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Made simply with potatoes, butter, oregano, thyme, garlic, a bit of cheese, and, of course, some flaky sea salt and black pepper. Each cute little potato stack is perfect and so delicious. The secret…thinly slicing the potatoes and layering them together to create stacks. As each stack bakes away, the edges of the potatoes get extra crispy, while the middle turns buttery, with hints of thyme and garlic throughout each stack. So very delicious…so very addicting.
If there’s one food everyone in my family enjoys, it’s potatoes. They can be in the form of french fries, mashed potatoes, smashed potatoes, tater tots, roasted, or even stuffed into pierogies. It really doesn’t matter, we all love potatoes in any way, shape, or form. Who doesn’t, right?
Come the holidays, I find myself making potatoes as a side for almost every meal. Thanksgiving…of course, Christmas Eve…yep, Christmas Day…a must. And Christmas dinners while the family is in town? Not always, but often. I’m always looking for new ways to serve them up, but a lot of times I come back to the favorites I know we love the most.
Which brings me right to these potato stacks. I first made these years ago and had kind of forgotten about them until a few weeks ago. I remember making these stacks for Christmas Eve dinner and everyone loving them…so much so that I’ve made these cute little stacks every year since.
Normally I love trying something new, but when it comes to our holiday dinners, I stick with the recipes I know my family will love. Tradition!
Here’s what you’ll need to make the best crispy potatoes
…Yukon gold or russet potatoes, either work perfectly within this recipe.
…butter, preferably salted.
…fresh oregano and thyme, but if you don’t have fresh, dried works too!
…garlic.
…a mix of Parmesan and Gruyere cheese.
…flaky sea salt, and plenty of it.
…freshly cracked black pepper.
And that’s it…simple, but potatoes don’t need much to make them delicious.
(potato stacks before baking)
The details on making the best potato stacks
Before you start, locate your mandoline or a very sharp knife. A mandoline is really best for this recipe, so if you have one, use it! If not, you’ll need to very thinly slice each potato using a knife. It’s doable for sure, but the mandoline makes cutting the potatoes into thin even slices very easy!
Now, thinly slice each potato into almost paper-thin slices. Honestly, the thinner you can go the better! Cutting the potatoes into thin slices allows the edges to become perfectly crisp, almost potato chip-like, which yes, is addictingly delicious.
Once the potatoes have been sliced, this rest is so simple, quick, and easy.
Mix melted butter with fresh oregano, thyme, and garlic. Add in not one, but two kinds of cheese, then toss that buttery mix with the potato slices. It’s really important to remember that when tossing the potatoes with the herb butter mix, you’ll want to get each slice coated for best flavor.
Lastly, layer the seasoned, buttery slices of potatoes into a stack in a standard cupcake pan. Fill each mold to the very top to get a nice tall stack. It might seem like a lot, but the stacks shrink down as they bake.
And as they bake? The kitchen will smell incredible. Buttery, with hints of garlic and thyme in the air. My dad walked into the studio as I was baking these today. He immediately said, “wow, it smells really good in here…what is that…buttery potatoes”?
One of my favorite ways to serve these potatoes is for Sunday night dinner alongside a simple skillet chicken or pasta. But the options for these potatoes are endless, as they can be paired with so many dinners. I’m already excited to make them for Christmas Eve alongside the classic beef tenderloin I make every year. I already know my family loves these so I’ll be tripling the recipe to feed them all!
You can never have too many potatoes, they’re always the first thing to disappear on the table.
FAQ:
Can I make these ahead for a holiday?
Yes—assemble and chill, or par-bake until just tender. Finish in a hot oven before serving so the edges re-crisp and the centers heat through.
Do I need a mandoline?
No—sharp knife works. Focus on thin, even slices; trim any thick pieces to keep stacks cooking at the same pace.
Why aren’t my edges crisp?
Too much moisture or not enough space can soften edges. Pat slices dry, brush a little fat around the outside, and give stacks room (and a final blast of high heat) to crisp.
What potatoes and cheese work best?
Starchier potatoes deliver extra-crisp edges; buttery potatoes give a creamier bite. Choose a good melter (Gruyère, cheddar, fontina) based on whether you prefer nutty or sharp flavor.
Looking for other holiday side dish recipes? Here are my favorites:
Slow Cooker Cheesy Garlic Herb Mashed Potatoes
Crispy Salt and Vinegar Smashed Potatoes
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs
Lastly, if you make these Crispy Cheesy Potato Stacks be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Cheesy Potatoes Stacks
Servings: 6
Calories Per Serving: 404 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
- 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
Instructions
- 1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices. 3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.
This post was originally published on December 10, 2020
Taste was very good – I reduced butter to 1/4 c. Plus 2T. And reduced cheese to 1/2 c. (Mixed)
Still had too much butter
Should get by with 1/3 c.
Thanks so much, Lori! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great week!
Horrible! I’m sure the taste will be fine, but the grease from the muffin pan poured out over into the bottom of my oven. Needless to say.. smoke detector are blaring and my house is filled with smoke. Followed the recipe exactly, cover with aluminum foil. After 15 minutes… chaos!
Hi Reenie,
So very sorry to hear this. Did you put your muffin tin on a baking sheet? Please let me know how I can help!
Oh gosh! I did miss that step. But would it really make a difference? The oil would bubble over collect into the baking dish and then still smoke.
As others had stated, I too, had trouble with the butter/herb/cheese mixture sticking to the potatoes.
I really have never had that much butter bubble over, so I am very sorry about that!
Totally normal for the butter/herb mixture to stick to the potatoes, it all ends up melting together in the oven.
Let me know if you try again!
Ok. Why would my cheese/herb/melted butter combo have been more of a paste consistency? Obviously, it made it very difficult to toss & evenly coat.
Thanks
I haven’t baked yet , so I cannot comment on finished product.
Thanks
Hey Deb,
That sounds pretty normal:) I hope these turn out well for you! Merry Christmas!
I so enjoyed these potatoes, they are on top of my list. Thank you so much
Hey Elizabeth,
Awesome! Thanks so much for making this recipe, I am so glad it turned out nicely for you!
Merry Christmas!🎄🎁
Can I just mince the garlic instead of grating?
Hey Deb,
Sure, whatever is easiest for you! I hope you love this recipe!
Merry Christmas!🎄🎁
Would it work without a muffin tin?
Hi Kelly,
You will want to use a muffin tin for this recipe:) Please let me know if you have any other questions!
Should I peel the potatoes first or leave the skin on?
You can leave the skin on:)
Can any part of this be prepared ahead of time and cooked later?
Hi Ginny,
Sure, you can have these prepped and ready to go in your muffin tins, cover with foil, and then bake when you are ready to serve.
Please let me know if you have any other questions!
I did a test run and STUFFED myself with these! LOL! They are amazing!! Kind of a cross between crispy fried potatoes and a creamy baked potatoes with lots of flavor. I had gold potatoes to use up so I used those. They were the exact same size as my food processor tube so I just put on the slice attachment and had perfectly thin sliced potatoes in a minute and I still have all my fingers. I soaked and dried them before baking. They were sooooo good! Now I’m not sure which potato to use next time because I’m sure Russets would be great too. For an upcoming dinner I plan to assemble ahead, put in fridge, and bake at dinner. Thank you, Tieghan!!
Lol thank you so much, Lisa! I love to hear these turned out nicely for you, they are a family fave around here as well!
Happy Holidays!
These are so good, they have quickly become a family favorite! My husband loves them.
Hey Sonya,
Happy Holidays! Thank you so much for making this recipe and your comment, love to hear it turned out well for you!
I have made this several times and it’s so delish!
Hey there,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Have a great Thanksgiving!
Can I use Yukon gold potatoes?
Hi Cathy,
Yes, that will be just fine to do. I hope you love this recipe!
Have a great Thanksgiving!
I have made these a few times and they are typically delicious! Can it be done with baby potatoes? DO you have a buffalo version?
Hi Jen,
Thanks so much for making this recipe, I am so glad to hear this turned out nicely for you!
I would not recommend baby potatoes with this recipe. Here is a buffalo recipe you might enjoy:
https://fett-weg.today/parmesan-crusted-buffalo-potatoes/%3C/a%3E%3C/p%3E
Please let me know if you have any other questions!
Turned out great! I didn’t have a whole stick of butter so I added a splash of olive oil. I baked some in a metal muffin tray and some in a silicone, and the silicone ones actually ended up a little crispier. All of them were delicious!
Hey Siobhan,
Thanks so much for making this recipe, I am so glad to hear this turned out nicely for you!