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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
I made these and all my family loved them. They were so good we all wished there were more. Now I need to make them again soon. So delicious.
That is amazing! I am so thrilled you and your family loved these potato stacks! Thank you Deidre!
I love any potatoes but these look amazing. I was looking for a good vegetable side recipe and this is it. I can’t wait to make them.
I hope you absolutely love these Edwina! Thank you!
How many potatoes does this recipe need (generally)? The recipe just says 4 inch potatoes.
I made these at Christmas I think I used 4-5 potatoes man they were good and now I’m craving them again!
So sorry! You need about 4 potatoes. Recipe is all fixed!
Mine are baking now! Sub’d parm for Asiago. Used garlic powder, fresh ground pepper, and italian herb seasoning. Can’t wait!
Sounds amazing! Hope you love it!
These are so incredibly delicious! This is the second time this week I am making them and made a mental note to always have russet potatoes and asiago cheese in the house.
Haha that is so great! I’m glad you are loving these Mary Beth, thank you!!
Came here at Brown-Eyed Baker’s suggestion, and I’m so glad I did! The recipe’s title was too irresistible to not take a look-see. I don’t like oregano or thyme, so I’ll be omitting those, but I just know it will be spectacular with only the butter and cheese.
So happy you found my site thank to her! Thank you so much!
So I made these the other night and I am currently cooking another batch right now! They are that good. I used 1 large russet potato and 3/4 of a stick of butter along with dried herbs. I didn’t have fresh but I have to say it was amazing! I had some green onions so I cut them really small and added them to the mix.
They were almost too crispy the first night so tonight I am cooking them at 380 degrees. Once they were done I put them on a paper towel to soak up some of the butter. Absolutely delicious! The asiago cheese makes them salty but too much.
I plan on making them as an appetizer with a little sour cream on top. Love!!!
Sounds like this was amazing for you! Thank you so much for making them Jen!
hi tieghen,
just discovering your blog and your world this morning!
thanks for all that you do!
when you don’t specify sweet or salted butter, which should I presume the recipe calls for?
Hi Izzy! Thank you so much, you are very kind!! I typically use salted butter. 🙂
Made these last night and the flavor was so spot on – great recipe! Sadly, though, they didn’t turn out crispy at all and were a bit too buttery (I know. Blasphemy. I didn’t even think that was possible). There was probably a teaspoon or so of butter remaining in each muffin slot. The potatoes were soft, but should I have cooked them longer to crisp up? Or maybe a little less butter? What would you recommend?
I had a little too much butter as well, Robby. We ended up only eating a few the first night as a result. Covered in foil and baked again the next night. That helped. Some of the shorter stacks were a little burnt on edges, but the stacks that were higher were better. If I make again, I’m probably going to have to eyeball the ratios.
Hey Robby!! I would cook them longer and you can of course use a little less butter too. But cooking them longer with get them crisp for sure! Sometimes potatoes just take a little longer to cook. Let me know if you have questions. So glad you loved these!
Did you leave the potatoes unpeeled?
Hey Leslie, Yes I leave the potatoes unpeeled.
Let me know if you have other questions. Hope you love these and Merry Christmas!
Have you tried with other kinds of potatoes, like red? If so, I am going for it. We always have beef tenderloin on Christmas eve and this looks like a perfect choice
Hey Holly! I have not, but I think red potatoes would be great! Let me know if you have other questions. Hope you love these and Merry Christmas!
I just made a test batch this morning! Oh my goodness! These are addictive! Ate a third of them already..lol. Having for lunch with ham,then for dinner..perhaps by themselves….with a glass of wine….see what you’ve done! My potato addiction just got worst! YUM?
YES!! SO happy you liked them!! Potato addiction is so a thing, and I have it!!
I need these potatoes in my life!! These look scrumptious and also your breakfast idea appears impressive and these are something special
Awh yay!! Thanks so much!! Hope you get to make them!
I love the idea of steak and potatoes for Christmas Eve dinner – simple but so delicious!
Yes!! Its a staple at the Gerard household!
Crispy potatoes + lots of cheese = one seriously awesome combo!! Yum!! Can’t wait to get out the mandolin and make these.
Hope you love them Kate!!