Cheesy Potato Stacks are incredibly versatile. They pair perfectly with roasted meats, grilled chicken, or even a simple green salad for a lighter meal. You can customize them easily by adding garlic, paprika, or a touch of chili flakes for heat. They’re also a great make-ahead option—assemble the stacks in advance and bake when needed. Whether you’re serving them as a holiday side, a brunch addition, or a weeknight comfort dish, these potato stacks deliver big flavor, crispy edges, and creamy centers in every bite.
Ingredients
4 large russet or Yukon Gold potatoes, peeled
2 tablespoons melted butter
½ cup heavy cream or milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella or grated Parmesan
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme or rosemary
Cooking spray or extra butter for greasing
Instructions
Preheat your oven to 375°F (190°C) and generously grease a muffin tin with butter or cooking spray.
Using a sharp knife or mandoline, slice the potatoes very thin, about 1–2 mm thick.
In a bowl, mix the melted butter, cream, garlic, salt, pepper, and herbs.
Toss the potato slices gently in the mixture until well coated.
Stack the potato slices vertically and place them tightly into each muffin cup.
Sprinkle the cheddar and mozzarella (or Parmesan) evenly over the stacks.
Cover loosely with foil and bake for 35 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the tops are golden and the potatoes are tender.
Let rest for a few minutes before carefully removing and serving warm.