My Crispy Potato Stack gathers all your favorite cheesy golden potatoes and turns them into French fries. perfect side dish. Thin slices are baked with melty cheese to crispy edges and soft centers. Dripping with seasoned garlic butter!
How does it stack up next to its competitors?
- The edges are crispier and the center is softer. Follow my directions and slice thinly and evenly and it will come out perfect! Crispy on the outside and soft on the inside.
- Cheese melts better: If you grate the cheese by hand, it becomes dry.n Add beautiful, richer flavor. Trust me on this. There is a difference.
- Easy and reliable results: We’ll teach you some simple slicing, trimming, and pan tips to ensure even baking without sticking.
Ingredients needed for the potato pile
- cheese: For a cheaper option, replace the Gruyere with mozzarella or cheddar. Hand-grated cheese melts and browns better than pre-shredded cheese.
- potato: Peel or leave the skin on. If the potato is uniformly shaped and fits well into the muffin cavity without cutting, it is better to leave the skin on.
- Metal on Silicon: For best crispiness, use a nonstick or well-greased metal muffin pan. Avoid silicone pans, which prevent browning.
- Stack it high! The stack will sink when baked. You can fill each well slightly higher than the rim, or make it higher. Increase baking time to get higher stacks.
How to Make a Pile of Potatoes
If you follow my recipe instructions, this pile of potatoes comes together easily. If you like these easy side dishes, try my Cheesy Scallop Potatoes or Roasted Parmesan Potatoes.
- Preparing and making garlic butter: Preheat oven to 400°F. Spray the muffin pan with non-stick cooking spray and set aside. Add butter, garlic, cream, salt, pepper, and thyme to a small saucepan. Cook over medium heat until the butter is melted and fragrant along with the garlic and thyme.
- Coat the potatoes in the butter sauce: Place the sliced potatoes in a large bowl, pour the garlic herb butter over them and toss until evenly coated.
- stack: Fill the muffin tin halfway with potato slices. Sprinkle half the cheese evenly over all of the stacks, then top with potatoes, about a half inch above the edge, until the wells are filled.
- baking: Top the potato pile with the remaining cheese. Cover the pan with foil and bake for 25 minutes. Remove foil and bake for an additional 20 to 25 minutes, until potatoes can be easily cut through the bottom of each cup with a sharp knife. The edges should be crispy and golden brown. Let the potatoes sit for 5 minutes before serving. Garnish with a sprig of fresh thyme.
Alyssa’s Expert Tips
mandolin: We recommend using a mandoline slicer. Make thin, even slices (take about ⅛–1/16 inch). Cut the larger pieces and lay them flat in the muffin pan.
Cheese Potato Stack
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equipment
- mandoline slicerIncludes 1/16 inch thick attachment
- 1 12-well muffin panpreferably non-stick
ingredient
- 3 pound thinly sliced russet potatoes About 5 large potatoes, peeled and sliced into 1/16-inch thick slices
- 4 cloves Minced garlic About 1 spoon
- ¼ cup unsalted butter
- 2 tablespoon heavy whipping cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 5 twigs fresh thyme More for decoration if desired
- 1 cup Shredded Gruyere Cheese
- ⅔ cup shredded parmesan cheese
guideline
- Preheat oven to 400°F. Spray the muffin pan with non-stick cooking spray and set aside.
- add ¼ cup unsalted butter, 4 cloves of minced garlic, 2 tablespoons heavy whipping cream, 1 teaspoon salt, ¼ teaspoon ground black pepperand 5 sprigs of fresh thyme In a small pot. Cook over medium heat until butter is melted and fragrant along with garlic and thyme, about 3 to 4 minutes.
- add 3 pounds russet potatoes, thinly sliced Pour the butter mixture into a large bowl and toss everything together until the potatoes are all evenly coated.
- Layer the potato slices into the cavities of the muffin pan until half full. Sprinkle only half. 1 cup shredded Gruyere cheese and ⅔ cup shredded Parmesan cheese Spread evenly throughout the stack, then top with potatoes until the wells are filled about a half-inch from the edges of the muffin wells.
- Evenly top the potato pile with the remaining Gruyere and Parmesan cheese.
- Cover the pan with foil and bake for 25 minutes. Remove the foil and easily prick the centers of the potato piles with a paring knife all the way to the bottom of the muffins and bake for an additional 15-20 minutes until the edges are golden brown and crispy.
- Let the potatoes sit for 5 minutes, then turn them out onto a wire rack or serving plate. Garnish with fresh thyme, if desired.
memo
- refrigerator: You can store it in an airtight container for up to 5 days. Return to oven at 350 degrees until crispy again and heated through, about 15 minutes.
- Freezer: Not recommended.
- Stay ahead: Can be prepared up to 24 hours in advance. Make sure the potato slices are completely coated in the herb butter (or already piled in the muffin pan). If you don’t coat the potatoes or soak them in water, they will oxidize and turn brown.
nutrition
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