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Crispy Cheesy Potatoes Stacks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 123 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

These Crispy Cheesy Potato Stacks are a delightful twist on classic roasted potatoes, featuring thinly sliced Russet or Idaho potatoes layered with melted butter, fresh herbs, garlic, and a blend of Parmesan and sharp cheddar or Gruyere cheese. Baked to golden perfection in a muffin tin, they are crispy on the outside and tender inside, making a perfect side dish or appetizer.

Ingredients

Units Scale

Potatoes

  • 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices

Butter Mixture

  • 1 stick (8 tablespoons) salted butter, melted
  • 1/4 cup chopped fresh oregano
  • 2 tablespoons chopped fresh thyme
  • 1-2 cloves garlic, grated
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded sharp cheddar or Gruyere cheese
  • Kosher salt and black pepper, to taste

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin to prevent the potato stacks from sticking during baking.
  2. Slice the potatoes: Using a mandoline slicer or a very sharp knife, slice the potatoes into thin 1/8 inch slices. This ensures even cooking and allows the stacks to become tender.
  3. Make the butter-herb-cheese mixture: In a large mixing bowl, combine the melted butter, chopped fresh oregano, chopped fresh thyme, grated garlic, grated Parmesan cheese, shredded sharp cheddar or Gruyere cheese, and a generous pinch of kosher salt and black pepper. Stir well to evenly distribute all the flavors.
  4. Coat the potatoes: Add the sliced potatoes to the bowl and toss thoroughly so each slice is coated with the buttery, cheesy herb mixture.
  5. Layer the potatoes in muffin tin: Evenly layer the coated potato slices into the prepared muffin tin cups, stacking all the way to the top. The potatoes will shrink during baking, so stacking high is important for good height.
  6. Cover and roast: Cover the muffin tin tightly with foil and place it on a baking sheet to catch any drips. Roast in the preheated oven for 30 minutes to allow the potatoes to cook evenly and start to soften.
  7. Uncover and finish baking: Remove the foil and continue baking the potato stacks for another 20-25 minutes or until the potatoes are tender, golden brown, and crispy on the edges.
  8. Release and serve: Carefully run a butter knife around the edges of each potato stack to loosen them from the muffin tin. Serve immediately, sprinkled with a little sea salt to enhance the flavor.

Notes

  • Using a mandoline for evenly thin potato slices ensures consistent cooking.
  • Feel free to substitute thyme and oregano with other fresh herbs like rosemary or parsley.
  • Ensure the potatoes are thinly sliced for optimal tenderness and crispness.
  • Use freshly grated cheeses for better melting and flavor.
  • This recipe works well with either cheddar or Gruyere cheese based on preference.
  • Serve immediately for the best texture, as the stacks are crispiest fresh out of the oven.
  • If you want a lighter version, reduce the butter amount or use olive oil instead.

Nutrition

  • Serving Size: 1 stack (approximate)
  • Calories: 280
  • Sugar: 2 g
  • Sodium: 320 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 45 mg

Find it online: https://emilyquickdinners.com/crispy-cheesy-potatoes-stacks-recipe/