Let’s talk potatoes—but make them fancy. If you’re craving something crispy, golden, and totally addictive, potato stacks are about to become your new best friend. These little stacks of joy are like the glam cousin of scalloped potatoes: thin slices layered with butter, herbs, and cheese, then roasted until the edges are irresistibly crisp and the centers are creamy and tender.
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They look like something out of a fine dining restaurant, but trust me, they’re so easy to make, and even easier to love. Whether you’re hosting a dinner party or just elevating a weekday meal, these are the kind of sides that make people go, “Wait, you made these?” Yes, friend, yes you did.
Why You’ll Love Potato Stacks
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Great for everyday meals or elegant dinners. Picture them next to steak, chicken, or even a cozy veggie roast—they fit in anywhere.
Budget-Friendly: All you need are basic pantry staples and potatoes. No need to spend a fortune to impress.
Quick and Easy: Once you slice your potatoes (a mandoline makes it super fast), the oven does most of the work. Minimal effort, maximum reward.
Customizable: Toss in your favorite herbs or cheese blends. Try adding garlic, rosemary, or even a touch of truffle oil for a gourmet spin.
Crowd-Pleasing: These little towers of crispy goodness never last long. Kids, adults—everyone loves them.
Ingredients in Potato Stacks
These beauties are built on layers of comfort and flavor. Here’s what brings them to life:
Yukon Gold or Russet Potatoes: Thinly sliced into rounds—these hold their shape and turn perfectly golden and crisp around the edges while staying soft inside.
Butter: Melted butter infuses each layer with rich, savory flavor and helps achieve that golden brown finish.
Olive Oil: Adds crispness and helps prevent sticking.
Garlic: Minced or crushed, it gives the stacks a deliciously aromatic boost.
Fresh Thyme or Rosemary: These herbs add depth and an earthy fragrance that makes the whole kitchen smell incredible.
Parmesan Cheese: A salty, cheesy kick that crisps up into irresistible edges.
Salt & Pepper: Because even perfection needs seasoning.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin. This will help the stacks hold their shape and get crispy all around.
Slice the Potatoes: Using a mandoline or a very sharp knife, thinly slice your potatoes into rounds about 1/8-inch thick. Uniform slices ensure even cooking.
Make the Mixture: In a bowl, mix the melted butter, olive oil, garlic, chopped herbs, salt, pepper, and grated Parmesan. Stir until everything is combined.
Toss the Slices: Add the potato slices to the bowl and toss until each piece is well-coated in the buttery mixture. This is where all the flavor magic happens.
Assemble the Stacks: Stack the slices in the muffin tin—about 10–12 slices per cup. Try to fan them slightly for that gorgeous layered look.
Bake to Golden Perfection: Bake for 45–50 minutes, or until the tops are crispy and golden and the insides are tender. If needed, cover loosely with foil halfway through to prevent over-browning.
Let Them Rest: Remove from the oven and let cool for 5 minutes. This helps them set and makes removing them from the tin much easier.
Serve and Enjoy: Pop them out gently with a spoon or knife, garnish with extra herbs or Parmesan, and serve while warm!
Nutrition Facts
Servings: 6
Calories per serving: 210
Preparation Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
How to Serve Potato Stacks
These crispy beauties are delicious as-is, but here are some fun ways to serve them up:
Next to Proteins: Perfect with roast chicken, steak, pork tenderloin, or grilled fish.
Holiday Table Star: These make a stunning addition to Thanksgiving, Christmas, or Easter spreads.
Mini Appetizers: Serve with a dollop of sour cream, crème fraîche, or garlic aioli for a fancy bite-sized appetizer.
With Greens: Balance the richness with a fresh salad or sautéed greens.
As a Main: Pair with a hearty mushroom gravy or roasted veggies for a satisfying vegetarian meal.
Additional Tips
Use a Mandoline: It’s the best way to get ultra-thin, uniform slices for even cooking.
Don’t Skip the Muffin Tin: It keeps the stacks tidy and encourages crispy edges.
Make-Ahead Friendly: Assemble the stacks a few hours ahead, then bake when ready.
Flavor Variations: Try smoked paprika, cayenne, or Italian seasoning for a twist.
Storage Tips: Leftovers can be stored in the fridge for 2–3 days and reheated in the oven to keep them crispy.
FAQ Section
Q1: Can I use sweet potatoes instead of regular potatoes?
A1: Yes! Sweet potatoes work beautifully and add a touch of natural sweetness.
Q2: What if I don’t have a muffin tin?
A2: You can stack them in a greased baking dish, but they may spread out a bit more. Muffin tins help keep their shape best.
Q3: Can I use pre-shredded cheese?
A3: You can, but freshly grated cheese melts and browns more evenly.
Q4: How do I keep the stacks from sticking?
A4: Grease the muffin tin well, and the butter/oil mixture also helps prevent sticking.
Q5: Can I freeze these?
A5: They’re best fresh, but you can freeze them after baking and reheat in the oven for best texture.
Q6: Can I make these dairy-free?
A6: Yes! Use a plant-based butter and skip the cheese or use a dairy-free alternative.
Q7: Do I need to peel the potatoes?
A7: Up to you! Peeled potatoes give a cleaner look, but leaving the skin on adds texture and nutrients.
Q8: What herbs go best with these?
A8: Thyme and rosemary are perfect, but sage, parsley, or chives also work well.
Q9: Can I use other oils besides olive oil?
A9: Yes, avocado oil or melted ghee are great alternatives.
Q10: What’s the best way to reheat leftovers?
A10: Reheat in the oven at 350°F for 10–15 minutes to regain crispness.
Conclusion
Potato stacks are the ultimate side dish that’s equal parts comfort food and fancy flair. With their crispy edges, creamy centers, and layers of herby, buttery goodness, they’re basically irresistible. Whether you’re cooking for guests or just treating yourself to something a little special, this recipe is a winner every time. So go ahead—stack ‘em up and dig in. You deserve this level of delicious.
Print
Potato Stacks
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 stacks
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Creamy Potato Stacks are a delicious twist on classic potato gratin—thinly sliced Yukon gold potatoes tossed in seasoned cream, stacked in muffin tins, and baked into golden, cheesy perfection. They’re elegant enough for a holiday table and easy enough for a weeknight side.
Ingredients
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2 pounds Yukon gold potatoes, peeled or unpeeled
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1 & 1/2 cups heavy cream
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1 clove garlic, grated
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1 teaspoon coarse salt
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1/4 teaspoon black pepper
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1 teaspoon dried dill weed
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1/2 cup shredded Gruyere cheese
Instructions
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Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray.
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Thinly slice the potatoes using a mandolin or sharp knife for even slices.
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In a large bowl, toss the sliced potatoes with heavy cream, grated garlic, salt, pepper, and dill until evenly coated.
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Stack the coated potato slices into each muffin tin well, filling nearly to the top. Pour the remaining cream mixture from the bowl over the stacks.
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Cover the muffin tin tightly with foil and bake for 40 minutes.
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Uncover, sprinkle each stack with shredded Gruyere cheese, and bake for an additional 20 minutes until the potatoes are fork-tender and golden on top.
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Let rest for a few minutes, then gently run a thin spatula or knife around the edges of each muffin well to release the stacks.
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Serve warm as an elegant side dish.
Notes
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Gruyere can be swapped for Parmesan, sharp white cheddar, or Swiss.
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These stacks reheat beautifully—perfect for prepping ahead.
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For extra crisp tops, broil briefly at the end of baking.
Nutrition
- Serving Size: 1 potato stack
- Calories: 160 kcal
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg