Description
Golden towers of crispy, cheesy comfort with roasted garlic and butter, featuring crunchy lacy edges and creamy centers.
Ingredients
Scale
- Ingredients for the Garlic Herb Butter Mixture:
- 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced (mandoline slicer works best!)
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- ½ tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Ingredients for Layering & Crispy Top:
- 1 ½ cups sharp cheddar cheese, shredded
- 2 tbsp Parmesan cheese, finely grated
- Fresh parsley, chopped (for garnish)
Instructions
- Instructions:
- Prep Oven & Muffin Tin: Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin generously with non-stick cooking spray or butter (using a muffin tin keeps the stacks straight and builds extra crispy edges!).
- Slice Potatoes Thinly: Peel potatoes and slice them into uniform, paper-thin rounds using a sharp knife or mandoline.
- Season Potato Rounds: In a large mixing bowl, whisk together melted butter, minced garlic, paprika, Italian seasoning, salt, and black pepper. Add sliced potatoes and toss well until every single round is fully coated in garlic butter.
- Build Cheesy Stacks: Layer 3–4 potato slices in the bottom of each muffin cup. Top with a pinch of shredded cheddar cheese, then add another layer of potato slices and cheese. Repeat layering until the stacks reach slightly above the top of the muffin cups.
- Add Parmesan Top: Sprinkle finely grated Parmesan cheese evenly over the top of each potato stack.
- Bake to Crispy Perfection: Bake at 400°F (200°C) for 35–45 minutes until the centers are fork-tender, the edges are ultra-crispy, and the tops are deep golden brown.
- Cool & Garnish: Allow the stacks to cool in the tin for 5 minutes so the cheese sets. Run a butter knife around the edges to release each stack, garnish with fresh parsley, and serve hot!
Notes
- Invest in uniform slices: use a mandoline to create paper-thin, even rounds that cook consistently.
- Grease every crevice of the muffin tin to prevent sticking and ensure clean release.
- Toss potato slices thoroughly by hand so every round is fully coated in garlic butter.
- Let stacks rest for 5 minutes after baking so the cheese sets and holds the tower together.
- Avoid slicing too thick; thick rounds will not cook through in the allotted time.
- Run a thin butter knife around each cup before removing to protect delicate crispy edges.
Nutrition
- Serving Size: 1 stack
- Calories: 280
Keywords: Cheesy Potato Stacks, potato stacks, side dish, gluten-free, baked potatoes, cheddar, Parmesan, muffin tin potatoes, crispy potatoes