Crispy, Cheesy Potato Stacks

published Apr 6, 2021
Crispy, Cheesy Potato Stacks

Thinly sliced potatoes are stacked in a muffin tin and layered with cheese, then baked until crisp.

Serves4 to 6

Prep20 minutes

Cook35 minutes

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crispy potato stacks on a plate
Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

I’m always looking for ways to take my potato game up a notch. Maybe you’ve tried my potato galette? Or read about when I made Australian potato scallops? I’ve relied pretty hard on potatoes this last year, and my latest potato creation comes in the form of these cheesy potato stacks. Serve them for breakfast or with a steak dinner — you truly can’t go wrong.

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

To make these cheesy stacks, you’ll thinly slice peeled potatoes with a sharp knife or on a mandoline (this one’s my favorite), then toss with olive oil, garlic, salt, black pepper, and cayenne pepper. Stack the seasoned slices in the wells of a muffin tin, layering them with cheese as you go (Gruyère, cheddar, Comté, and Parmesan are all good choices), and bake until the potatoes are tender. Top with more cheese and broil until the cheesy edges are beginning to crisp and get deep golden-brown. That’s it!

4 Ways to Upgrade Potato Stacks

This basic recipe is just the beginning. Potatoes are a great blank canvas for so many flavors! Here are a few of my favorite variations.

  1. Use duck fat or bacon fat in place of olive oil.
  2. Add fresh thyme or chopped rosemary to the seasoning mix. 
  3. Sprinkle bacon bits or very finely chopped ham in between the layers.
  4. Serve with sour cream and scallions.

Crispy, Cheesy Potato Stacks

Thinly sliced potatoes are stacked in a muffin tin and layered with cheese, then baked until crisp.

Prep time 20 minutes

Cook time 35 minutes

Serves 4 to 6

Nutritional Info


  • 2 cloves


  • 3 tablespoons

    olive oil, plus more for coating the pan

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    fresh ground black pepper

  • 1/4 teaspoon

    cayenne pepper

  • 2 ounces

    cheese, such as Gruyère, cheddar, Comté, or Parmesan

  • 1 1/2 pounds

    russet or Yukon gold potatoes, preferably uniform in size

  • 2 tablespoons

    finely chopped fresh chives (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat the wells of a standard 12-well muffin pan with olive oil. Finely grate 2 garlic cloves and place in a large bowl. Add 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper, and whisk to combine.

  2. Grate 2 ounces cheese on the small holes of a box grater (about 1 loosely packed cup). Reserve 1/4 cup of the grated cheese for broiling at the end. Peel 1 1/2 pounds russet or Yukon gold potatoes. Using a mandoline or a sharp knife, very thinly slice the potatoes into rounds about 1/16-inch thick. Add to the bowl of garlic oil and toss the potatoes with your hands until every slice is coated in the oil.

  3. Working with the largest slices first, fill each muffin well with 4 stacked slices of potato. Top each stack with a small pinch of grated cheese (about a scant 1/2 teaspoon). Repeat 2 more times. You may not have enough potatoes to do a stack of 4 slices on the last round, so divide the remaining slices evenly among the wells if needed. Sprinkle with any remaining cheese.

  4. Bake until the potatoes are tender and cooked through, about 30 minutes. Remove the pan from the oven. Set the oven to broil on high. Sprinkle the potato stacks with the reserved 1/4 cup cheese. Broil until the cheese on top is melted and browned, and the edges are crispy, about 4 minutes.

  5. Run a small offset spatula or knife around the edge of each muffin well to loosen the potato stacks. Immediately transfer the stacks to a serving dish and sprinkle with 2 tablespoons finely chopped fresh with chives if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.