Description
These Crispy Cheesy Potato Stacks are a deliciously savory side dish featuring thinly sliced potatoes layered with melted butter, fresh herbs, garlic, Parmesan, and sharp cheddar or Gruyere cheese. Roasted to golden perfection in a muffin tin, they create individual stacks that are crispy on the edges and tender inside, perfect for elevating any meal.
Ingredients
Scale
Potatoes
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
Herb Butter Mixture
- 1 stick (1/2 cup) salted butter, melted
- 1/4 cup chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1-2 cloves garlic, grated
Cheeses & Seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar or Gruyere cheese
- Kosher salt and black pepper, to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400° F (200° C). Lightly grease a 12-cup muffin tin to prevent sticking and help in easy removal of the potato stacks.
- Slice Potatoes: Using a mandoline slicer or a very sharp knife, carefully cut the potatoes into even 1/8 inch thin slices for uniform cooking and layering.
- Mix Herb Butter and Cheese: In a large bowl, combine the melted butter, chopped oregano, thyme, grated garlic, Parmesan, and shredded cheddar or Gruyere cheese. Season generously with kosher salt and freshly ground black pepper, then mix well to create a flavorful coating for the potatoes.
- Coat Potatoes and Layer: Add the sliced potatoes to the bowl and toss thoroughly to coat each slice evenly with the herb butter and cheese mixture. Then, layer the coated potato slices into the muffin tin cups, stacking them all the way to the top. Keep in mind the potatoes will shrink during cooking.
- Cover and Roast: Cover the muffin tin tightly with foil to retain moisture and place it on a baking sheet for stability. Roast in the preheated oven for 30 minutes to cook the potatoes through.
- Remove Foil and Continue Cooking: After 30 minutes, carefully remove the foil and continue roasting for another 20-25 minutes until the potatoes are tender inside and golden and crispy around the edges.
- Release and Serve: Use a butter knife to gently run around the edges of each potato stack to loosen them from the muffin tin. Serve immediately, sprinkled lightly with sea salt for an extra burst of flavor.
Notes
- Using a mandoline ensures uniform thin potato slices, essential for even cooking.
- If fresh herbs are not available, you can substitute with 1 tablespoon dried oregano and 1 teaspoon dried thyme, but fresh herbs provide a brighter flavor.
- For a sharper flavor, use Gruyere cheese; for a milder and more familiar taste, use sharp cheddar.
- These stacks are best served immediately after roasting to enjoy the crispy edges; leftovers can be reheated but may lose some crispness.
- Feel free to experiment with other herbs like rosemary or parsley for different flavor profiles.
Nutrition
- Serving Size: 1 stack
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
