Description
These Crispy Cheesy Potato Stacks are a deliciously layered side dish made from thinly sliced Russet or Idaho potatoes, coated in a fragrant mix of fresh herbs, garlic, butter, and a blend of parmesan and sharp cheddar cheeses. Roasted to golden perfection in muffin tins, they offer a crispy outside with tender, cheesy layers inside, perfect for elevating any meal.
Ingredients
Scale
Potatoes
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
Herb and Cheese Mixture
- 1 stick salted butter, melted
- ¼ cup chopped fresh oregano
- 2 tbsp chopped fresh thyme
- 1-2 cloves garlic, grated
- ½ cup grated parmesan cheese
- ½ cup shredded sharp cheddar or gruyere cheese
- Kosher salt and black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400° F and lightly grease a 12-cup muffin tin to prevent the potato stacks from sticking.
- Slice the Potatoes: Using a mandoline or a very sharp knife, carefully slice the potatoes into thin, 1/8 inch slices to ensure even cooking and layering.
- Mix the Coating: In a large bowl, combine the melted butter, chopped fresh oregano, thyme, grated garlic, parmesan, and sharp cheddar or gruyere cheeses. Season with a generous pinch of kosher salt and black pepper, then toss the potato slices in this mixture until thoroughly coated.
- Assemble the Stacks: Evenly layer the coated potato slices into the prepared muffin tin cups, stacking them all the way to the top. Remember, the stacks will shrink as they roast.
- Roast Covered: Cover the muffin tin with foil and place it on a baking sheet for stability. Roast in the preheated oven for 30 minutes to allow the potatoes to begin softening and the flavors to meld.
- Finish Roasting Uncovered: Remove the foil and continue roasting the stacks for another 20-25 minutes or until the potatoes are tender inside and golden brown on the edges.
- Release and Serve: Use a butter knife to gently run around the edges of each stack to loosen them from the tin. Serve immediately, sprinkled with a little sea salt for extra flavor.
Notes
- Use a mandoline slicer for uniform potato slices to ensure even cooking.
- Feel free to substitute fresh herbs with dried if fresh are unavailable, using about one-third the amount.
- You can experiment with different cheese combinations for varied flavor profiles.
- To make prep easier, start soaking the sliced potatoes in cold water to prevent browning if not assembling immediately.
- Leftovers can be reheated in a hot oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 stack (approximately 1/6 of recipe)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
