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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! Can’t wait to make these. Is it possible to prep them and stack them in the muffin tin but bake them the next day? Thank you!
Hey Kristen,
You can definitely do this, my only concern is if they were too turn brown, maybe assemble in the morning? I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
These are AMAZING! I made them last week and will be making them again for Christmas dinner.
Question – do you think it’s possible to prepare these the night before in their little stacks in the muffin tin, covered overnight in the fridge? Just looking to save some time!
Thanks!
Hey Lauren,
I am so glad you enjoyed this recipe! My only concern for making them the day before is the possibility of them turning brown, I think if you did them the morning of they would be totally fine. I hope this helps! Happy Holidays! xTieghan
I’ve made these twice in a 12 cup muffin pan (WONDERFUL) — however the potatoes don’t seem to fit all the way in the muffin cups — any suggestions? I suppose I could pick out smaller potatoes? Or if the potatoes are larger should I lay them down in a casserole type dish and bake that way?
Hey Stephanie,
Thanks so much for giving the recipe a try! Next time try using smaller potatoes to fit in your muffin tins. I hope this helps! Happy Holidays! xTieghan
Based on the original recipe 12 servings would be 4 potatoes. Other than the cheese, what’s the difference between the two recipes? (Sorry couldn’t reply to your response to my cheese question.)
Hey Melissa,
Just an updated version:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made these yesterday and everyone loved them. Mine were not as attractive as yours. Can you tell me if once you slice potatoes do you stack them and use a cutter so they are all the same size? I used the mandolin so all slices were very thin but my potatoes slices were all different sizes due to the shape of potatoes. Thanks for your help and again love everything you publish!
Hey Kathi,
Thanks so much for giving the recipe a try! I use a mandolin to slice my potatoes, and they usually aren’t uniform in size, that’s just the nature of the potato. Happy Holidays! xTieghan
Has anyone tried this with sweet potatoes?? My husband prefers requested it so I’m wondering if anyone has done it before and if they have any tips or if it should be relatively the same??
Hey Katherine,
I haven’t tested this with sweet potatoes, but I don’t think you would have any issues. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I only have a 6 cup muffin tin, but I have a huge mini-muffin tin….if I used the mini-muffin tin, what do you think about the cook time? Cut in half, or keep the same w foil then watch when you take the foil off? Thanks!!
Hey Bridget,
I would keep the cook time the same, just watch them once the foil is removed. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Tieghan,
Just a quick question… would you be able to substitute butter for olive oil? Or maybe half/half?
Cheers,
Karen
Hey Karen,
I would use a vegan butter! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Omg Teigen I made these last so easy most of all so delicious thanks for all your great recipes love them!!
Hey Ivette,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
I needed a side for tonight’s dinner and remembered reading this recipe. Since there is only two of us, I made half the recipe and used dried herbs because I didn’t have fresh. This was a super easy recipe and the potatoes came out perfect. I put a dollop of sour cream on mine because…why not and my husband ate his plain (and had 3 servings). I will definitely make these again. Thanks for the new recipe. ??
Hey Kelly,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Why did you change from Asiago to Parmesan? I made the original recipe for Thanksgiving and they were delicious!
Hey Melissa,
Either cheese would work just fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I would love to make these with my tenderloin on Christmas day but only have one oven! Any suggestions.
Thanks!
Carolyn
Hey Carolyn,
I would cook in the oven with your tenderloin. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Delicious!
Thanks Jeri!
I made these tonight to see if I wanted to make them for Christmas. LOVE them! I didn’t have fresh herbs so if you could tell me exactly how much dry herbs instead that would be wonderful. Also, before I started to stack them there seemed to be quite a bit of liquid in the bowl I had the butter and potato mixture. Any reason? Did I do something wrong? Thank you again for a wonderful recipe ☺️
Hey Lisa,
Thanks so much for giving the recipe a try! Sorry not sure why there would be so much liquid, was there anything that you adjusted? A general rule of thumb is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs. Please let me know if you have any other questions! Happy Holidays! xTieghan
You’re crispy potato stacks are the best! We we’re invited at my son’s early Christmas dinner last night& wow! The best potato dinner I ever had. I’m giving it a 10 star’s being the best there is. Just love it, can’t wait to try it.
Hey Coy,
I am so glad the recipe worked out for you and your family enjoyed the potatoes! Happy Holidays! xTieghan