Description
These Crispy Cheesy Potato Stacks are a deliciously elegant 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 golden and tender, they make a perfect accompaniment to any meal or a delightful vegetarian main on their own.
Ingredients
Scale
Potatoes
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
Seasoning and Cheese Mixture
- 1 stick (1/2 cup) 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
- Preheat Oven and Prepare 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.
- Slice Potatoes Thinly. Using a mandoline slicer or a very sharp knife, cut the potatoes into thin slices about 1/8 inch thick, ensuring even cooking and crispiness.
- Mix Seasoning and Coat Potatoes. In a large bowl, combine the melted butter, chopped fresh oregano, chopped fresh thyme, grated garlic, Parmesan cheese, sharp cheddar or Gruyere cheese, kosher salt, and black pepper. Toss the potato slices in this mixture thoroughly to coat each slice evenly with herbs, cheese, and seasoning.
- Layer Potatoes in Muffin Tin. Evenly distribute and stack the coated potato slices into the prepared muffin tin cups, filling layers up to the top. Keep in mind the potatoes will shrink during cooking.
- Roast Covered. Cover the muffin tin 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 soften under steam.
- Uncover and Continue Roasting. Remove the foil and continue baking the potato stacks for an additional 20-25 minutes until the potatoes are tender inside and golden and crispy on top.
- Release and Serve. Use a butter knife to run around the edges of each potato stack to loosen them from the muffin cups. Serve immediately, optionally sprinkled with a little sea salt for extra flavor and crunch.
Notes
- Using a mandoline slicer ensures evenly thin potato slices for uniform cooking.
- You can substitute fresh herbs with dried oregano and thyme if fresh are unavailable, using about one-third the quantity.
- For extra crispiness, broil the stacks for 1-2 minutes after baking but watch closely to prevent burning.
- The recipe is versatile; try mixing in other cheeses like mozzarella or fontina for different flavors.
- Make sure potatoes are sliced uniformly to ensure all layers cook evenly through.
Nutrition
- Serving Size: 1 stack
- Calories: 280
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
