Cheesy Potato Stacks
Thinly sliced potatoes layered with melty cheese, garlic, rosemary, and thyme make these Cheesy Potato Stacks a savory side dish with tender centers and golden edges.
Servings: 9 servings
Ingredients
- 3 large 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 the oven to 400°F. Set aside a regular-sized muffin tin.
- Add the thinly sliced potatoes and melted butter to a medium bowl. Toss until the potatoes are evenly coated.
- In a small bowl, combine the cheese, salt, pepper, garlic, thyme, and rosemary to make the cheese mixture.
- Layer two potato slices with about ½ teaspoon of the cheese mixture. Continue layering until each 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 another 30-35 minutes or until the potatoes are golden brown.
- Remove the pan from the oven and let the potato stacks cool slightly in the muffin tin.
- Use a spoon to gently remove the potato stacks from the muffin tin and transfer them to a wire rack.
- Serve the cheesy potato stacks and enjoy!
Nutrition
Serving: 9servings | Calories: 219kcal | Carbohydrates: 14g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 440mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 1mg