Gruyere and parmesan potato stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection with freshly grated caramelized cheese. Serve these cheesy potato stacks as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.
For more cheesy side dish recipes, try my Potatoes au Gratin Gruyere and this Mozzarella Sticks recipe.
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Just when you thought you’d experienced everything potatoes have to offer, along comes the TikTok famous stacked potatoes! Stacked potatoes have a melt-in-your-mouth quality. Each bite is packed with a cheesy, garlicky flavor. They have a buttery, soft center that makes them taste like bite-sized versions of Potatoes au Gratin Gruyere with crisp golden brown edges.
Why This Recipe Works
- Versatile – Stacked potatoes are sophisticated enough to serve at a dinner party but simple enough to make on a casual weeknight.
- Ultimate Comfort Food – Get ready to indulge because cheese and carbs are a match made in gluttonous heaven.
- A New Way to Enjoy Potatoes – This is a fun way to experiment in the kitchen.
What is a Potato Stack?
Potato stacks are roasted, thinly sliced potatoes stacked vertically in a muffin pan. They can be roasted until crispy throughout or crispy on the outside and tender and flavorful on the inside.
Tools You’ll Need
Ingredients You Will Need for Potato Stacks
This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.
- Yukon gold potatoes – Slice them 1/16 inches thick with a mandoline. They’re also starchy so when baked, the middle gets super creamy. If you need a substitute, russet potatoes will work too.
- Heavy cream – A thicker cream works best between the thin layers of potatoes.
- Fresh thyme – Finely chop and combine with the other seasonings for a fragrant, herby quality.
- Fresh garlic – I can’t imagine baking potatoes without using garlic. Be sure to mince it.
- Seasoning – I keep it simple with kosher salt (Diamond Crystal brand) and freshly cracked black pepper.
- Salted butter – Melted.
- Cheese – I use freshly grated parmesan and gruyere for a cheesy combination that’s nutty, salty, and super luxe.
- Crème fraîche – This is an optional garnish.
How To Make Shirred Eggs
Stacked potatoes are layers upon layers of buttery, salty, savory flavor that you’ll want to devour fresh out of the oven. Let’s get into the how-to:
Prepare Ingredients
Combine parmesan and gruyere in a bowl, mix to combine, reserve ¾ cup in a separate bowl, then set aside.
Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, and garlic. Mix well. These potatoes tend to stick together, so be sure to separate them to ensure evenly seasoned potatoes.
Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.
Stack Potatoes
Spray a muffin tin with cooking spray. Then add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish with the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.
Bake
Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Then carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.
Cool and Serve
Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.
Optional: Carefully transfer the potatoes to a wire rack lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.
Watch How to Make It
Tips and Tricks
- Cut the potatoes as evenly as possible. Doing so will ensure that the potato stacks cook evenly.
- Do not peel off the skin of the potatoes. As it roasts, the potato skin becomes crispy.
- Be careful when handling a mandoline. Always use a safety guard and pay close attention to your fingers.
- Don’t stack them too high in the muffin tins. Otherwise, they’ll fall apart.
Variations
- Try Different Cheeses. Any cheese that melts well will work in this stacked potatoes recipe. Instead of gruyere and parmesan, try any of the following: swiss, asiago, cheddar, colby, or mozzarella.
- Sweet Potato Stacks. For a more nutritious dish, follow this recipe with sweet potatoes instead of regular potatoes.
- Air Fried Potato Stacks. If you’re making a small batch of potato stacks, try the air fryer. Just stack them in small ramekins or wrap them in foil.
Frequently Asked Questions
Do I need a mandolin slicer to make stacked potatoes?
No. You can slice the potatoes with a regular knife. This tool is just a quicker, easier method and guarantees consistent thickness.
Can these be made ahead?
Yes. After cooking, allow the stacked potatoes to cool completely. Then store them in an airtight container in the refrigerator for up to 3 days. When you want to reheat them, place them in the oven at 350° F on a baking sheet for about 10 minutes.
What else can I top potato stacks with?
Top potato stacks with a sprinkle of fresh herbs (think thyme or chives!), crumbled bacon, or even juicy, tender bites of steak.
Looking for More Side Dish Recipes
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Gruyère and Parmesan Potato Stacks
Equipment
- Mandoline
- 12 – count muffin pan
- Wire Rack
- Baking Sheet
Ingredients
- 2½ pounds yukon gold potatoes, sliced 1/16 inches thick with a mandoline
- ⅔ cup heavy cream
- 1 tablespoon fresh thyme, finely chopped
- ¼ cup fresh garlic, minced
- 2¾ teaspoons Kosher salt, divided I use Diamond Crystal
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons salted butter, melted
- 2 cups gruyere, freshly grated
- ¼ cup parmesan, freshly grated
Garnish (optional)
- Crème fraîche, for topping
Instructions
- Preheated oven to 350°F.
- Combine parmesan and gruyere in a bowl, mix to combine, reserve 1 cup in a separate bowl, then set aside.
- Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, garlic. Mix well. These potatoes tend to stick together, so be sure to separate to ensure evenly seasoned potatoes.
- Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.
- Spray a muffin tin with cooking spray. Add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish filling the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.
- Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.
- Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.
- Optional: Carefully transfer to a wire rack with lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.
