Crispy Cheddar Potato Stacks
Golden, cheesy, and irresistibly crisp around the edges, these Sharp Cheddar Potato Stacks are the kind of side dish that disappears fast. Thinly sliced potatoes are layered with melted sharp cheddar, butter, and simple seasonings, then baked in a muffin tin until tender in the center and wonderfully crunchy on the outside. They’re easy enough for a weeknight dinner, yet elegant enough to serve for holidays or special gatherings.
Perfect alongside roast chicken, grilled pork chops, meatloaf, or a juicy steak, these little stacks bring comfort and flavor to any meal. Serve them with roasted vegetables, steamed broccoli, or a fresh green salad for a complete and satisfying plate.
Oven-Baked Sharp Cheddar Potato Stacks
Servings: 12 potato stacks (about 4–6 servings)
Ingredients
4 medium Yukon Gold potatoes, thinly sliced
2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves (optional)
Nonstick cooking spray or extra butter for greasing
Instructions
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with nonstick spray or butter.
In a large bowl, toss the thinly sliced potatoes with the melted butter, garlic powder, onion powder, salt, and black pepper until evenly coated.
Layer a few potato slices into each muffin cup, sprinkling a little shredded cheddar between each layer. Continue stacking until each cup is full, finishing with an extra sprinkle of cheese on top.
Cover the muffin tin loosely with foil and bake for 30 minutes.
Remove the foil and continue baking for an additional 20–25 minutes, or until the potatoes are tender and the tops are golden brown with crispy, cheesy edges.
Let the potato stacks cool in the pan for 5 minutes before carefully loosening them with a knife or small spatula.
Garnish with fresh thyme, if desired, and serve warm.
Tips for the Best Potato Stacks
Slice the potatoes as evenly as possible for uniform cooking. A mandoline works wonderfully.
For extra crispy edges, let the stacks bake a few minutes longer after removing the foil.
Try adding a pinch of smoked paprika or a sprinkle of Parmesan for even more flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes, or until warmed through and crispy again.
These crispy cheddar potato stacks are simple, comforting, and packed with flavor—proof that just a handful of ingredients can create something truly memorable.
