Crispy Cheesy Potato Stacks
Crispy cheesy potato stacks are thinly sliced potatoes layered with butter, cheese, and herbs, then baked until golden and tender inside with perfectly crisp edges.
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.