These crispy cheesy potato stacks are the ultimate appetizer or side dish, combining thinly sliced potatoes, rich Gruyere cheese, and a hint of garlic and thyme for a dish that’s as beautiful as it is delicious. Perfect for potlucks, holiday gatherings, or even a cozy family dinner, these mini potato stacks are crispy on the edges, tender in the center, and bursting with comforting flavors.
The first time I made these, I was hosting a potluck and wanted something elegant yet easy to prepare. Let me tell you—these flew off the tray in minutes! Their golden, crispy edges and cheesy, garlicky goodness had everyone asking for the recipe. Now, they’re a staple in my rotation, whether I’m entertaining guests or just treating my family to something special.
What’s Inside This Recipe?
My Take on Crispy Cheesy Potato Stacks
There’s something magical about turning simple Yukon Gold potatoes into these elegant, layered stacks. I love how versatile this recipe is, you can serve it as a stunning appetizer, a side dish, or even alongside a brunch spread. The combination of Gruyere cheese and fresh thyme takes these potato stacks to the next level, offering that perfect balance of savory richness and fresh, herbaceous notes.
What makes this recipe even better is how easy it is to customize. Want to make it more indulgent? Add crispy bacon bits between the layers. Need a lighter option? Swap the Gruyere for Parmesan or skip the cheese altogether. No matter how you serve them, these potato stacks are guaranteed to impress.
Ingredients
To make these crispy cheesy potato stacks, you’ll need just a handful of simple ingredients:
- 4 to 5 medium Yukon Gold potatoes, thinly sliced (about ⅛ inch thick)
- ¼ cup unsalted butter, melted
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1½ cups Gruyère cheese, shredded (or substitute Parmesan for a sharper flavor)
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 2 tablespoons cooked and crumbled Beef bacon for extra flavor
Special equipment: A 12-cup muffin tin
How to Make Crispy Cheesy Potato Stacks
Making these potato stacks is simpler than you might think! Follow these easy steps, and you’ll have a golden-brown, cheesy masterpiece in no time.
Step 1: Prep the Potatoes
Preheat your oven to 375°F and grease a 12-cup muffin tin with nonstick spray. Wash and peel the Yukon Gold potatoes, then slice them thinly using a mandoline slicer or a sharp knife. Aim for even slices to ensure they cook evenly.
Step 2: Make the Garlic Butter
In a small bowl, combine the melted butter, olive oil, and minced garlic. Stir in the salt, pepper, and thyme leaves. This mixture will coat the potatoes and add tons of flavor.
Step 3: Assemble the Stacks
Place a few potato slices in each muffin cup, brushing each layer with the garlic butter mixture and sprinkling with shredded Gruyere cheese.
Repeat the layers until the cups are filled, finishing with a final sprinkle of cheese on top. If you’re adding bacon, sprinkle a little between the layers as you go.
Step 4: Bake the Stacks
Bake the potato stacks in the preheated oven for 45–50 minutes or until the edges are golden and crispy, and the centers are tender when pierced with a knife. Keep an eye on them during the last 10 minutes to ensure the cheese doesn’t burn.
Step 5: Garnish and Serve
Once baked, let the stacks cool in the muffin tin for about 5 minutes before carefully removing them with a fork or small spatula. Garnish with a sprinkle of fresh thyme and serve warm.
How to Serve Crispy Cheesy Potato Stacks
These potato stacks make a show-stopping appetizer for any gathering. Arrange them on a platter and garnish with a little extra fresh thyme for a pop of color. They pair beautifully with roasted meats, such as chicken or beef, and can even be served as a side dish alongside a fresh salad. For a brunch option, try serving them with a poached egg on top, absolutely divine!
Storing and Enjoying Leftovers
If you have leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the stacks on a baking sheet and warm in a 350°F oven for about 10 minutes to regain their crispy edges. Avoid microwaving, as it can make them soggy.
Top Tips for Customizing Your Crispy Cheesy Potato Stacks
- Cheese Swaps: While Gruyere is my go-to for its nutty, melty goodness, you can use Parmesan, mozzarella, or even sharp cheddar for a different twist.
- Add Veggies: Layer in thin slices of zucchini or sweet potato for a colorful variation.
- Herb Variations: Swap thyme for rosemary, parsley, or even Italian seasoning to suit your taste.
- Beef Bacon Lovers: Sprinkle cooked, crumbled bacon between the layers for an extra savory touch.
Your Questions About Crispy Cheesy Potato Stacks Answered
Can I make these potato stacks ahead of time?
Yes! You can assemble the stacks in the muffin tin, cover them tightly with plastic wrap, and refrigerate for up to 8 hours before baking. Just add a few extra minutes to the bake time if baking from cold.
Do I have to use a mandoline slicer?
Not at all! While a mandoline makes slicing quick and even, you can use a sharp knife. Just try to keep your slices uniform to ensure even cooking.
Can I use other types of potatoes?
Yukon Gold potatoes work best because of their creamy texture and buttery flavor, but you can substitute red potatoes or even russets in a pinch.
What can I serve these with?
These potato stacks are incredibly versatile! Serve them with roast chicken, beef tenderloin, or as part of a vegetarian spread with a crisp green salad.
Crispy edges, melty center—pure potato perfection!
These crispy cheesy potato stacks are a simple yet impressive recipe that’s sure to become a favorite in your home. Whether you’re hosting a holiday dinner, a potluck, or just treating yourself to something special, this dish delivers on both flavor and presentation.
I can’t wait for you to try them—be sure to let me know how they turn out in the comments below! If you loved this recipe, share it with friends or check out more comforting potato dishes on WandaRecipes.com. Happy cooking!
Crispy Cheesy Potato Stacks
Ingredients
- 4 to 5 medium Yukon Gold potatoes thinly sliced (about ⅛ inch thick)
- ¼ cup unsalted butter melted
- 2 tablespoons olive oil
- 2 garlic cloves finely minced
- 1½ cups Gruyère cheese shredded (or substitute Parmesan for a sharper flavor)
- 1 teaspoon fresh thyme leaves plus extra for garnish
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional:
- 2 tablespoons cooked and crumbled Beef bacon for extra flavor
Instructions
Step 1: Prep the Potatoes
- Preheat your oven to 375°F and grease a 12-cup muffin tin with nonstick spray. Wash and peel the Yukon Gold potatoes, then slice them thinly using a mandoline slicer or a sharp knife. Aim for even slices to ensure they cook evenly.
Step 2: Make the Garlic Butter
- In a small bowl, combine the melted butter, olive oil, and minced garlic. Stir in the salt, pepper, and thyme leaves. This mixture will coat the potatoes and add tons of flavor.
Step 3: Assemble the Stacks
- Place a few potato slices in each muffin cup, brushing each layer with the garlic butter mixture and sprinkling with shredded Gruyere cheese.
- Repeat the layers until the cups are filled, finishing with a final sprinkle of cheese on top. If you’re adding bacon, sprinkle a little between the layers as you go.
Step 4: Bake the Stacks
- Bake the potato stacks in the preheated oven for 45–50 minutes or until the edges are golden and crispy, and the centers are tender when pierced with a knife. Keep an eye on them during the last 10 minutes to ensure the cheese doesn’t burn.
Step 5: Garnish and Serve
- Once baked, let the stacks cool in the muffin tin for about 5 minutes before carefully removing them with a fork or small spatula. Garnish with a sprinkle of fresh thyme and serve warm.
