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Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Love the crispy, golden top of scalloped potatoes? Then these cheesy potato stacks are about to become your favorite side dish. Thinly sliced potatoes are layered with cream, parmesan, cheddar, and fresh thyme, then baked in a muffin tin until tender and creamy. A final blast of heat turns the edges irresistibly crisp while the centers stay soft and melty. Whether you're serving them alongside steak, a baked ham, or enjoying them as a hearty appetizer, these individual stacks bring comfort and flavor to any meal.
What types of potatoes are best for potato stacks?
For the crispiest exterior and fluffiest interior, starchy russet potatoes are the best choice. Yukon Gold potatoes also work well, as they hold their shape and still crisp up nicely. Avoid very waxy fingerling potatoes or frozen sliced potatoes, which won’t deliver the right texture.
Can you make potato stacks ahead of time?
These potato stacks can be made ahead since they reheat beautifully. Follow the recipe directions and assemble and bake them, covered, until tender. Then let them cool completely. Cover and refrigerate for up to two days. When ready to serve, sprinkle with the remaining cheese and bake uncovered at 425 degrees Fahrenheit until golden and heated through, 10 to 15 minutes. You can also freeze the fully baked stacks for up to one month; thaw them in the refrigerator overnight before reheating at 350 degrees Fahrenheit.
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Ingredients
- 3 Tbsp. salted butter, melted
- 2 lb. russet potatoes (about 2 large)
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 2 tsp. fresh thyme, finely chopped, plus leaves for garnish
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 2 garlic cloves, finely chopped
- 1 cup shredded white cheddar cheese (about 4 ounces)
Directions
- Step 1Preheat the oven to 350˚F. Brush the cups of a 12-cup muffin tin with 1 tablespoon of the melted butter.
- Step 2Peel the potatoes and use a mandoline or sharp knife to cut very thin slices (about 1/16-inch thick).
- Step 3In a large bowl, whisk together the heavy cream, parmesan, thyme, salt, pepper, nutmeg, garlic, ¾ cup of the cheddar cheese, and the remaining 2 tablespoons of butter. Toss in the potatoes, making sure to coat each slice.
- Step 4Divide the potatoes among the muffin cups, stacking the slices and making sure the cheese gets between them. Pour any remaining cream mixture over the potatoes. Cover with foil and bake until a sharp paring knife can go through the potatoes with little resistance, about 45 minutes.
- Step 5Remove the potatoes from the oven and increase the temperature to 425°F. Sprinkle the potatoes with the remaining ¼ cup cheddar cheese and bake, uncovered, until golden, 10 to 12 minutes. Carefully remove the potato stacks from the muffin tin to a serving platter and sprinkle with more thyme.
Tip: Leftover baked stacks can be refrigerated in an airtight container for up to 3 days and reheated at 350°F until warmed through. Avoid microwaving leftovers if possible—it softens the edges instead of keeping them crisp, which is the best part!
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