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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 making these in your beef tenderloin for Christmas dinner… Do you have a vegetable side that you’d recommend serving with them?
Hey Jen,
Heres some ideas:
https://fett-weg.today/roasted-bacon-brussels-sprouts/%3C/a%3E%3Cbr /> https://fett-weg.today/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Is there any need to parboil the potato’s before you stack them?
Hey there,
Nope, no need to pre-boil. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi! If I wanted to make these for Christmas is there anyway to make ahead or prep them in advance? I feel like the potatoes would turn black if you didn’t bake them right after assembly. Thanks!!
Hey Theresa,
You can prep these ahead of time and bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can this be made in advance? That is, made and refridgerated overnight to cook the next day?
Hey Deb,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Looks delicious. I’m in Canada. Where does one find flaky sea salt???
Kerri! You can get it on amazon or any grocery store usually! I use maldon! xTieghan
Where has this been all my life? Just to test, I asked the only person in the world that doesn’t like potato (my 11 yo granddaughter) if she thinks I should try it while letting her see that mouth watering picture. She said what is it pancakes or it is gag potatoes? I told her and she continued looking and said, actually it looks delicious. Yes, I would love to try it. So even if your recipe doesn’t win with her, the photography is a sure winner. I’m excited to try this.
Hey Mary,
LOL I love this story, I hope the potatoes are a hit! xTieghan
Could i prep these a few hours before and bake when we’re ready? Or would they get mushy?
Hey Susan,
That would be fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Do the six potatoes fill a 12-cup muffin tin, or a 6-cup muffin tin?
Hey Susan,
They fill a 12 cup muffin tin. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
These look so good!! If I remove the cheese (dairy allergy), would I need to increase the butter? Thank you! Heather
Hey Heather,
No need to increase the butter, you can simply omit the cheese. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Great idea to bake them in muffin cups! You have such creative recipes. I’m going to try these instead of potato pancakes!
Amazing! I hope you love these, Joanne! xTieghan
These were AMAZING, and so easy to make!!!
Thank you Charlotte! I am really glad this turned out so well for you! xTieghan
Easier than it looks and a delicious side with a nicely grilled steak. I could have eaten all of them but had to share! Thanks again for another amazing recipe!
Thank you Andi! I am really glad this recipe turned out so well for you! xTieghan
I’m so excited to try these potatoes and your tenderloin recipe at our dinner party………could the potatoes be assembled and stored in the frig until ready to bake?
Hey Paige,
Yes that would be totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these for the family of 6 of us and everyone loved them! I think they were even better left over. I didn’t have the right cheeses, only mozzarella and Parmesan (quarantine life) so I used those and they turned out great. I’m sure different cheeses give different flavors. Next time I will probably add some garlic and use whatever cheeses I have on hand again. Thanks for another amazing recipe!
Thank you for trying this Holly! I am really glad it turned out so well for you even with different cheese! xTieghan
These are legitimately the BEST potatoes ever!
So glad you are loving these!! Thank you so much Karissa! xTieghan