Crispy Cheesy Garlic Potato Stacks

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We tested these yummy potato stacks about 7 times last week. Now, we’re totally sure they’re perfectly crispy outside, soft inside, and bursting with just the right cheesy, garlicky, herby goodness in every bite!

This recipe may take a bit of time, but trust us, it’s pretty easy – just be a little patient! The effort is 100% worth it. Save it for special occasions like holidays, dinner parties, or date nights.

Crispy Cheesy Garlic Potato Stacks

Course Side Dish


  • 3 large or 4 smaller russet potatoes make sure they are about the same size
  • 1/2 cup melted unsalted butter
  • 1 1/4 cups shredded gruyere cheese
  • 2/3 cup shredded parmesan cheese
  • 2 tsp finely chopped fresh thyme
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 5-6 cloves finely minced garlic
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper


  • Preheat the oven to 400˚F and lightly grease a muffin tin.
  • Using a mandoline, carefully slice the potatoes to 1/8” thickness. (Check out our cut-proof gloves on our Amazon page for safety!)
  • Add the potato slices to a big bowl and toss them evenly with the melted butter.
  • In another bowl, mix both cheeses, herbs, garlic, salt, and pepper.
  • Start by layering two smaller potato slices at the bottom of each muffin tin. Top with 1 tsp of the cheese mixture, then repeat until you have 10 potato layers and 4 cheese layers. Don’t add cheese to the top layer yet.
  • Repeat with all the muffin tins. Cover tightly with aluminum foil, then bake for 30 minutes. Remove from the oven, take off the foil, and top each potato stack with ~2 tsp of the cheese mixture (or however much you like).
  • Return to the oven (uncovered) for another ~25 minutes, until golden brown and crispy.
  • Loosen them with a spoon or knife, then carefully slide a small spatula underneath. They might not all come out perfectly clean, but they’ll still taste amazing!

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