wells are filled about half an inch above the rim of the muffin wells.
- Top the potato stacks evenly with the remaining gruyere and parmesan cheese.
- Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until a paring knife can easily prick the center of a potato stack all the way down to the bottom of the muffin well and the edges are golden brown and crispy.
- Let the potatoes sit for 5 minutes before inverting onto a wire rack or serving plate. Garnish with fresh thyme, if desired.
Notes
Storage & Make Ahead Instructions
- Fridge: In an airtight container for up to 5 days. Reheat in the oven at 350 until re-crisped and warmed through, about 15 minutes.
- Freezer: Not recommended.
- Make Ahead: You can prep this up to 24 hours ahead. Just be sure the potato slices are fully coated in the herb butter (or already stacked in the muffin pan). If the potatoes aren’t coated or kept in water, they’ll oxidize and turn brown.
Nutrition
Calories: 201kcal | Carbohydrates: 21g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 368mg | Potassium: 498mg | Fiber: 2g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
