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Cheesy Potato Stacks
Cheesy Potato Stacks are an elegant yet comforting side dish that elevate humble potatoes into a presentation-worthy accompaniment. Thinly sliced potatoes are layered with butter, herbs, and plenty of cheese, then baked until the edges crisp and the centers become tender and melting. These individual stacks are perfect for holiday dinners, dinner parties, or a special weeknight meal when you want something a little fancier without extra fuss. The result is a golden, savory stack with crisp edges and a creamy, cheesy interior.
Why You’ll Love These Potato Stacks
This recipe combines the familiar flavors of roasted potatoes and cheesy gratin into single-serving portions that look impressive on the plate. The technique requires minimal ingredients and yields consistent results—thin slices become tender, the cheese melts into delightful pockets, and butter helps create a richly flavored crust. Because the stacks are portioned individually, they are ideal for plated dinners and offer a cleaner presentation than a traditional casserole. They also reheat nicely and can be prepared ahead of time up to a point, making them practical for entertaining.
Ingredients (With Sizes)
- 2 pounds Yukon Gold or Russet potatoes, peeled and very thinly sliced (about 6 medium potatoes)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder or 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 1/2 cups shredded Gruyère cheese (or sharp cheddar)
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional, for extra creaminess)
- 2 tablespoons chopped fresh chives or parsley, for garnish
- Optional: 4 strips bacon, cooked and crumbled, or 1 small onion thinly sliced for added flavor
Equipment Needed
You will need a sharp mandoline or a very sharp knife for thin slices, a muffin tin or individual round molds, a large bowl for tossing, and a baking sheet. A mandoline ensures uniform slices that cook evenly, but carefully sliced potatoes will also work.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with parchment rounds for easier removal. Preheating is important so the stacks begin crisping at once.
Step 2: Slice the Potatoes
Using a mandoline or sharp knife, slice the potatoes very thinly—about 1/16 to 1/8 inch thick. Thinner slices create more delicate layers and cook faster; aim for uniform thickness so each stack bakes evenly.
Step 3: Season and Toss
In a large bowl, combine the melted butter, olive oil, kosher salt, black pepper, garlic (or garlic powder), and thyme. Add the potato slices and toss gently to coat each slice in the seasoned butter. If using thinly sliced onion, toss it with the potatoes to add a savory note between layers.
Step 4: Build the Stacks
Place a small layer of potato slices into each muffin cup, fanning them slightly and pressing gently to form a base. Sprinkle a small amount of Gruyère and a dusting of Parmesan between layers as you add more potato slices. Continue layering until each cup is nearly full, finishing with a thin sprinkle of cheese on top. If using heavy cream, drizzle a teaspoon into each stack for added richness.
Step 5: Bake
Place the muffin tin on a baking sheet and bake for 35–45 minutes, depending on slice thickness and oven variation. The stacks are ready when the edges are deeply golden and crisp and a knife easily pierces the center. If the tops brown too quickly, tent loosely with foil.
Step 6: Rest and Unmold
Allow the stacks to rest for 5 minutes after removing from the oven. This brief rest helps the layers set slightly and makes unmolding easier. Use a small offset spatula or spoon to carefully lift each stack from the muffin tin. Garnish with chopped chives or parsley and crumbled bacon if desired.
Tips for Perfect Cheesy Potato Stacks
- Uniform slices are key: a mandoline delivers the best results for even cooking.
- Dry the potato slices slightly on paper towels if they seem wet; excess moisture can hinder browning.
- Use a mix of cheeses: Gruyère melts beautifully, while Parmesan adds sharpness and a savory crust.
- Press the layers tightly when building so the stacks hold together after baking.
- For a lighter version, use half-and-half instead of heavy cream or omit dairy entirely and use a touch more olive oil.
Flavor Variations
These stacks are versatile and welcome creative twists. Add caramelized onions between layers for sweetness, layer thin slices of ham or prosciutto for a savory accent, or mix chopped fresh rosemary for a piney note. For a spicy kick, sprinkle a pinch of cayenne between layers, or top with a drizzle of truffle oil just before serving for an elevated finish.
Serving Suggestions
Cheesy Potato Stacks pair beautifully with roasted or grilled proteins, such as roast chicken, beef tenderloin, pork chops, or salmon. They also work well as a star component of a vegetarian main when served alongside a mixed green salad and roasted seasonal vegetables. Because they are individual portions, they make an elegant side for holiday meals and special-occasion dinners.
Make-Ahead and Storage
You can prepare the stacks through assembly and refrigerate them covered for up to 12 hours before baking. If preparing earlier, allow them to come to room temperature for 20–30 minutes before baking to ensure even cooking. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven for 10–12 minutes to restore crispness. Reheating in a toaster oven works well for single portions.
Frequently Asked Questions
Can I use sweet potatoes instead?
Yes. Sweet potatoes work well but may require a slightly longer baking time; monitor for tenderness and caramelization.
Do I have to use a muffin tin?
No. You can make one large stacked gratin in a round baking dish, though cooking times will be longer and slices less uniform.
How do I prevent the bottoms from becoming soggy?
Ensure even coating with butter and olive oil, avoid excess cream, and bake at a sufficiently high temperature to promote browning and evaporation of moisture.