But you can even serve them with breakfast, with dinner, or as a finger food snack. Yes, these are good enough to eat as a snack on their own. So, are you ready to learn how to make potato stacks? Join me in the Bistro kitchen!
Crispy Potato Stacks Recipe
Crispy baked potato stacks are such an easy recipe made in a muffin tin. This way you will keep all the ingredients together in a nice stack.
No sauce running out or anything but a nice pile of potatoes, cream, and loads of cheese.
Put it on a plate and it will disappear before you know it whether you serve it like you would a hash brown or a potato croquette for dinner.
You can add your favorite cheese like parmesan or mozzarella. These taste so good!
Potato Stacks Ingredients
To make this potato side dish recipe you need a number of ingredients. Put the following on your grocery shopping list:
- Potatoes like Russet
- Cooking cream
- Grated cheese
- Oil spray
- Butter
- Garlic
- Dried thyme
- Salt
- Black pepper
How To Make Potato Stacks
To make this recipe start by preheating the oven to 350℉. Then take a muffin tin and spray it with cooking spray or brush with oil.
Peel the potatoes and use a mandoline slicer or a sharp knife so you can thinly slice the potatoes.
The slices should be about 1/10″ thick. Melt the butter either on the stove or in the microwave in 30-second bursts.
Put it in a bowl and add garlic, cream, salt, pepper, and dried thyme. Stir, then set aside.
Place potato slices in the muffin tin about halfway up the muffin tin holes. Fill 12 holes with potato slices.
Then drizzle each potato stack with 1 teaspoon of cream mixture. Sprinkle half of the grated cheese over the potato stacks.
Divide the remaining potato slices over the 12 potato stacks and top with the remaining cream mixture and sprinkle with thyme.
Cover the muffin tin with foil and bake for 35 minutes.
Remove the tray from the oven, and sprinkle with the remaining half of the grated cheese. Now bake for another 10 minutes without foil or until golden and the potato is soft.
Take out of the oven and let the tray stand for 5 minutes before removing the potato stack using a fork or knife.
How To Store Potato Stacks
Can you make potato stacks ahead of time? Yes, you can. Especially if you are stressed for time, this is a great recipe to make ahead of time.
I would recommend the follow the recipe but bake without the final cheese layer.
Sprinkle this cheese on when you put them in the oven to warm. That way you will have soft gooey cheese.
Reheat them at 350℉/175℃ for 5-7 minutes.
Other Side Dishes
If you like this side dish then you definitely should take a look at these as well:
- Scalloped potatoes
- Baked potato
- Hash browns
- Oven fries
- Honey garlic carrots
- Mashed potato
- Sauerkraut potatoes
I hope you enjoy making this easy potato stack recipe made with a muffin tin!
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Potato stacks
These gratin potato stacks are an easy and tasty side dish. On the table in no time and great to serve for breakfast, dinner or as a snack. Try it!
Ingredients
- Oil spray
- 1 lb potatoes, large long ones
- 1 tablespoon butter
- ½ cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
- 1 garlic cloves, minced
- ¼ cup cream,
- ½ teaspoon dried thyme
- Pinch of salt
- Black pepper
Instructions
- Preheat oven to 350℉/175℃. Spray the muffin tin with cooking spray or brush with oil
- Peel the potatoes and thinly slice them (about 1/10" thick)
- Melt the butter either on the stove or in the microwave in 30-second bursts
- Put butter in a bowl and add garlic, cream, salt, pepper, and dried thyme. Stir, then set aside
- Place potato slices in the muffin tin about halfway up the muffin tin holes. Fill 12 gaps with potato slices
- Drizzle each potato stack with 1 teaspoon of cream mixture. Sprinkle half of the grated cheese over the potato stacks
- Divide the remaining potato slices over the 12 potato stacks.
- Top with the remaining cream mixture and sprinkle with thyme
- Cover the muffin tin with foil and bake for 35 minutes. Remove the tray from the oven, sprinkle with remaining cheese
- Bake for another 10 minutes without foil or until golden and the potato is soft
- Take out of the oven and let the tray stand for 5 minutes before removing the potato stack using a fork or knife
Recommended Products
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- Manual Vegetable Cutter Grater Mandoline Potato Slicer Fry Cutter Waffle Potato Cutter Kitchen Use for Onion Rings, Chips and French Fries (Greenwhite)
- Joseph Joseph Index Plastic Cutting Board Set with Storage Case Color-Coded Dishwasher-Safe Non-Slip
- Zenker 12 Count Nonstick Carbon Steel Shortcake Pan
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 57mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 2g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.