Crispy Cheesy Potato Stacks

I recently made these gorgeous potato stacks and I’m still thinking about how buttery, crisp-edged, cheesy and flavorful they turned out. They make a perfect side dish for any dinner whether a cozy weeknight meal or a special holiday spread.

Why You’ll Love This Recipe

I love this recipe because it turns everyday potatoes into something elegant yet effortless. The thin stacked potato slices get crispy at the edges while staying tender in the middle, the melted parmesan and cheddar (or gruyère) add rich flavour, and the herbs fresh oregano and thyme lift the whole dish. I also appreciate that it’s basically one pan (or muffin tin) and mostly hands-off baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢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 gruyère cheese
▢kosher salt and black pepper

Directions

1. I preheat my oven to 400°F (about 200°C) and lightly grease a muffin tin (or standard muffin cups).
2. I wash and dry the potatoes, then slice them into very thin rounds (about 1/8 inch thick) using a sharp knife or mandoline for more uniform slices.
3. In a large bowl, I combine the melted butter, chopped oregano, chopped thyme, grated garlic, salt and pepper.
4. I then add all the potato slices to the bowl and toss them gently to coat each slice evenly with the herb-butter mixture.
5. I sprinkle in the grated parmesan and the shredded cheddar (or gruyère), and toss again so the cheese gets distributed among the slices.
6. Next, I fill each muffin cup with a stack of the potato slices, making sure to pack them high (above the rim is fine); the stacks will shrink a bit when baking.
7. I cover the muffin tin loosely with foil and place it on a baking sheet (to catch any drips) and bake in the preheated oven until the potatoes are tender when pierced with a skewer—about 45 to 55 minutes.
8. Then I remove the foil and bake uncovered for another ~10-15 minutes (or until the tops and edges are golden and crispy) to get that delicious crunchy texture.
9. Once out of the oven, I let the stacks rest for a few minutes, then gently remove them from the muffin tin and serve immediately while they’re warm and crisp.

Servings and Timing

This recipe yields about 6-8 stacks, depending on how high you build them with 4-6 medium potatoes.
Total time: About 1 hour to 1 hour 10 minutes, including prep and bake time.
Active prep time: ~15-20 minutes.

Variations

• I sometimes swap out the cheddar for gruyère (or use a mix of both) for a more nutty cheese flavour.
• If fresh oregano isn’t available, I use dried oregano (about one-third the amount) and still get good flavour.
• For a twist, I might add a pinch of smoked paprika or cayenne to the herb-butter mixture for subtle heat.
• I can layer in thin slices of sweet potato or Yukon Gold for colour variation or slightly different texture.
• For a cheesy crust on top, I sprinkle a little extra cheese during the last 10 minutes of uncovered baking for extra golden topping.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2–3 days. To reheat and restore crispiness, I place the stacks on a wire rack over a baking sheet and warm them in a 350 °F (175 °C) oven for about 10 minutes until hot and crisp. Microwaving is possible but the edges will lose their crispness, so I prefer the oven method.
If I want to prepare ahead, I can assemble the stacks (but not bake fully) and keep in the fridge, then bake just before serving.

FAQs

How thin should I slice the potatoes?

I slice them about 1/8 inch thick, which allows the edges to crisp while the centers become tender. Using a mandoline helps ensure uniform slices.

Can I use other types of potatoes besides Russet or Idaho?

Yes — I can use Yukon Gold or other starchy potatoes. Just avoid very waxy potatoes which may not crisp as well.

Do I need to peel the potatoes?

Peeling is optional. If I leave the skins on, I make sure they’re clean and thinly sliced so they cook evenly and still stack well.

What muffin tin size should I use?

A standard 12-cup muffin tin works well. If I’m making fewer stacks (6-8), I might use larger muffin cups or jumbo muffin tin to build taller stacks.

Can I skip the foil covering step?

The foil covering step helps the potato slices cook through before the edges get too browned or the tops over-crisp. I recommend covering for the first part of baking and then uncovering to finish.

How do I ensure the stacks don’t collapse when I remove them?

I let them rest a few minutes after baking so they set, then I gently loosen the edges with a small offset spatula and carefully lift each stack.

Can I make this ahead for a party?

Yes — I can assemble the stacks ahead, refrigerate, then bake just before guests arrive. Reheating can help get edges crisp again.

What if the cheese doesn’t melt well or the edges aren’t crisp?

Make sure the potato slices are thin and evenly coated in butter and cheese. Also, baking uncovered at the end helps the edges crisp. If the oven is not hot enough or the stacks are too thick, the edges may remain soft.

Can I add toppings or garnish?

Absolutely. I sometimes garnish with a sprig of fresh thyme or oregano, or sprinkle flaky sea salt right when they come out of the oven for added texture and flavour.

Conclusion

I find these Crispy Cheesy Potato Stacks to be a show-stopping side dish that feels both homey and special. The combination of thin potato layers, buttery herb flavour, melted cheese and crisp edges wins every time in my kitchen. I encourage you to try making them—they’ll bring a little elegance to any meal without a lot of extra fuss.

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