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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 made this for Christmas dinner to accompany steak and scallops. Right when everyone tried the potatoes, they went silent and it was voted the best dish. I did add my own seasonings – leftover bacon grease from breakfast, chives, cayenne, and feta cheese. This will definitely be a repeat because I loved the reaction of everyone’s faces while eating and it was sooo good!
Hey Colleen,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Okay I’m cracking up at this whole recipe process ? way too many potatoes, not enough mixture, not the right potato to fit in a muffin tin…what a mess!! Ended up stacking them on a baking sheet…we’ll see if they stay standing and I don’t burn the house down. Dying to know how y’all ended up making this work!!
Hey Laura,
So sorry you had issues with the recipe, please let me know if I can help in anyway. Happy Holidays! xTieghan
Great recipe, but not too pleased that the recipe says 6 potatoes and the comments say 4….definitely not enough mixture how I made it. Please edit the post!
Hi Laura! So sorry you had some trouble. Are your potatoes larger? You can use anywhere from 4-6 potatoes. Please let me know if you have any other questions. Thank you! And Happy New Year! xTieghan
Made these today as a side to our Christmas prime rib. They were excellect!! Cannot recommend these enough. I’ve sent the recipe to everyone I know! Bravo!
Hey Andrea,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Made these as a trial run for tonight’s Christmas dinner and I LOVED them. My only problem was I did spray but it still stuck to the bottom. Is there any advice on that?
Hey Jordan,
Thanks for trying the recipe, if you are using enough butter these really should not be sticking. Happy Holidays! xTieghan
Giving this three stars because the flavor was excellent. However it almost burned our house down. WAY too much butter for the amount of potato and her instructions of filling the cups up was a mistake because butter melted out into our oven causing an insane smoke fest. Almost ruined Christmas with a smoke filled house!
Hey Allie,
So sorry about this, I do highly recommend putting these on top of a baking sheet. I hope this helps for next time. Happy Holidays! xTieghan
Can you bake these in a convection oven?
Hey Kailey,
Yes, you will just need to adjust your bake time accordingly. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
If I make these for Christmas Eve dinner at my house and bring to my son’s how long should I reheat them?
Hey Laurie,
I would just pop in the oven to heat through, about 15 minutes. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
How far in advance could I make them before baking them off? Could I refrigerate? Or should I just make a few hours in advance of company and leave on counter before baking? Thanks and Merry Christmas!
Hey Sara,
I would make no earlier than the morning of baking:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Can you use red potatoes?
Hey Lourdes,
Yes, red potatoes will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made these the other night and omg they were good. I had leftovers for the next day and ate all of them. Definitely making these over and over again.
Hey Anita,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
These look amazing and I am planning to serve with a prime rib roast for Christmas Dinner. Can you clarify the cheese to be used? There are many references to Asiago cheese in the comments – but the recipe calls for cheddar or Gruyere. Is this perhaps just based on personal preference. Thanks and Merry Christmas!
Hey Joanne,
It really is personal preference:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi! I can’t wait to make these for Christmas! Can I make them the day before, put them in the fridge and bake Christmas Day? Thanks!
Hey Amy,
The only concern I have with that is I wouldn’t want your potatoes to turn brown. I think if you made them the morning of you would be totally fine! I hope you love the recipe. Happy Holidays! xTieghan
Tieghan,
Can the potatoes be slices a day ahead and kept in water? Thanks
Hey Susan,
I haven’t tried this, but you certainly could. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
So good and easy. Next time I want to try to cut my potatoes a little thinner. They didn’t come out quite as pretty as yours. Now who wants to come clean the cupcake pan?
Hey Emily,
I am so glad you enjoyed the recipe, thank you so much for giving it a try! Happy Holidays! xTieghan