These Cheesy Potato Stacks are crispy on the edges, tender in the center, and loaded with buttery garlic flavor and melted cheese. Baked in a muffin tin, they’re the perfect side dish for holidays, family dinners, or anytime you’re craving cheesy potatoes!
🕒 Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 potato stacks
- Difficulty: Easy
🛒 Ingredients
For the Potato Stacks
- 2 pounds Yukon Gold or Russet potatoes, thinly sliced
- 3 tablespoons melted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
🔪 Equipment Needed
- Muffin tin (12-cup)
- Mandoline slicer or sharp knife
- Large mixing bowl
- Pastry brush
- Oven
👩🍳 Instructions
Step 1: Preheat the Oven
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin generously with cooking spray or butter.
Step 2: Prepare the Potatoes
- Wash and peel potatoes if desired.
- Slice potatoes very thinly (about ⅛-inch thick).
Step 3: Season the Potatoes
In a large bowl combine:
- Melted butter
- Olive oil
- Garlic
- Salt
- Pepper
- Italian seasoning
Add potato slices and toss until evenly coated.
Step 4: Build the Stacks
- Layer potato slices into each muffin cup.
- Sprinkle a little cheddar and Parmesan cheese between every few layers.
- Continue stacking until the muffin cups are full.
Step 5: Bake
- Cover loosely with foil.
- Bake for 30 minutes.
- Remove foil and bake an additional 15–20 minutes until golden brown, crispy on top, and fork tender.
Step 6: Cool & Remove
- Let stacks cool for 5 minutes.
- Carefully remove with a spoon or small spatula.
Step 7: Garnish & Serve
- Sprinkle with fresh parsley and extra Parmesan.
- Serve warm.
🍽️ Serving Suggestions
Serve alongside:
- Grilled chicken
- Steak
- Pork chops
- Meatloaf
- Roasted vegetables
- Holiday dinners
💡 Tips for Best Results
Slice Evenly
A mandoline slicer helps create uniform slices for even cooking.
Pack Tightly
The stacks will shrink as they bake, so pack the potatoes firmly.
Use Freshly Grated Cheese
Fresh cheese melts better and provides richer flavor.
Crispier Tops
Broil for 1–2 minutes at the end if desired.
🔄 Variations
Bacon Cheddar Stacks
Add cooked crumbled bacon between layers.
Ranch Potato Stacks
Mix 1 tablespoon ranch seasoning into the butter mixture.
Spicy Version
Add red pepper flakes or diced jalapeños.
Loaded Potato Stacks
Top with sour cream, bacon, and green onions after baking.
🥶 Storage & Reheating
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months.
Reheating
- Oven: 350°F (175°C) for 10 minutes
- Air Fryer: 350°F for 3–4 minutes
- Microwave: 30–60 seconds
❓ FAQs
Can I use sweet potatoes?
Yes! Sweet potatoes make a delicious variation.
Why are my potatoes not tender?
They may have been sliced too thick. Thin slices cook best.
Can I make these ahead?
Yes. Assemble up to 24 hours in advance and refrigerate before baking.
What cheese works best?
Cheddar, Gruyère, Monterey Jack, or Parmesan all work well.
⚖️ Approximate Nutrition (Per Stack)
- Calories: 135
- Protein: 4g
- Carbohydrates: 14g
- Fat: 7g
- Fiber: 1g
- Sugar: 1g
✅ WW Points (Estimated)
4 Points per stack
🌟 Optional Toppings
- Sour cream
- Chopped chives
- Crispy bacon bits
- Green onions
- Ranch drizzle
- Extra melted cheese