Description
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.
- Use a mandoline for evenly thin potato slices.
Nutrition
- Serving Size: 2–3 stacks
- Calories: 220
- Sugar: 1g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
