These cheesy muffin-tin Potato Stacks are perfect for any occasion, from breakfast to dinner! Crispy on the outside, and fluffy on the inside, these stacked potatoes are so easy to make!
These crispy potato stacks are such a fun twist on a traditional potato dish. They’re so easy to make and if you like to get your kids involved in the kitchen, stacking the potatoes is the perfect job for little helpers!
If you’re looking for more delicious potato recipes, I’ve got plenty. My current favorites are my Crispy Baked Potato Skins, Herb and Parmesan Oven Roasted Potatoes, and Lebanese Spicy Potatoes (Batata Harra).
Why You’ll Love These Crispy Potato Stacks
- They’re versatile – you can have them for breakfast, they can be finger food at a party, they look great on a plate if you’re making a fancy dinner, and more! You can pretty much have these potatoes on any occasion!
- They’re easy to make – there’s not a lot of ingredients and it’s so easy to make that your kids can help!
- They’re delicious – don’t let the ingredient list fool you, these potatoes taste amazing and are so flavorful. You’ll love this potato stack recipe.
What You’ll Need
- Russet potatoes
- Butter
- Colby jack cheese
- Seasonings: salt, pepper, fresh thyme, fresh rosemary
- Garlic
How To Make the Best Cheesy Potato Stacks in a Muffin Tin
Prep your oven and muffin tin – Preheat the oven to 400F and set aside a muffin tin.
Prepare the potatoes – In a medium bowl mix together the thinly sliced potatoes and melted butter.
Prepare the seasoning – In a small bowl combine the cheese, salt, pepper, garlic, thyme, and rosemary.
Transfer to muffin tin – Layer two slices of potato with about ½ teaspoon of the cheese mixture. Repeat until the stack is slightly taller than the muffin tin.
Bake the potato stacks – Loosely cover the tin with foil and bake for 15 minutes. Remove the foil and bake for 30-35 minutes or until the potatoes are golden brown.
Tips
- If you let the potatoes cool in the muffin tin before removing them, it helps them keep their stacked shape better. It might be a little unstable if you take them out immediately as the cheese is still melty.
- Make sure to buy potatoes that aren’t larger than your muffin tin! You want to make sure your sliced potatoes fit in the muffin tin.
FAQ’s
Use a sharp chef’s knife and carefully slice them into thin rounds. If you’re not comfortable, an alternative is using a mandolin.
I skip peeling the potatoes as the skin helps make the potato stacks crispy. Just be sure to wash and dry the potatoes thoroughly. If the potato is wet, you’ll end up steaming them inside the muffin tins and they won’t crisp up.
You can substitute dried herbs in place of fresh herbs. 1 tablespoon of fresh herbs can be substituted with 1 teaspoon of dried herbs.
I recommend and use russets for this stack potatoes recipe but you can also use Yukon potatoes if you don’t have russets available.
I love using either cheddar cheese or parmesan cheese. If you like them to be a bit more creamy, you can also add a tablespoon of heavy cream in each tin.
Some recipes you could serve with the stacked potatoes
- Broccoli and Cheese Stuffed Chicken
- Cheesy Sundried Tomato Stuffed Chicken
- Chicken Parmesan Recipe
- Baked Beans and Sausage Egg Brunch
I hope you enjoy all the recipes I share with you, including this delicious Cheesy Potato Stacks recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Cheesy Stacked Potatoes
Ingredients
- 3 russet potatoes thinly sliced
- 4 tablespoons butter melted
- 2 cups colby jack cheese or any other melty cheese, shredded
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
Instructions
- Preheat your oven to 400°. Set aside a regular-sized muffin tin.
- In a medium bowl combine the thinly sliced potatoes and melted butter. Stir to fully coat all of the potatoes.
- In a small bowl combine the cheese, salt, pepper, garlic, thyme, and rosemary.
- Layer two slices of potato with about ½ teaspoon of the cheese mixture. Repeat until the stack is slightly taller than the muffin tin.
- Loosely cover the tin with foil and bake for 15 minutes. Remove the foil and bake for 30-35 minutes or until the potatoes are golden brown.
- Remove the pan from the oven and allow to cool slightly.
- Use a spoon to scoop the potatoes out of the tin.
Notes
- If you let the potatoes cool in the muffin tin before removing them, it helps them keep their stacked shape better. It might be a little unstable if you take them out immediately as the cheese is still melty.
- Make sure to buy potatoes that aren’t larger than your muffin tin! You want to make sure your sliced potatoes fit in the muffin tin.
Yum, love this idea. I changed the herbs and spices to suit my tastes, but was a great little lunch snack.
Hi Karen!
Glad you enjoyed the recipe! thanks for the review.