Cheesy Baked Potato Stacks
These crispy, golden potato stacks are creamy on the inside and perfectly cheesy on top.
recipesbynani.comThere is something so special about these little potato stacks. They look beautiful on the plate and have such a wonderful mix of textures, with crispy edges and a soft, melt in your mouth center that everyone seems to adore.
My favorite thing about this recipe is how easy it is to assemble in a muffin tin. A quick tip is to slice your potatoes very thinly so they cook through evenly and stack together without falling over while they bake.
๐งบ Ingredients
- 2 pounds Yukon Gold potatoes, thinly sliced
- 1/2 cup heavy cream
- 1/4 cup melted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup shredded Gruyere or Parmesan cheese
- Salt and black pepper to taste
- Cooking spray
๐ฉโ๐ณInstructions
- 1
Preheat your oven to 375 degrees Fahrenheit and grease a muffin tin with cooking spray.
- 2
In a small bowl, whisk together the melted butter, heavy cream, minced garlic, thyme, salt, and pepper.
- 3
Place the thinly sliced potatoes in a large bowl and pour the cream mixture over them, tossing gently to make sure every slice is coated.
- 4
Stack the potato slices into the muffin tin cups until they reach the top, sprinkling a little cheese between every few layers as you build each stack.
- 5
Bake for 45 to 50 minutes until the tops are golden brown and the potatoes feel tender when poked with a fork.
- 6
Let the stacks rest in the pan for 5 minutes before carefully removing them with a spoon to serve.
๐ก Tips
These are best served warm straight from the oven. If you have leftovers, store them in an airtight container in the fridge and reheat them in a toaster oven to keep the edges nice and crispy.
Made this recipe? Let us know how it went.
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