This Potato Stacks Recipe is one of the best ways to enjoy potatoes. They’re savory, cheesy, creamy, and melt-in-your-mouth delicious!
Author’s Notes
Dad’s New Favorite Side!
My dad is the ultimate comfort food guy, and I definitely inherited his taste buds. Corn and potatoes were in nearly everything he made while I was growing up, and I still sneak them into meals or sides whenever I can.
So when I made this potato stacks recipe, I knew I had to bring my dad a batch of his own. I’m so glad I did, because I have never heard him rave about something more. He polished off at least six right away and declared it the best potato dish he’s ever had. How’s that for a reaction?!
These are the kind of sides that steal the show. They’re cheesy, savory, and just plain fun to eat.
Potato Stacks Recipe Ingredients
| Ingredients | Helpful Tip |
|---|---|
| Potatoes | Pick long, evenly sized potatoes so when sliced, the slices stack neatly and cook evenly. |
| Butter & Garlic | Use a microplane to grate the garlic so it mixes into the butter nicely without leaving big pieces. |
| Heavy Cream & Seasonings | Don’t skip or skimp on salt, or the potatoes will taste underseasoned. |
| Gruyere & Parmesan Cheese | Grate cheese fresh from the block for smoother melting and better flavor than pre-shredded. |
| Fresh Thyme (optional) | A sprinkle of fresh herbs at the end brightens the rich, cheesy layers. |
How To Make Potato Stacks Recipe
- Prep Oven & Pan: Preheat oven to 350°F and butter muffin tin.
- Make Cream Mixture: Cook garlic in butter, add cream and seasonings.
- Slice Potatoes: Peel and cut into very thin, even slices.
- Assemble Stacks: Layer potatoes with cream and cheese in a muffin tin.
- Bake Covered: Cover with foil and bake 40–45 minutes until tender.
- Add Cheese & Finish: Uncover, top with cheese, bake until golden.
Quick Tip
Kitchen Tools for Potato Stacks Recipe
- Pastry brush: For coating the muffin tin with butter.
- Mandolin slicer: For thin, even potato slices.
- Muffin tin: To hold and shape the stacks while baking.
- Microplane: For a fine, fluffy topping of Parmesan.
More Potato Sides To Try Next
Side Dishes
Crockpot Au Gratin Potatoes
Potatoes
Mashed Potatoes Recipe
Side Dishes
Baked Potato Recipe
Side Dishes
Funeral Potatoes Recipe
Potato Stacks Recipe
This Potato Stacks Recipe is pure comfort in every bite. Layers of tender potatoes, rich cream, and gooey cheese baked to golden perfection.
Video
Equipment
Ingredients
- 2.25 pounds russet potatoes see note 1
- 3 tablespoons unsalted butter
- 1-1/2 teaspoons minced garlic very finely minced
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper
- 6 ounces Gruyere cheese see note 2
- Freshly grated Parmesan cheese for topping, see note 3
- Fresh thyme optional, for topping
Instructions
- Preheat oven to 350°F. Lightly grease a muffin tin with cooking spray. Peel and thinly slice potatoes (1/8-inch thick). I use a mandoline slicer for speed and accuracy (see note 1).
- Add butter to a small pot over medium heat. Once melted, use a pastry brush to brush muffin tin cavities very lightly with a touch of the melted butter. Leave the rest in the pot.
- Add garlic to the butter in the pot and cook for 30 seconds, stirring constantly. Stir in cream, salt (1/2 teaspoon), pepper (1/2 teaspoon), and dried thyme. Bring to a simmer, then keep warm.
- Layer potato slices in the muffin tin cavities until they’re halfway full, matching sizes as much as you can. Divide cream mixture in half and drizzle one half of the cream mixture evenly over the stacks. Sprinkle with half of the grated cheese. Add remaining potato slices until stacks are about 1/4th-inch above the rim (they’ll shrink as they bake). Drizzle with the other half of the cream mixture.
- Loosely cover with foil and bake for 40–45 minutes, or until a paring knife slides through the center of a stack easily.
- Remove foil, sprinkle with remaining grated cheese, and bake for another 10 minutes, uncovered, or until golden and bubbly.
- Remove the stacks and use a butter knife to loosen the edges. Scoop them out with a large spoon onto a plate. Grate Parmesan on top with a microplane and add fresh thyme, if desired. Serve right away.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Choose long, evenly sized potatoes about the width of a muffin tin cavity so the stacks bake evenly. Peel, rinse in cool water, then slice with a mandoline set to 1/8-inch thickness.
Note 2: Gruyere is pricey but worth it for the flavor IMO. Sharp or extra-sharp Cheddar makes a good substitute.
Note 3: Grate a little Parmesan from a block with a microplane for the perfect finishing touch.
Storage: Store in an airtight container in the fridge for 3–4 days or freeze up to 2 months. Reheat in a 350°F oven until warmed through.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 57mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 17mg | Calcium: 161mg | Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
- Fridge: Store in an airtight container for 3–4 days. Reheat in the oven at 350°F until hot.
- Freezer: Freeze cooled stacks on a tray, then transfer to a bag for up to 2 months. Reheat from frozen at 350°F until warmed through.
- Make Ahead: Bake as directed, then refrigerate or freeze. Reheat in a 350°F oven for about 10-15 minutes or until warmed through.
Made these for the first time today. Such a great and tasty recipe! This is definitely going on my rotation and are appropriate for special occasions. Thank you for this great recipe!
Yay! I’m so thrilled to hear this! Thanks so much!
what do you sere it with as these sound delicious but rich?
I love serving them with baked chicken, grilled steak, or lemon garlic shrimp! For veggies, a simple green salad or roasted asparagus pairs really nicely.
These were so good! One of the first recipes that turned out as delicious as I was anticipating! Everyone loved them.
Note, I did not peel my potatoes.
I’m so thrilled to hear this! Thanks Stacy!
Going to try, seems delicious!
I can’t wait to hear what you think! Thanks Lisa1
Did you. use popover cups to make these potato stacks, instead of a muffin tin?
No, I use a standard muffin tin