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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
Made these for Christmas brunch and it was the most popular dish on the table!! Everyone love them and it was super easy to make! thank you as always Teagan!
Hey Gina,
Thanks so much for trying the recipe, I am thrilled that you enjoyed! Happy New Year! xTieghan
I made these for Christmas Eve dinner. They were delicious and I loved how they looked on the plate. I served with a dollop of sour cream on top.
Hey Kate,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
These potatoes are def worth making! However, unless you are a complete oregano fanatic, I would recco cutting down the oregano… it was a bit much for our palates at 1/4 c…def season to taste. but the potatoes edges get nice and crispy in the muffin pan with a beautifully soft middle = ] it’s a brilliant way to cook potatoes! thanks for the recipe! and here’s to a better 2021 for all!
Hey Lisa,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
I had a fair bit of trouble with the crispy potato stacks and I don’t know why because it’s a simple recipe. I could not brown the potatoes so I couldn’t call them crispy. They turned out more like scalloped potatoes. When they weren’t cooked after 20 min., I put them back in for 10 more min by convection this time. No difference so I added 10 more minutes, again on convection. After 40 minutes of cooking I gave up. I could have broiled them a bit but I couldn’t see how that would give me crispy edges. My husband assured me the oven was recently calibrated and true to temperature. What could have gone wrong?
Hey Penny,
So sorry you had issues with the recipe, was there anything you adjusted? Did you use the mandolin to cut the potatoes or did you cut by hand? If you sliced by hand they were probably on the thicker side so they would need longer to bake. Also, you want to roast for 30 minutes, remove the foil and then bake for another 20-25 minutes. So these cook for a total of 50-55 minutes. I hope this helps for next time! Happy New Year! xTieghan
Made these for Christmas and they were a huge hit! When I pulled them out of the oven, I thought many e they would slide apart as there was a fair amount of liquid around each one, but as they say for a few minutes, they firmed up and were beautiful when I put them on the platter. Flavor and texture were fantastic. My non stick muffin pan, despite being sprayed with oil, wanted to hang on to the potatoes ( who wouldn’t?!), and cleanup was difficult but I would do it all again to have this little stacks of loveliness.
Hey Frances,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Holy cow! These were amazing! Definitely a crowd pleaser! I made mine a little thicker since my potatos were insanely large and cutting them thin wasn’t working with my mandolin.
Hey Victoria,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
So good, will be cooking these again when I get a Mandolin
Thanks so much Janine! xTieghan
Both my husband and I deemed this a recipe to be made regularly! Each of my little stacks was about 20% crispy and 80% creamy with the potato on the bottom of the stack being a straight up potato chip. It was insane. I only had small russets, so was guessing the equivalent of 6 mediums and ended up with enough for 1 1/2 muffin tins. Still used the same amount of cheese and butter. Omitted the oregano as it was cold and I didn’t dare step outside to cut some. So, I doubled the thyme. I will say, next time, I’m going to try without the cheese as I’m one of those crazy people who doesn’t always want cheese on things and I think you would be safe cutting the butter back, if that’s your jam. Also, they reheated well in the toaster oven. Such a fun concept.
Hey Lucy,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Made these for Christmas dinner and everyone loved them! Definitely made more than expected but we pan fried the leftovers for breakfast with eggs the next morning and it was delicious!
Hey Fitz,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Absolutely love these and have recommended them to everyone I know! I’ve made them three times this week alone- they are that addicting and simple to make. I topped them with extra cheese to have an extra crispy cheese topping. Could not recommend these more. Thank you for all your recipes 🙂 They have brought back my love of cooking during quarantine.
Hey Kats,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Made this for Christmas dinner–to go along with roast goose–and it was amazing! I did add a little goose fat in addition to the melted butter, and I used mostly dried herbs as my husband commandeered the fresh herbs for the goose and stuffing. It was DELICIOUS–thank you so much Tieghan! You and your recipes have been the star of my holiday season! (I’ve also made the crackle top chocolate pie, the cinnamon roll loaf, the hasselback butternut squash…)
Hey Elizabeth,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
We made these last night for Christmas Dinner and they were a HUGE hit!!! They were crispy and full of flavor…these are our new favorite potato recipe!
Hey Terri,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
I made a half recipe to serve with our prime rib on Christmas. They were tasty but I think they would have been far better if I could have assured that the coating was more equally distributed on the potatoes. I had too much left in the bowl to try and coat the already stacked potatoes. No one else has commented about having this issue. Do you have any advice as to what to do next time? Maybe I should coat the slices from one potato at a time and not all.at once Maybe I need to use a giant sized bowl when coating the potatoes. I used 3 Idahos.
Hey Mary,
I use many hands to coat the potatoes really well. I hope this helps for next time, thanks for giving the recipe a try! Happy Holidays! xTieghan
Second recipe of your today! Another winner- perfect with a special Christmas dinner!
Thanks so much Katie! xTieghan
I made this Christmas Eve. The prep took me longer because I hand sliced the potatoes. I used 6 russett potatoes and ended up with 24 muffin tins. We LOVED this recipe. There was enough for 2 dinners and a breakfast.
Hey Roshan,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan