Next Post
Milk Chocolate Peanut Butter Truffle Brownies.
This post may contain affiliate links, please see our privacy policy for details.
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
Looks delish. Which mandoline do you recommend? In the market for one.
Linking to the one I love below! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
https://rstyle.me/+YFphyBqk8DESfvCJH6utmw
I haven’t yet made these, but plan to soon. That said, There are attachments for the KitchenAid mixmasters that will slice and dice. There’s also one for stuffing sausages–which I’ve often wondered if you couldn’t use for stuffing manicotti or canneloni.
I hope you love this recipe Dawn! Thank you! xTieghan
These look great. Does a muffin tin have to be used? I’m thinking of oven space. I would have to use 3 muffin tins to make enough for all my guests. If the stacks were all lined up in a large baking tray or Pyrex, I could fit more. Would they fail to crisp that way? Or can I just use the muffin tin in shifts and try to keep them warm? I know you have mentioned you normally cook for a big crowd, What are your recommendations?
HI! I think lining the stacks up in a Pyrex sounds like a great idea. Hope it went well for you! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
I made these for family and friends and they truly enjoyed them! I used a Tbsp of dried Oregano instead of fresh.
And it turned out really good. I also will use a bit less butter. The flavor combination with the thyme was very tasty. Looking forward to making this again.
I am so glad this turned out so well for you Terri! Thank you for trying it! xTieghan
IF i don’t have time to get a mandolin before I want to make this, will cutting them myself still work or should I look to make a different side?
Hey Allison! You can just very thinly slice the potatoes with a sharp knife. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can i make these ahead?
HI! Yes, you can make ahead, then warm in a 375 degree oven for 15 minutes or until warmed throughout. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My family LOVES this idea. It’s such a fun spin on dinner and honestly very easy. My husband told me to make 3 trays! Keep the potato recipes coming!
Thank you so much Kelly! I am so glad you loved this recipe! xTieghan
hello! I only have a silicone muffin tray. would that work or should i buy a metal tin?
HI! That should work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
yum! i made these with sweet potatoes and substituted rosemary for oregano, and parmesean for the asiago–which, if you do that, just know that after i took the aluminum foil off, they were done after 12 minutes instead of 20-25 minutes.
Thank you so much Caroline!
A big THANKYOU from Germany. I needed a quick sidedish for our big family Xmas Dinner and decided to give these a try:
My family LOVED them and even my husband who usually is not very much “into potatoes”, finished them all.
Easy to make, looking very nice and – great taste!
Fröhliche Weihnachten – and MERRY CHRISTMAS!
I am so glad everyone loved these Natascha! Thank you!
This is gorgeous, I will be making the potatoes and beef tenderloin this Christmas. I love your cookbook. Thank you for sharing your talents. Merry Christmas ??
Hi Deb! I hope you loved this recipe! Thank you!
Delicious!! Will 100% make again. My whole family loved these so much!
Thank you so much Jillian!
Hey! My family and I are snowed in and I really want to make your potatoes but I only have dried thyme and oregano. Would it work to use dried?
Thank you!
HI! yes, dried spices will be great. Just use 1 teaspoon oregano and 1/2 teaspoon thyme. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Hello
Just wondering if you could freeze these after roasting?
Sure, that should be great!! Just freeze in a freezer safe bag to prevent freezer burn. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! I want to make this so bad but I only have dried oregano and thyme. Would that work? My family and I are snowed in otherwise I’d go out to get the fresh XD
HI! yes, dried spices will be great. Just use 1 teaspoon oregano and 1/2 teaspoon thyme. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’ve made Frances Malman’s Dominó Potatoes numerous times and that recipe calls for clarified butter so I’m going to try it that way. Since I live in Mexico I only have fresh Mexican oregano which is stronger so maybe I’ll cut it in half. Doubt I can find Asiago so will Parm work as a sub?
HI! You can use a manchego or whatever melty cheese you can find/love. If it melts, it will work! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂