Cheesy Potato Stacks are crispy on the outside, tender inside, and layered with melted cheese—great as a side dish or snack. 🥔🧀
Ingredients
- 4–5 medium potatoes (Yukon Gold or russet work well)
- 1–1½ cups shredded cheese (cheddar, mozzarella, or a mix)
- 2–3 tbsp melted butter or olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tsp dried herbs (thyme, oregano, or Italian seasoning)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven
Set oven to 375°F (190°C) and grease a muffin tin. - Slice the potatoes
Cut potatoes into thin slices (about 2–3 mm thick) using a knife or mandoline. - Season
In a bowl, mix melted butter, garlic, salt, pepper, paprika, and herbs.
Toss potato slices until coated. - Build the stacks
- Place a potato slice in the muffin cup.
- Sprinkle a little cheese.
- Repeat layers until the cup is filled (about 6–8 slices).
- Finish with cheese on top.
- Bake
Bake 35–45 minutes until potatoes are tender and tops are golden and crispy. - Rest & serve
Let them cool for 5 minutes, remove from the tin, and garnish with parsley.
Tips for Best Results
- Use thin, even slices so they cook evenly.
- Press stacks lightly before baking to keep layers compact.
- For extra crispiness, broil the top 2–3 minutes at the end. 🔥
⭐ Flavor variations
- Add bacon bits between layers.
- Mix parmesan + cheddar for stronger flavor.
- Add chili flakes for a spicy version.
If you want, I can also show you 3 restaurant-style versions of cheesy potato stacks (extra crispy, creamy gratin-style, and air fryer).
