Cheesy Potato Stacks Recipe
Cheesy Potato Stacks are a savory, irresistible side dish that combines the comforting goodness of potatoes with the indulgent richness of cheese. Perfectly crisp on the outside, tender on the inside, and loaded with layers of melted cheddar and Parmesan, these little stacks are a crowd-pleasing treat for any occasion. Whether you’re serving them at a family dinner, holiday meal, or as a fun snack, they’re sure to steal the spotlight. Plus, they’re easy to make and can be customized with your favorite cheeses and seasonings for the ultimate cheesy delight!
Ingredients:
4 large russet potatoes (or any type you prefer)
2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
1/2 cup grated Parmesan cheese
1/4 cup melted butter
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika (optional, for extra flavor)
Salt and pepper to taste
Fresh herbs like thyme, rosemary, or parsley (optional, for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or butter.
Prepare Potatoes:
Peel the potatoes and slice them very thinly (about 1/8 inch thick) using a sharp knife or mandoline slicer. Try to keep the slices uniform in thickness for even cooking.
Seasoning:
In a large mixing bowl, combine the melted butter, olive oil, minced garlic, onion powder, garlic powder, paprika, salt, and pepper. Stir well to combine.
Toss Potatoes:
Add the potato slices into the bowl with the seasoning mix. Toss the slices thoroughly so they are evenly coated with the butter and seasoning mixture.
Layer the Stacks:
Start layering the potato slices in the muffin tin. Place one slice on the bottom, then add a little shredded cheese and a small sprinkle of Parmesan cheese. Continue layering the potato slices, cheese, and Parmesan until each muffin cup is filled (about 8-10 layers of potato per cup, depending on size).
Bake:
Once all the muffin cups are filled, cover the muffin tin with aluminum foil and bake for 25-30 minutes. This will allow the potatoes to cook through and soften.
Uncover & Brown:
After 25-30 minutes, remove the foil and bake for an additional 15-20 minutes until the tops are golden brown and crispy.
Garnish & Serve:
After removing the stacks from the oven, let them cool for a few minutes before carefully removing them from the muffin tin. You can garnish with fresh herbs like thyme, rosemary, or parsley, and serve hot.
Tips:
Cheese Variations: You can try different cheeses, like Gruyère, gouda, or even a little bit of blue cheese for a different flavor.
Add-ins: You can mix in some cooked bacon, sautéed onions, or green onions for added flavor.
Make Ahead: You can prep the potato stacks in advance and refrigerate them until you’re ready to bake. Just let them come to room temperature before baking.
Enjoy your cheesy, crispy potato stacks!
Nutrition Information (per serving)
Calories: 250-300
Protein: 10-12g
Fat: 15-18g
Saturated Fat: 8-10g
Carbohydrates: 25-30g
Fiber: 2-3g
Sugar: 2-3g
Sodium: 300-400mg