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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
Can any of this be done prior to cooking ?
Hey Olga,
You can assemble these ahead of time, but I would bake the day of! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Whoa! These are great. I did a trial run for Christmas dinner. I only did one large russet potato, and cut the butter, herb, cheese mixture in half. I was able to pack 9 cups of the 12 cup muffin pan. Buttery, crispy on the bottom, tender in the middle. To quote Tieghan, “So delicious!”
Hey Julie,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
We tried these with old, stale potatoes with sprouts growing on them. FABULOUS!
Hey Julie,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Hi Teighan,
I’ve made these twice already. Second time I omitted the herbs so my kids would eat, and they turned out amazing. Love your recipes, this one is so easy and special. My family thanks you!
Isabella
Hey Isabella,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Made these last night and they were excellent. I would definitely allow for more than 20 mins prep time; took me about 35 by the time I got them in the oven. I used 8 medium sized russet potatoes and had enough to fill 2 x muffin tins and extra, which are getting cooked up for breakfast. Definitely going into rotation for when party’s are allowed again!
Hey Becky,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
So easy and so delicious! Everyone raved about them.
Hey Erin,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
These were amazing! Made them for dinner tonight as a side dish of your Chicken Marsala (all for the first time), and all my boys (11, 16, and hubs) were raving. Definitely going into the regular rotation!
Hey Beth,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Easy and delicious!!! Great flavor from the fresh herbs and cheese. These will be on our Christmas Dinner menu.
Thank you Jenni! xTieghan
Hey there!
Looking forward to making these for Christmas Eve dinner. Curious, can they be made/assembled ahead of time (day before) and baked to serve?
Happy holidays!
Michelle
Hey Michelle,
You could assemble these the morning of, but I would not assemble the day before, the potatoes will turn brown. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Is the muffin tin absolutely necessary?
Hey Kathleen,
Yes, the muffin tin is necessary:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
These look amazing!!! I was wondering if it’d be okay to substitute yukon gold potatoes in place of russets?
Hey Amanda,
Yes, that would be totally fine! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Yummy! I made this for supper tonight and it was a huge hit. It will now be on a permanent rotation at our house. Thank you for sharing.
Thank you so much Roz! xTieghan
Do you peel the potatoes or skin on?
Hey Sarah,
I leave the skin on. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
These look amazing! Anyway to prep these in advance?
Do these bake in the muffin tin or cookie sheet? Got a little confused while reading directions. I’m going to try these on Christmas Eve! Been making several of your recipes and they have all been amazing! My husband is thanking you ?
Hey Kim,
You will want to bake these in a muffin tin. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan