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Cheesy Potato Stacks

These individual potato stacks turn thin potato slices crispy on the outside, fluffy and tender on the inside, with melted cheese on top. Feel free to use any cheese you like. These make a great side dish for any beef, chicken, or pork.


  • 1 pound Yukon gold potatoes, sliced 1/8-inch thick using a mandoline

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon minced fresh parsley

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup shredded Cheddar cheese

Recipe Direction :

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Place potato slices in a large bowl. In a separate bowl whisk olive oil, salt, parsley, garlic powder, and pepper until smooth. Pour the olive oil mixture over the potatoes. Toss to coat.

  3. Using a muffin pan, stack potato slices into 8 of the muffin molds. They should reach the top of the mold but not overflow.

  4. Bake in the preheated oven for 40 minutes. Divide cheese over the top of the 8 stacks. Bake until cheese is melted, about 5 minutes more. Remove the stacks using a spoon and serve immediately.