Description
Deliciously layered crispy cheesy potato stacks made with thinly sliced Russet potatoes, fresh herbs, garlic, and a blend of Parmesan and sharp cheddar cheese. These oven-roasted stacks are perfect as a savory side dish with a golden, tender texture and flavorful aroma.
Ingredients
Scale
Potatoes and Herbs
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
- ¼ cup chopped fresh oregano
- 2 tbsp chopped fresh thyme
- 1-2 cloves garlic, grated
Cheese and Butter
- 1 stick salted butter, melted
- ½ cup grated Parmesan cheese
- ½ cup shredded sharp cheddar or Gruyere cheese
Seasoning
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 400° F (200° C). Lightly grease a 12-cup muffin tin to prevent sticking.
- Slice the potatoes: Using a mandoline slicer or a very sharp knife, cut the potatoes into thin slices about 1/8 inch thick for even cooking and layering.
- Mix butter, herbs, garlic, and cheese: In a large bowl, combine the melted butter, chopped fresh oregano, thyme, grated garlic, grated Parmesan, and shredded cheddar or Gruyere cheese. Add a generous pinch of kosher salt and freshly ground black pepper.
- Coat the potatoes: Add the sliced potatoes into the bowl with the butter and cheese mixture. Toss thoroughly to ensure all slices are well coated with the flavorful mixture.
- Assemble the stacks: Evenly layer the coated potato slices into the prepared muffin tin cups, stacking them all the way to the top. Keep in mind the potatoes will shrink as they cook.
- Cover and roast: Cover the muffin tin tightly with foil and place it on a baking sheet to catch any drips. Roast in the preheated oven for 30 minutes to let the potatoes cook through.
- Uncover and continue roasting: Remove the foil carefully and roast for an additional 20-25 minutes, or until the potatoes are tender inside and golden brown on top.
- Release and serve: Use a butter knife to gently run around the edges of each stack to loosen them from the tin. Serve immediately, optionally sprinkling with a little sea salt for extra flavor.
Notes
- Using a mandoline ensures uniform thin slices, which promotes even cooking and crispiness.
- You can substitute Gruyere with sharp cheddar based on your preference.
- Adjust the garlic to your taste—use 1 clove for subtle flavor or 2 cloves for more pungency.
- These stacks are best served hot and fresh from the oven to enjoy their crisp texture.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 stack
- Calories: 230
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
