These Crispy Potato Stacks are thinly sliced layers of potatoes baked with butter, garlic, and cheese until the edges are golden and crunchy while the centers stay tender and creamy. They’re easy to make, family-friendly, and impressive enough to add to your Thanksgiving menu! Or, just because you deserve a little potato magic in your life 😏. If you love cheesy potatoes, you’ll also want to check out my Cheesy Scalloped Potatoes, a classic side everyone raves about!
Ingredients & Substitutions
- Potatoes: Russets are best for crispiness; Yukon Golds give a creamier texture. Avoid waxy potatoes like reds.
- Butter: Unsalted is classic, but salted butter works too, just skip adding extra salt. You can also try olive oil for a lighter version.
- Garlic & Onion Flavor: Garlic powder and onion powder give seasoning; fresh garlic or finely chopped onions can be used for more flavor.
- Paprika: Regular paprika works, or try smoked paprika for a subtle smoky note.
- Cheese: Sharp cheddar adds a lot of flavor, but Gruyère, mozzarella, or a blend can be used for a different twist.
- Garnish: Parsley adds freshness, but chives or green onions are great alternatives.
How to Serve Crispy Potato Stacks
- Serve alongside roasted meats or poultry for a fancy dinner at home.
- Pair with a fresh salad like a wedge salad or roasted vegetables for a weeknight meal.
- Perfect for brunch or holiday gatherings as a fun, cheesy side.
FAQs
Can I make these ahead of time?
Yes! You can slice the potatoes and prep the butter mixture a few hours in advance. Assemble and bake right before serving for the crispiest stacks.
How do I cut the potatoes into thin, even slices?
For perfectly uniform ⅛-inch slices, I recommend using a mandolin; it makes the process fast, easy, and safe if you use the hand guard. If you don’t have a mandolin, a very sharp knife works too; just take your time and slice as evenly as possible. Thin, consistent slices help the stacks cook evenly and get beautifully crispy on top.
Can I freeze these?
These stacks are best fresh. Freezing may make them a little soft, but you can partially cook, cool, and freeze raw stacks, then bake from frozen with an extra 5-10 minutes in the oven.
Can I make them smaller or larger?
Yes! You can use a mini muffin tin for bite-sized stacks or a larger tin for hearty side servings. Just adjust baking time accordingly.
Variations for Crispy Potato Stacks
- Cheesy Twist: Swap sharp cheddar for Gruyère, mozzarella, or a cheddar-mozzarella blend for a melty, gooey flavor.
- Smoky Flavor: Add smoked paprika or a dash of chipotle powder to the butter mixture for a subtle smoky kick.
- Herb-Infused: Mix in fresh herbs like thyme, rosemary, or chives with the butter and seasonings.
- Bacon Lovers: Sprinkle cooked, crumbled bacon between the potato layers for a salty, savory surprise.
- Mini Stacks: Use a mini muffin tin for bite-sized stacks, perfect for appetizers or party trays.
- Salty-Sweet Pop: Finish with a light sprinkle of sea salt right before serving to highlight the flavors and add a little crunch.
How to Store Crispy Potato Stacks
Room Temperature: Up to 2 hours, best served immediately for maximum crispiness.
Refrigerator: Airtight container for up to 3 days; reheat in the oven to crisp.
Freezer: Not recommended for fully baked stacks, but partially cooked, uncooked stacks can be frozen for up to 1 month.
Crispy Potato Stacks
Ingredients
- 6 medium Russet potatoes, sliced into ⅛-inch thick rounds
- ⅓ cup (76 g) unsalted butter, melted
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¾ cup (85 g) sharp cheddar cheese, shredded
- parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with cooking spray or a little butter.
- In a large bowl, whisk together the melted butter, garlic powder, onion powder, paprika, salt, and pepper.
- Stir in the shredded cheddar cheese until evenly combined.
- Add the potato slices and toss gently until all slices are evenly coated in the butter-cheese mixture.
- Stack the coated potato slices into each muffin cup, filling them just above the rim. (They will shrink as they cook.)
- Cover the muffin tin with aluminum foil and place on a baking sheet. Bake for 30 minutes.
- Remove the foil and continue baking, uncovered, for another 30-35 minutes, or until the tops are golden and crispy and the potatoes are tender.
- Let the stacks cool for 5 minutes, then run a butter knife around the edges to loosen each stack.
- Serve warm, with a light sprinkle of kosher salt and chopped parsley, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These are so crispy on the top with a little cheese in each bite, too. I devoured a few stacks!
Elizabeth
Wow, I absolutely love this idea for potatoes! I added a little extra salt to mine and they were perfect.
Bella
The crispy tops were my favorite part. These are great!
Stephanie
I am definitely going to add these to my holiday dishes this year! I love the idea and the flavors.
