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4-Ingredient Cheesy Potato Stacks

Thinly sliced potatoes are layered with melted butter, salt, and cheddar cheese, then baked in a muffin tin until tender, golden, and crisp around the edges. These simple potato stacks make an easy side dish with a restaurant-style look.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 stacks
Course: Baked Goods, Comfort Food, Family Favorites, Holiday Side, Side Dish
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 4 medium russet or Yukon Gold potatoes
  • 4 tbsp butter melted
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt

Method
 

  1. Preheat the oven to 375°F and grease a standard 12-cup muffin tin with butter or nonstick spray.
  2. Wash and peel the potatoes if desired, then slice them into thin rounds about 1/8 inch thick.
  3. Place the potato slices in a large bowl, pour the melted butter over them, sprinkle with salt, and toss gently until evenly coated.
  4. Layer several potato slices into each muffin cup, adding a little shredded cheddar cheese between some layers.
  5. Fill each muffin cup almost to the top, then sprinkle the remaining cheddar cheese over the stacks.
  6. Bake for 35–45 minutes, until the potatoes are tender in the center and crisp around the edges. Loosely cover with foil near the end if the tops brown too quickly.
  7. Let the stacks cool in the muffin tin for 5 minutes, then gently lift them out with a spoon or small offset spatula. Serve warm.

Notes

Add black pepper, garlic powder, or fresh thyme for extra flavor. Parmesan can be mixed with cheddar for a sharper, crispier finish.