Cheesy Potato Stacks (Print Version)
# Ingredients:
→ Potatoes
01 -
2 pounds russet or Yukon Gold potatoes, scrubbed (peeled if preferred)
→ Seasoning and fat
02 -
4 tablespoons unsalted butter, melted
03 -
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
→ Cheese
04 -
1 1/2 cups shredded sharp cheddar cheese, lightly packed
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with some melted butter or nonstick spray to ensure easy release after baking.
02 -
Slice the potatoes into very thin rounds, approximately 1/8 inch thick, using a mandoline or a sharp knife, maintaining uniform thickness for even cooking.
03 -
Place the potato slices into a large bowl. Drizzle the melted butter over them, sprinkle with salt, then toss by hand until all slices are lightly coated and seasoned.
04 -
Sprinkle about 2 tablespoons of shredded cheddar cheese evenly into the bottom of each muffin cup, using roughly half of the cheese to form a cheesy base.
05 -
Arrange the buttered potato slices into the muffin cups, stacking just below the rim. Press gently to form snug stacks; even if uneven, they will settle during baking.
06 -
Top each stack with the remaining shredded cheddar cheese, distributing evenly. Allow some cheese to fall along the sides to create crisp, browned edges.
07 -
Loosely cover the muffin tin with foil, tented to avoid contact with cheese. Bake for 25 minutes until potatoes begin to soften when pierced with a knife tip.
08 -
Remove foil and continue baking uncovered for 15 to 20 minutes until potatoes are tender and cheese edges are golden and crisp. Monitor closely as oven performance may vary.
09 -
Allow the stacks to rest in the pan for 5 minutes. Run a small knife around each cup’s edge to loosen, then gently lift out using a spoon or offset spatula and arrange for serving.
10 -
Serve the potato stacks hot to enjoy the crispy edges and melty cheese. Reheat cooled stacks in a 350°F oven for 5 to 10 minutes to restore crunch.
# Notes:
01 -
For richer flavor, brush muffin cups with extra melted butter prior to adding cheese, but keep total butter within original amount. Yukon Gold potatoes yield a creamier interior; russets offer a fluffier texture. To prepare ahead, bake until tender, cool, refrigerate covered, and reheat uncovered until hot and crisp around edges.