Crispy Potato Stackers made in a muffin tin with layers of thinly sliced potatoes, garlic, cheese and herbs are like individual au gratin potatoes. Easy to make ahead of time this stacked potatoes recipe is the perfect side dish for the holidays, or any day!
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Stacked potatoes recipe
Whether you’re hosting for the holidays or are a guest left wondering what side to bring to the celebration this recipe for potatoes stacks is such a perfect holiday side dish recipe. The crispy individual layered potatoes can be made ahead of time and they transport so easily. Once you’re ready serve simply pop them in a warm oven to reheat.
Once you learn how to make potato stacks with this basic recipe you can get creative with the flavors and what you mix in. Add caramelized onion or roasted garlic. Use parmesan cheese or gruyere instead of the aged white cheddar. Switch out the thyme for rosemary or other hearty herbs. Make sweet potato stacks by substituting sweet potatoes for the russet potatoes. Whichever ingredients you choose I know you’re going to love this recipe for potato stacks.
Ingredients
- Potatoes – yukon gold or russet potatoes. Or any potato can be used in this recipe but all will yield slightly different results. For example russet potatoes will have the crispiest edges while yukon golds will have slightly more creamy texture. Potato skins leave a rustic look and texture and save you the time of peeling. Just make sure to scrub them really well before slicing, either with a sharp knife or mandoline.
- Onion – white onion or sweet onions.
- Cheddar cheese – aged white cheddar with a sharp flavor and crumbly texture is best. But you can use parmesan cheese or gruyere instead.
- Butter
- Thyme
- Garlic
- Nutmeg
- Salt and pepper
How to make
- Preheat oven to 400 degrees Fahrenheit.
- Melt butter and add garlic and herbs.
- Scrub potatoes and thinly slice.
- Shred onion and add to potatoes.
- Pour garlic butter over potato and onion mixture and toss to coat.
- Then stir in salt, pepper, nutmeg and most of the shredded cheese, leaving a little cheese out to top the potato stackers with later.
- Stack potatoes in the muffin tin holes and press down slightly to compact each stack. Then sprinkle potatoes with reserved cheese.
- Bake covered in preheated oven for 30 minutes. Then remove cover and continue baking until golden brown and crispy, 15-20 minutes longer.
- Remove from oven and allow to cool slightly, then remove using a small knife if needed to life the potato stacks out.
- Garnish with fresh herbs and coarse salt if desired and serve warm or at room temperature.
- Enjoy!
Serving size
This recipe yields about 12 potato stackers, enough for 4-6 servings of 2-3 stackers each. But you can adjust the recipe accordingly and make more for to easily reheat and serve later.
How to serve
Serve potato stackers warm or at room temperature as a side dish with ham, chicken or steak. Or use this recipe for potato stacks as base for many different appetizers. Top with a dollop of sour cream and sliced green onions. Or serve as an alternative to chips with caramelized onion dip or homemade ranch. It’s also a great potato recipe for brunch and breakfast buffets. And of course it’s a perfect potato recipe for Easter, Thanksgiving or Christmas.
How to make ahead of time
Make potato stackers ahead of time by allowing them to cool then reheating in a warm oven when ready to serve. Or you can assemble the stacked potatoes and store refrigerated for up to a day, tightly covered. Then simply bake as directed. Or you can even freeze baked potato stackers and reheat as needed in an air fryer or low oven.
📖 Recipe
Ingredients
- 2 pounds potatoes about 4-6 yukon gold
- ½ cup butter
- 2 tablespoons fresh thyme or 1 teaspoon dried thyme
- 2 cloves garlic thinly sliced
- ½ medium white onion
- 1 cup white cheddar cheese shredded
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a small heat proof bowl melt butter in the microwave. Or heat in a small pan over the stovetop. Remove from heat and stir herbs and garlic into the melted butter.
- Meanwhile, wash potatoes and scrub well but do not peel. Thinly slice potatoes ⅛” thick and add sliced potatoes to a large bowl.
- Using a box grater or a food processor shred the onion and add to potatoes in the large bowl. Pour melted butter and herb mixture over potatoes and toss to coat.
- Reserve ¼ cup grated cheddar to top the potato stackers with later. And add remaining grated cheese to the potato mixture with salt, pepper, and nutmeg. Stir to coat.
- Fill muffin tin holes evenly with potato mixture and press down slightly to compact each stack. Sprinkle potato stackers with reserved cheese.
- Cover muffin tin tightly with aluminum foil and bake, covered, in preheated 400 degree Fahrenheit oven for 30 minutes.
- Remove foil and continue baking, uncovered, until golden brown, 15-20 minutes longer.
- Remove from oven and immediately season with coarse salt. Cool slightly then remove, using a butter knife to lift the potato stacks out.
- Garnish with more fresh thyme. Serve warm or at room temperature.
Nutrition
Tristin Rieken
These individual potatoes are so perfect for large gatherings over the holidays and pair with ham, turkey, or beef so well.