Crispy on the outside, tender on the inside, and layered with rich cheesy flavor—these potato stacks are the perfect easy dinner side dish or appetizer. With just a few basic ingredients, I can transform simple potatoes into something that looks and tastes gourmet.
Why You’ll Love This Recipe
I love how these potato stacks deliver a big flavor punch with minimal effort. The thinly sliced potatoes turn irresistibly crispy on the edges while staying soft in the center. The melted cheese in between the layers makes every bite gooey and savory. I can serve these for a cozy weeknight meal or dress them up for dinner guests. Plus, they’re made in a muffin tin, so clean-up is easy and every stack holds its shape beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 medium Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 1/4 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh thyme (optional for garnish)
Directions
I preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
In a large mixing bowl, I toss the sliced potatoes with melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated.
I start layering the potato slices into the muffin cups, adding a little shredded cheddar cheese between every 2–3 slices. I stack until each cup is full.
I sprinkle grated Parmesan over the top of each stack.
I bake the potato stacks for 45–50 minutes or until the edges are golden brown and crispy, and the centers are tender.
Once out of the oven, I let them rest for 5 minutes before using a spoon to gently lift them out of the tin.
I garnish with fresh thyme if I want a little extra color and flavor.
Servings and timing
This recipe makes 12 individual potato stacks, which typically serves 4–6 people. Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hour 5 minutes
Variations
I like using Gruyère or mozzarella instead of cheddar for a different cheese profile.
I’ve also added thin slices of sweet potato for a color contrast and a touch of sweetness.
A sprinkle of chili flakes or cayenne gives a spicy kick if I’m in the mood for heat.
Storage/Reheating
I store leftover stacks in an airtight container in the fridge for up to 3 days. To reheat, I place them in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through and crispy again. I avoid microwaving them as they tend to lose their crispness.
FAQs
How thin should I slice the potatoes?
I slice them about 1/8-inch thick using a sharp knife or a mandoline slicer. Thin slices help the stacks cook evenly and crisp up nicely.
Can I make these potato stacks ahead of time?
Yes, I sometimes assemble them a few hours in advance, cover the tin with foil, and refrigerate until I’m ready to bake. I just add a couple of extra minutes to the baking time if they’re cold.
What’s the best kind of potato to use?
I prefer Yukon Gold potatoes for their buttery flavor and creamy texture, but Russets work too if I want a crispier finish.
Do I need to peel the potatoes?
No, I usually leave the skins on for extra texture and nutrients, but I can peel them if I want a smoother bite.
Can I make these in a mini muffin tin?
Absolutely, but I reduce the baking time to about 25–30 minutes and check for doneness earlier since the stacks are smaller.
Conclusion
These crispy cheesy potato stacks are one of my favorite easy dinner sides because they’re simple to make yet look and taste amazing. Whether I’m feeding family or entertaining guests, they’re always a hit on the table. Once I try them, I’ll want to make them again and again.
These crispy cheesy potato stacks are an easy and elegant side dish or appetizer. Made in a muffin tin, they are crispy on the outside, tender on the inside, and layered with gooey cheese and savory spices.
Ingredients
4 medium Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 1/4 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh thyme (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
In a large mixing bowl, toss the sliced potatoes with melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated.
Layer the potato slices into the muffin cups, adding shredded cheddar cheese between every 2–3 slices until each cup is full.
Sprinkle grated Parmesan over the top of each stack.
Bake for 45–50 minutes or until the edges are golden brown and crispy, and the centers are tender.
Let rest for 5 minutes before using a spoon to gently lift the stacks from the tin.
Garnish with fresh thyme if desired.
Notes
Gruyère or mozzarella can be used instead of cheddar for a different flavor.
Sprinkle chili flakes or cayenne for added heat.
Store leftovers in the fridge for up to 3 days and reheat in the oven for crispiness.
