Go Back
Print Recipe

Crispy Cheesy Potato Stacks

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 6
Author: Tieghan Gerard - Half-Baked Harvest

Ingredients

  • 4-6 medium Russet or Idaho potatoes cut into ⅛ inch thick slices
  • 1 stick (½ cup) salted butter melted
  • ¼ cup chopped fresh oregano
  • 2 tablespoons chopped fresh thyme
  • 1-2 cloves garlic grated
  • ½ cup grated parmesan cheese
  • ½ cup shredded sharp cheddar or gruyere cheese
  • kosher salt and black pepper

Instructions

  • Preheat the oven 400°F. Lightly grease a 12 cup muffin tin.
  • Cut the potatoes using a Mandoline or very sharp knife into ⅛ inch thin slices.
  • In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
  • Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Notes

Bryan's Notes
When I made this recipe, I tried using 'medium' potatoes, but when I sliced them thin (using a mandoline), the slices were just too large to fit in the muffin tin slots. As a result, I couldn't fit a many slices in (I had to bend them, or break them up a little). And I had to bake them for longer that the recipe called for. The results were not ideal, and the stacks didn't look very good, although they were still delicious. Next time, I'll try to find smaller potatoes, or find some way of cutting them into a shape that will fit better, suitable for better layering.