Description
These Crispy Cheesy Potato Stacks are a delightful side dish featuring thinly sliced Russet or Idaho potatoes layered with a flavorful blend of melted butter, fresh herbs, garlic, Parmesan, and sharp cheddar or Gruyere cheese. Roasted until golden and tender, these stacks are perfect for adding a crispy, cheesy, and herbaceous touch to any meal.
Ingredients
Scale
Potatoes
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
Herb Butter & Cheese Mix
- 1 stick (1/2 cup) salted butter, melted
- 1/4 cup chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1-2 cloves garlic, grated
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar or Gruyere cheese
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Slice Potatoes: Use a mandoline or a very sharp knife to slice the potatoes into very thin, 1/8 inch thick slices to ensure even cooking and layering.
- Mix Herb Butter and Cheese: In a large bowl, combine the melted butter, chopped oregano, thyme, grated garlic, Parmesan cheese, shredded cheddar or Gruyere, and season generously with kosher salt and black pepper. Stir well to create a flavorful coating.
- Coat and Layer Potatoes: Add the sliced potatoes to the bowl and toss thoroughly to coat each slice with the herb, butter, and cheese mixture. Then evenly layer the coated potato slices into the muffin tin cups, stacking them all the way to the top as the potatoes will shrink during cooking.
- Roast Covered: Cover the muffin tin with foil and place it on a baking sheet to catch any drips. Roast in the preheated oven for 30 minutes to start the cooking and steaming process.
- Finish Roasting Uncovered: Remove the foil and continue cooking the potato stacks for an additional 20-25 minutes, or until the potatoes are tender and the tops are golden brown and crispy.
- Serve: Use a butter knife to carefully run around the edges of each potato stack to loosen them from the tin. Serve immediately, optionally sprinkled with a little sea salt for extra flavor.
Notes
- Using a mandoline ensures uniform potato slices for even cooking and attractive stacks.
- You can substitute fresh herbs with dried oregano and thyme if fresh is not available, but reduce the quantity by half.
- Choose sharp cheddar for a more robust flavor or Gruyere for a nuttier taste.
- Make sure to grease the muffin tin well to prevent sticking and maintain the stacks’ shape.
- Serve these stacks hot for the best crispy texture; they can lose crunch if left to cool.
Nutrition
- Serving Size: 1 potato stack
- Calories: 220
- Sugar: 1.5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
