Cheesy Potato Stacks
These oven-baked cheesy potato stacks are crispy on the edges, tender in the center, and packed with buttery, cheesy goodness. Made with just four simple ingredients, they’re an easy side dish that looks impressive but comes together with minimal effort—perfect for weeknight dinners, holidays, or anytime you want something cozy and crowd-pleasing.
INGREDIENTS:
2 pounds potatoes russet or Yukon Gold, thinly sliced
4 tbsp unsalted butter melted
1 1/2 tsp kosher salt or 1 tsp table salt
1 1/2 cups sharp cheddar cheese shredded, lightly packed
DIRECTIONS:
Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with butter or nonstick spray.
Slice the potatoes into thin rounds (about 1/8 inch thick) using a mandoline or sharp knife for even cooking.
Place the potato slices in a large bowl. Drizzle with melted butter and sprinkle with salt. Toss until evenly coated.
Add about 2 tablespoons of shredded cheddar cheese to the bottom of each muffin cup.
Layer the potato slices into each muffin cup, stacking them just below the rim and pressing gently as you go.
Top each stack with the remaining shredded cheddar cheese, distributing evenly.
Cover loosely with foil and bake for 25 minutes until potatoes begin to soften.
Remove foil and continue baking for 15-20 minutes, until potatoes are tender and edges are golden and crisp.
Let rest for 5 minutes. Run a knife around edges and carefully remove stacks from the muffin tin.
Serve hot while the cheese is melty and edges are crispy. Reheat in oven at 350°F if needed.