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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
Hi Tieghan!
I love your recipes so much, I share them with everyone I know and since going into isolation LAST MARCH (how has it almost been a year?) I’ve been cooking them at least 4 nights a week, if not more (I think i’ve made almost everything).
I really want to make these but don’t have access to those fresh herbs (the store is all sold out) and i don’t have a mandoline. I am just curious what amount of dried herbs you would suggest, and if I should adjust the basking time at all if I’m unable to make them as thin – I’m still working on my knife skills!
Thank you so much for providing so many fun recipes and so many tasty dinners to help me and my boyfriend through this wild time – we look forward to dinner every night thanks to you!
Hey Brittany,
Thanks so much for your kind message and following along! A general rule of thumb is 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs. If you slice without a mandolin I would just increase your baking time. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Would this work in a silicone muffin tin?
Hey Casey,
I’ve not tested this, but I don’t see why not. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
These were incredible. Easier then I thought.
Hey Tasha,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
They are in the oven now, this is a practice run for Christmas Eve dinner. I used a small russet potato and the first comment is use a smaller potato so that the rounds will fit better in the muffin cup. The russet is too elongated, it needs to be a round potato. I also left the skin on, hoping it will crisp up. I should have mixed everything better before adding the sliced potatoes into the mixing bowl. Note to self on this.
ok out of the oven, they are good, however, they compressed down and look a little squarty is that a word? Taste is great, one potato made four of them so I have two to try for breakfast! I will make these again for C Eve dinner using Yukon Gold potatoes as I think they will be better and save some chives or parsley to sprinkle on top!
Hey Pam,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Do you peel the potatoes first?
Hey Connie,
I do not peel the potatoes. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Mine did not come out like your pictures at all. Super crunchy on the bottom layer and just lacking. I did everything the same as you except I used Gouda instead of the other cheese you suggested.
Hey Christine,
So sorry you did not enjoy this recipe, was there anything you adjusted about the cooking method? Did you use a mandolin so slice your potatoes, they need to be SUPER thin for this recipe to work correctly. I hope this helps for next time! xTieghan
Can you do this with sweet potatoes? They sound devine!
Hey Julie,
I have not tested this with sweet potatoes, but I don’t see why not! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Every bite was more delicious than the last! I used cheddar and Parmesan, but was too lazy to chop the thyme. I had to put the extra away so I’d stop eating them!
Hey Valerie,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
My daughter made these last night . They were delicious! tagged you in my story.
Hey Heather,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
Love this recipe a lot. Made it for the first time last night. But mine came out more like scalloped potatoes than crisps. They were soft, but the only crispy potato was the one on the top. My potatoes were bigger and touched the sides of pan. (Maybe that was it?)
Looking for tips for my second attempt. Thanks!
p.s. love your web site!
Hey Melissa,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
These will pair perfectly with my Christmas Beef Wellington.
Hey Janet,
I hope you love the recipe! Happy Holidays! xTieghan
I’d like to make these in my silicon cupcake pan instead of a traditional metal (so much easier to clean!), but worried that they won’t get as crispy. Anyone try in silicon yet??
Hey Jen,
Sorry I’ve not tested this! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can you make them ahead of time or not really?
Hey Jenna,
You could prep these in the morning to bake later in the day:) Let me know if you have any other questions. Happy Holidays! xTieghan
Could I make these earlier in the day and reheat in the oven?
Hey Alexis,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Aside from the visit to Urgent Care due to the mandoline, these are delicious but the recipe needs some tips. Not “medium” potatoes but “potatoes that fit your muffin tin” would be a more helpful description. Also, how do you keep the shredded gruyere from clumping up? It did not get evenly in the mixture.
Hey Margaret,
Thanks for giving the recipe a try, so sorry to hear about your accident. Typically a medium potato would fit inside muffin tins unless you used mini muffin tins. I mix the mixture with my hand and spread the cheese out as needed. Hope this helps for next time. Happy Holidays! xTieghan