Cheesy Potato Stacks
This dish will elevate your potato side dish for any meal and impress a crowd. These herbed potato stacks are made with a short list of ingredients, but they completely transform potatoes into an elegant side dish. The exterior gets crispy and cheesy while the center remains soft and buttery.
Ingredients for Herbed Potato Stacks
To make these potato stacks, you'll need:
- Russet potatoes: These potatoes are low in moisture with a high starch content for the most sturdy stacks but you can use Yukon Gold potatoes as well.
- Unsalted butter: Adds richness and great buttery flavor to the potatoes, and lets your control the sodium.
- Olive oil: Helps the potatoes cook evenly. Can swap for grapeseed oil, or avocado oil.
- Seasonings: Feel free to get creative with your seasonings! Italian herbs, Mexican herbs or Indian!
- Flaky sea salt: Such as Maldon, for a crisp crunch of salt that makes this dish crave-worthy.
TIPS: For uniform slices that cook evenly, a mandoline is best to use. If you don't have one no worries, all you need is a sharp knife. You'll want to cut them to 1/8 inch slices.
- 4 Large Potatoes (Russet or Yukon Gold)
- 1 tsp Cumin (ground)
- 1 tsp Paprika (ground)
- 1 tsp Garlic powder (ground)
- 1 tsp Onion powder (ground)
- 1 tsp Thyme
- 1/2 tsp Black pepper (gound)
- 1 tsp Salt
- 2 tbsp Parsley (chopped for garnish)
- 3 tbsp Unsalted butter (melted)
- 2 Garlic cloves (minced)
- Prep the Potatoes
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Cut potatoes into 1/8-inch-thick slices using a mandoline or sharp knife. Put cut into a bowl of water as you're cutting to prevent discoloration.
- Assemble the Stacks
Melt your butter in a dish and add chopped garlic. Mix well.
Drain the potatoes and pat dry. Place in a large mixing bowl and add, all your seasonings. Pour garlic butter in and toss until evenly coated.
Grease a 12 cup muffin tin and then layer potato slices into stacks in muffin cups, filling each cup to the top. Top each one with your shredded Monterey cheese.
Bake in preheated oven on the middle rack for 35 minutes. until edges and tops are golden brown and centers are tender, time may very on your oven so keep and eye on them.
Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan; sprinkle with sea salt, and, if desired, garnish with parsley. Serve immediately.