Description
These crispy, cheesy potato stacks are golden, savory, and layered to perfection. A comforting, elegant side dish that’s perfect for any occasion.
Ingredients
Scale
- 4 large Russet Potatoes, peeled and thinly sliced
- 1 ½ cups shredded Cheddar Cheese
- ½ cup grated Parmesan Cheese
- 4 tablespoons unsalted Butter, melted
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon chopped Fresh Thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin thoroughly.
- In a large bowl, toss the thinly sliced potatoes with melted butter, garlic powder, salt, and black pepper until evenly coated.
- Ensure the muffin tin is well greased to prevent sticking and encourage crispiness.
- Layer about 6–8 potato slices into each muffin cup, brushing with butter and sprinkling cheddar cheese between layers. Finish with Parmesan and thyme on top.
- Cover the muffin tin loosely with foil and bake for 30 minutes. Then uncover and bake for an additional 15–20 minutes until tops are golden and crispy.
- Let the stacks cool for 5 minutes before carefully lifting them out with a spatula.
- Serve warm and enjoy the crispy, cheesy goodness!
Notes
- Use a mandoline slicer for even, thin potato slices.
- Silicone muffin liners make removal easy.
- Try a cheese blend like mozzarella, Gruyère, and cheddar for extra flavor.
- Great for meal prep — reheat in the oven or air fryer for best texture.
Nutrition
- Serving Size: 2 stacks
- Calories: 310
- Sugar: 1g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg