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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
When I have a ham bone leftover I try to use it in soup or something. This year Christmas ham bone will end up in a pot of pinto beans with these potatoes and coleslaw as sides!!!
Turned out, I didn’t have enough ham left for ham and potato casserole but my husband had already pealed a bunch of potatoes for it!! This will be a happy new substitute!!!
Hi Jamie,
Love to hear this! Thanks so much for making the recipe and your feedback! xx
Would these bake well in silicone muffin cups?
Hi Otter,
Sorry, I would not recommend that for this recipe. Please let me know if I can help in any other way! xx
I loved this recipe. I have made it every christmas since 2021 – with the beef tenderloin and bacon twists, I think I finally got it right this time lol! Thanks for sharing
Hi Bisoye,
Wonderful! Love to hear this recipe always turns out well for you, I appreciate you making it so often! Happy New Year!🎆
Can you freeze them? Not sure if we can eat 12 of these before going bad. Or how long are they good in the fridge?
Hi Sherri,
These are good for 3-4 days in the fridge otherwise, you can totally freeze them. Please let me know if you have any other questions! xx
I made them, and they turned out delicious, but the butter produced a lot of foam while baking, which spilled over in the muffin tin. Do you have any tips to prevent this from happening?
Hi Mariana,
Thanks so much for trying this recipe, love to hear it was enjoyed! Ahh, yes that can happen, which is why I like to put the muffin tin on top of the baking sheet. You could also use less butter next time. I hope this helps! xx
Does it matter if my muffin tin is a dark coated one? will it change baking time?
Hi Deb! That shouldn’t affect the recipe/bake time at all! 🙂 xT
I tried this recipe twice now and both times, the bottom layers (which end up being the top when i flip them) become so crispy and brown they’re not really edible and the top layers are cooked but the edges are too crispy.
What could I be doing by wrong?
Hi Catherine,
Thanks for trying this recipe and sharing your feedback, sorry to hear you are having some issues. Are you using a metal pan? You don’t need to flip them:) I would try putting your muffin pan on top of a baking sheet, that should help! xx
You say to serve them with your roasted beef tenderloin, yummy! I’m not that great a cook, how would I handle cooking both to have them ready at the same time?
Hi Teresa,
You could bake these ahead of time and then just pop them in the oven to warm before serving while the tenderloin is resting. I hope this helps! xx
How would I reheat these for a holiday party? Temp, time etc.
Hi Taylor,
Sure, I would do 300F for 20ish minutes. I hope you love this recipe! xx
Hi! How far in advance can I make these and how would I reheat? (I need to do a lot of advanced prep for a large holiday gathering!)
Hi Jody,
You could prep these a day in advance, bake them in the morning, and then reheat to warm through when you are ready to serve. I hope this helps! xx
Great potatoes. But I found the cheese/butter/spice mixture too pasty to coat the potatoes. I added 1/2 a cup of warm chicken broth and it did the trick.
Hi Cheryl,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! Thanks for sharing your tip! xx
Hello! I have made this in the past and LOVED them! Planning to make them this year for Thanksgiving — what is the best way to reheat them? Trying to plan out the oven schedule!
Thank you!
Hi Matt,
So glad to hear you enjoyed this recipe! You can just warm in the oven at whatever temperature you need it at:) xx
I love these and make them a lot, sometimes mixing sweet potatoes with the regular potatoes.
Do you think this would also work in a casserole dish for simplicity? I love the idea of scalloped potatoes without all of the cream.
Hey Anne,
Thanks for making this recipe so often! If you are okay that the stacks will probably fall down in the casserole dish, then yes, that will work! xx
Will they get as crispy in a casserole? Or do you think skewers on a baking sheet would work?
I don’t think a casserole dish is the best option for these. You could try the skewers on a baking sheet, that would probably work! xx
Would these stay if prepped the night before?
Hi Emma,
Yes, just be sure to cover them tightly. I hope you love this recipe, please let me know if you give it a try! xx
Would these work as side dish for braai salmon?
Hi Nicole,
Sure, that sounds like a great idea! I hope you love this recipe! Let me know if you give them a try! xx