Cheesy Potato Stacks
Deliciously layered potato stacks with cheese, perfect as a side dish or snack.
Ingredients
Potato Stacks
- 3 pounds sliced russet potatoes (peeled and sliced to 1/16-inch thick, about 5 large potatoes)
- 4 cloves minced garlic (about 1 heaping tablespoon)
- ¼ cup unsalted butter
- 2 tablespoons heavy whipping cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 5 sprigs fresh thyme (more for garnish, if desired)
- 1 cup shredded gruyere cheese
- ⅔ cup shredded Parmesan cheese
Instructions
Preparation
- Preheat the oven to 400℉. Spray a muffin pan with nonstick cooking spray and set aside.
- In a small saucepan, add the butter, minced garlic, heavy whipping cream, salt, ground black pepper, and fresh thyme. Cook over medium-low heat until the butter melts and the garlic and thyme become fragrant, about 3-4 minutes.
- In a large bowl, toss the sliced russet potatoes with the melted butter mixture until they are all evenly coated.
Assembling
- Layer the potato slices in the muffin pan wells, filling them halfway.
- Sprinkle half of the gruyere and Parmesan cheese evenly over the stacks.
- Layer more potato slices on top until the wells are filled about half an inch above the rim.
- Top the stacks with the remaining gruyere and Parmesan cheese.
Baking
- Cover the muffin pan with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until a knife can easily prick the center of a stack and the edges are golden brown and crispy.
- Let the potato stacks sit for 5 minutes before inverting them onto a wire rack or serving plate.
- Garnish with fresh thyme, if desired.
Notes
Use a mandoline to slice the potatoes evenly; this helps them cook uniformly. Feel free to mix different types of cheese for added flavor. Add cooked bacon bits or chopped chives for extra flavor and texture.