These stunning Cheesy Potato Stacks transform the humble potato into an impressive, restaurant-quality side dish that’s surprisingly easy to prepare. With their crispy golden edges, creamy centers, and layers of savory cheese and herbs, these stacked potatoes elevate any meal from ordinary to extraordinary. Perfect for holiday dinners, special occasions, or whenever you want to add a touch of culinary flair to your table.
Ingredients
For the Potato Stacks:
- 4 large russet potatoes (about 2 pounds/900g), thinly sliced
- 2 tablespoons (28g) butter, melted
- 2 tablespoons (30ml) olive oil
- 1 cup (100g) shredded Gruyère cheese
- 1/2 cup (50g) grated Parmesan cheese
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (120ml) heavy cream
- Fresh chives, finely chopped, for garnish
Instructions
Step 1: Prepare Your Equipment
- Preheat your oven to 375°F (190°C).
- Generously grease a 12-cup standard muffin tin with cooking spray or butter.
Step 2: Prepare the Potatoes
- Wash and peel the potatoes (peeling is optional but recommended for a more uniform appearance).
- Using a mandoline slicer set to 1/16-inch (1.5mm), carefully slice the potatoes into very thin, uniform rounds. Consistency in thickness is key for even cooking.
- Place the sliced potatoes in a large bowl of cold water for 5 minutes to remove excess starch, then drain thoroughly and pat dry with paper towels.
Step 3: Create the Cheese Mixture
- In a large mixing bowl, combine the melted butter, olive oil, shredded Gruyère, grated Parmesan, fresh thyme leaves, minced garlic, salt, and black pepper.
- Add the dried potato slices to this mixture and gently toss to ensure each slice is evenly coated with the cheese mixture.
Step 4: Assemble the Stacks
- Take several coated potato slices and stack them in each cup of the prepared muffin tin. Fill each cup to the top, arranging the slices in an overlapping pattern.
- Press down gently on each stack to compact them slightly.
- Drizzle approximately 1-2 teaspoons of heavy cream over each potato stack.
Step 5: Bake to Perfection
- Cover the muffin tin with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 20-25 minutes, until the edges are crispy and golden brown and the centers are tender when pierced with a fork.
Step 6: Serve
- Allow the potato stacks to cool in the muffin tin for 5 minutes. This helps them set and makes removal easier.
- Carefully run a knife around the edges of each cup and gently lift out the potato stacks.
- Garnish with freshly chopped chives and serve warm.
Nutritional Information
Per Serving (based on 12 stacks):
- Calories: 165
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 280mg
- Total Carbohydrates: 14g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 5g
Prep Time: 20 minutes Cook Time: 50-55 minutes Total Time: 1 hour 15 minutes Servings: 12 potato stacks
Cooking Tips and Tricks
- Mandoline Safety: Always use the hand guard when slicing with a mandoline. Alternatively, you can use a food processor with a slicing attachment set to the thinnest setting.
- Uniform Thickness: The secret to evenly cooked potato stacks is consistent thickness in your slices. A mandoline ensures this precision, which is difficult to achieve with a knife.
- Preventing Discoloration: If you’re not assembling immediately after slicing, keep the potato slices in cold water with a splash of vinegar or lemon juice to prevent browning.
- Easy Removal: Let the stacks cool slightly before attempting to remove them from the muffin tin. A small offset spatula works well for lifting them out intact.
- Testing Doneness: Insert a thin knife into the center of a stack – it should slide in easily when the potatoes are fully cooked.
Variations and Substitutions
- Cheese Options: While Gruyère offers a perfect melt and nutty flavor, you can substitute with other good melting cheeses like sharp cheddar, fontina, or Gouda.
- Herb Variations: Substitute thyme with rosemary, sage, or a combination of herbs. Fresh herbs provide the best flavor, but dried herbs can work in a pinch (use 1/3 the amount).
- Dairy Alternatives: For a lighter version, substitute half-and-half for the heavy cream, or use whole milk with a touch more butter.
- Potato Varieties: Try using sweet potatoes, Yukon Gold, or a colorful mix of potatoes for visual appeal and different flavor profiles.
- Flavor Boosters: Add a pinch of smoked paprika, cayenne pepper, or nutmeg to the cheese mixture for an extra dimension of flavor.
Common FAQs
1. Can I make these potato stacks ahead of time?
You can assemble the potato stacks up to 24 hours in advance and refrigerate them covered in the muffin tin. Allow them to come to room temperature before baking, or add an extra 5-10 minutes to the covered baking time.
2. Why did my potato stacks fall apart?
This usually happens if the potatoes aren’t sliced thin enough or if they’re removed from the muffin tin while too hot. Make sure to slice the potatoes very thinly and allow them to cool for 5 minutes before removing.
3. Can I freeze these potato stacks?
While they’re best enjoyed fresh, you can freeze fully baked and cooled potato stacks. Wrap individually and freeze for up to 1 month. Reheat in a 350°F (175°C) oven until heated through.
4. What can I serve with these potato stacks?
These versatile potato stacks pair beautifully with roasted meats like beef tenderloin, grilled chicken, or baked salmon. They also make an impressive addition to a holiday meal alongside ham or turkey.
5. I don’t have a muffin tin. Can I use something else?
You can use individual ramekins, oven-safe small round cookie cutters placed on a baking sheet, or even form free-standing stacks on a parchment-lined baking sheet, though they may spread slightly.
Storage and Make-Ahead Tips
- Refrigerator Storage: Store leftover potato stacks in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the best texture, reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through and crispy again. Avoid microwaving, which can make them soggy.
- Make-Ahead Components: You can slice the potatoes up to 24 hours ahead and store them in cold water in the refrigerator. Drain thoroughly and pat dry before using.
- Partial Preparation: You can partially bake the potato stacks (just the covered portion of cooking) up to 8 hours ahead, then finish the uncovered baking just before serving.
- Event Planning: For large gatherings, consider making multiple batches in advance and reheating just before serving. If making several batches, invest in multiple muffin tins to save time.
These Cheesy Potato Stacks combine the comforting appeal of classic potato dishes with an elegant presentation that’s sure to impress. The contrast between the crispy, golden exterior and the tender, creamy layers within creates a textural experience that elevates them beyond ordinary potato sides. Their individual portioning makes them perfect for serving at dinner parties or family gatherings, where they’re guaranteed to be a crowd-pleaser.
