Crispy Cheesy Potato Stacks

Let me introduce you to potato perfection that will make your dinner guests fight for seconds.

These Crispy Cheesy Potato Stacks are basically what would happen if potato chips and scalloped potatoes had a ridiculously delicious baby.

Crispy edges, creamy centers, and cheese that creates the most amazing golden crust you’ve ever seen.

What makes these stacks magical is how the butter and cheese work their way between each thin potato slice, creating layers of flavor that get more intense with every bite.

The fresh herbs add pops of brightness against the richness, and that moment when you break into one with your fork? Pure satisfaction. Trust me, these little towers of potato goodness will upstage whatever main dish you’re serving.

Ingredients

• 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
• 1 stick (1/2 cup) salted butter, melted
• 1/4 cup chopped fresh oregano
• 2 tablespoons chopped fresh thyme
• 1-2 cloves garlic, grated
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded sharp cheddar or gruyere cheese
• Kosher salt and black pepper, to taste

Steps

1. Preheat the oven to 400°F (205°C). Lightly grease a 12-cup muffin tin with cooking spray or butter. The grease prevents sticking and helps create those crispy edges we’re after.
2. Cut the potatoes using a mandoline or very sharp knife into 1/8 inch thin slices. Consistent thickness is crucial here—too thick and they won’t cook through, too thin and they’ll burn. If using a mandoline, always use the safety guard to protect your fingers.
3. In a large bowl, stir together the melted butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper until well combined. The mixture should be fragrant with herbs and garlic. Add the potato slices and gently toss to coat every slice evenly. Some slices might stick together—take time to separate them to ensure each gets coated with the buttery mixture.
4. Layer the potatoes evenly among the prepared muffin cups, stacking the slices all the way to the top. For the prettiest presentation, arrange them vertically rather than flat. Don’t worry if they seem too full—the potatoes will shrink down significantly as they cook. Press down slightly on each stack to compact them.
5. Cover the muffin tin tightly with aluminum foil and place on a baking sheet (to catch any butter that might bubble over). Transfer to the oven and roast for 30 minutes. The foil traps steam, which helps cook the potatoes through before they crisp up.
6. Remove the foil and continue cooking for another 20-25 minutes or until the potatoes are tender when pierced with a fork and the tops are golden brown with crispy edges. Look for bubbling cheese and butter around the sides—that’s your signal they’re developing that perfect texture. Run a butter knife around the edges of each stack to release them from the tin. Serve immediately, sprinkled with a little flaky sea salt for that final flavor boost.

Smart Swaps

• Use sweet potatoes instead of russet for a lower glycemic option with more nutrients
• Substitute olive oil for butter (use 6 tablespoons) for a heart-healthier fat profile
• Try fresh rosemary (1 tablespoon) in place of oregano for a different aromatic profile
• For a dairy-free version, use nutritional yeast (1/4 cup) instead of parmesan and vegan cheese shreds (1/2 cup) for the cheddar

Make It Diabetes-Friendly

• Replace russet potatoes with turnips or rutabagas (same amount) to reduce carbs by approximately 15g per serving
• Mix 50% potatoes with 50% cauliflower slices to lower the glycemic load while maintaining texture
• Add 1/2 teaspoon xanthan gum to the butter mixture to create creaminess with less cheese (reduce cheese to 1/4 cup each type)
• Serve a smaller portion (2 stacks) alongside a high-protein dish to balance blood sugar impact

Pro Tips

• Soak potato slices in cold water for 30 mins before using to remove excess starch for extra crispiness
• For make-ahead prep, assemble the stacks the day before, cover tightly and refrigerate, then add 10 mins to the initial covered baking time
• The stacks reheat beautifully in an air fryer at 350°F (175°C) for 3-4 minutes
• For extra decadence, drizzle with 1 tablespoon of truffle oil just before serving