Crispy Cheesy Potato Stacks.
The most perfect Crispy Cheesy Potato Stacks. Made simply with potatoes, butter, oregano, thyme, garlic, a bit of cheese, and, of course, some flaky sea salt and black pepper. Each cute little potato stack is perfect and so delicious. The secret…thinly slicing the potatoes and layering them together to create stacks. As each stack bakes away, the edges of the potatoes get extra crispy, while the middle turns buttery, with hints of thyme and garlic throughout each stack. So very delicious…so very addicting.
If there’s one food everyone in my family enjoys, it’s potatoes. They can be in the form of french fries, mashed potatoes, smashed potatoes, tater tots, roasted, or even stuffed into pierogies. It really doesn’t matter, we all love potatoes in any way, shape, or form. Who doesn’t, right?
Come the holidays, I find myself making potatoes as a side for almost every meal. Thanksgiving…of course, Christmas Eve…yep, Christmas Day…a must. And Christmas dinners while the family is in town? Not always, but often. I’m always looking for new ways to serve them up, but a lot of times I come back to the favorites I know we love the most.
Which brings me right to these potato stacks. I first made these years ago and had kind of forgotten about them until a few weeks ago. I remember making these stacks for Christmas Eve dinner and everyone loving them…so much so that I’ve made these cute little stacks every year since.
Normally I love trying something new, but when it comes to our holiday dinners, I stick with the recipes I know my family will love. Tradition!
Here’s what you’ll need to make the best crispy potatoes
…Yukon gold or russet potatoes, either work perfectly within this recipe.
…butter, preferably salted.
…fresh oregano and thyme, but if you don’t have fresh, dried works too!
…garlic.
…a mix of Parmesan and Gruyere cheese.
…flaky sea salt, and plenty of it.
…freshly cracked black pepper.
And that’s it…simple, but potatoes don’t need much to make them delicious.
(potato stacks before baking)
The details on making the best potato stacks
Before you start, locate your mandoline or a very sharp knife. A mandoline is really best for this recipe, so if you have one, use it! If not, you’ll need to very thinly slice each potato using a knife. It’s doable for sure, but the mandoline makes cutting the potatoes into thin even slices very easy!
Now, thinly slice each potato into almost paper-thin slices. Honestly, the thinner you can go the better! Cutting the potatoes into thin slices allows the edges to become perfectly crisp, almost potato chip-like, which yes, is addictingly delicious.
Once the potatoes have been sliced, this rest is so simple, quick, and easy.
Mix melted butter with fresh oregano, thyme, and garlic. Add in not one, but two kinds of cheese, then toss that buttery mix with the potato slices. It’s really important to remember that when tossing the potatoes with the herb butter mix, you’ll want to get each slice coated for best flavor.
Lastly, layer the seasoned, buttery sliced potatoes into a stack in a standard cupcake pan. Fill each mold to the very top to get a nice tall stack. It might seem like a lot, but the stacks shrink down as they bake.
And as they bake? The kitchen will smell incredible. Buttery, with hints of garlic and thyme in the air. My dad walked into the studio as I was baking these today. He immediately said, “wow, it smells really good in here…what is that…buttery potatoes”?
One of my favorite ways to serve these potatoes is for Sunday night dinner alongside a simple skillet chicken or pasta. But the options for these potatoes are endless, as they can be paired with so many dinners. I’m already excited to make them for Christmas Eve alongside the classic beef tenderloin I make every year. I already know my family loves these so I’ll be tripling the recipe to feed them all!
You can never have too many potatoes, they’re always the first thing to disappear on the table.
Looking for other holiday side dish recipes? Here are my favorites:
Slow Cooker Cheesy Garlic Herb Mashed Potatoes
Crispy Salt and Vinegar Smashed Potatoes
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs
Lastly, if you make these Crispy Cheesy Potato Stacks be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crispy Cheesy Potatoes Stacks
Made simply, each cute little potato stack is perfect and so delicious.
Ingredients
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
- 1 stick (1/2 cup) salted butter, melted
- 1/4 cup chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1-2 cloves garlic, grated
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded sharp cheddar or gruyere cheese
- kosher salt and black pepper
Instructions
-
1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.
2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices.
3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.
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2019 Holiday Cookie Box.
Totally agree to your mom ! I wish you have a pleasant day !
Thanks you too!!
yes, I would def eat these all by myself in one sitting and never feel guilty about it. It’s potatoes, see, and I loose my restraint where they are involved!!
https://bloglairdutemps.blogspot.pt
They are always hard to stop my self from eating!
They look just great Teighan
Thanks so much Tania!
YES to having these as leftovers for breakfast! Like I was literaly thinking that the whole time then you said it at the end! I might have to sub my usual roasted rosemary potatoes for this next weekend!
Such a perfect leftover for breakfast! Haha!! Hope you love them Amanda!!
I’m reading this at 4am and wondering if it’s too early to try this recipe! Nope, I agree! This recipe combines the best of everything!
Haha! Thanks so much!! 4am! Thats awesome!
These potatoes are amazing. I’d love to have these with our standing rib roast on Christmas but we are making the dinner at our son’s house and he only has one oven. If we were having it at our house we wouldn’t have to worry — 2 ovens. Can’t wait to make them — I agree with your mom. After all, aren’t mom’s always right?? 🙂
Awh thats a bummer you won’t be able to make them for christmas!! But I hope you love them when you do!! Yes as much as we don’t like to admit it moms really are always right!
You mention having leftovers…how would you heat them up IF there actually were leftovers? These look so good!
HI! I like to sue the oven, but the microwave works too. Let me know if you have questions. Hope you love these! Thank you!
These look delicious and your breakfast idea sounds amazing!
Thanks Brooke!
I will certainly make these but maybe a half recipe because I live alone. I’m afraid there will be no left overs. After looking at the pictures again maybe a fourth of the recipe?
Hey Nancy! making 1/4th of the recipe will be fine…but I would just cut it in half if I where you! lol! Let me know if you have questions. Hope you love these!!
This look amazing Tieghan!
Thanks Lori!
What do you mean by prepared pan, sprayed, greased?
Yes, sprayed or greased pan, whatever your prefer. Hope you love these! Let me know if you have questions!
I NEED THESE POTATOES IN MY LIFE. I’m down for anything potato, naturally, but these are something special 😉
Don’t we all!!? Potatoes are just amazing!
These look so amazing. I have a feeling once I make these I won’t be able to stop eating them!
I seriously couldn’t stop! They were too good!
SO THIN AND CRISPY!!!! legit salivating, these look amazing
Haha, YES!! Thanks Christine!!
I just pictured myself stuffing this into my piehole, Scooby-Doo style. I mean, cheese+carbs+thyme+oily crispness???? Zoinks!
Hahaha! yes!!
haha! Hope you love these!
*note to self* – buy mandoline today. . .
so now let’s have the recipe for mom’s cheesy potatoes…. 🙂
Haha! Yes!! Soon!
They look amazing, Tieghan! My mouth is watering here! 🙂
Haha, yay! Thanks Julia!
whoa, whoa WHOA
My food processor slices potatoes even thinner than my mandolin. I think I would use that instead. I think I have to make these very soon! Mmmmm…
Sounds perfect!! Hope you love them Jane! Thanks!
Recipes like this are why a mandolin is on my Christmas list!
Thank you!!
” just a little bit cheesy (but not overwhelmingly so)” Overwhelmingly cheesy? Is it even possible 😛
Also this looks good. I’ll go buy a muffin tin and try them out !!
I don’t think its possible, not for me at least! Thanks Erika!
If you make them in advance, should they be covered with foil when reheating or leave uncovered? And reheat in the muffin tin? Thanks, they look amazing!
Hey Chris! I would cover with foil and leave in the muffin tins. Hope you love these and Merry Christmas!
These potatoes just look amazing!! I’ve been pushing buy a mandolin for a long time and looks like I need to buy it so I don’t miss out on such delish dishes.
Yes!! You have to try it, and let me know what you think!!
Yum!
Give me all the potatoes… I love these stacks!
If only i didn’t eat them all!! Haha! Thanks Laura!
These look so good! I will definitely be trying these soon. I also make cheesy potatoes that call for canned soup, but I found this recipe for homemade canned soup substitute that works perfectly!
http://www.centercutcook.com/cream-soup-substitute/
Thanks so much!! Sounds perfect!!
Okay hear me out… little bit of prosciutto slices in between the potato slices… because it makes everything better (not that these need to be improved upon. OMG!)
Sounds delicious!! Totally in!
The pictures make it look like the potatoes were cut thinner than 1/8th.
Some may have been but for the most part they were about 1/8th!
Recipes like this are why a mandolin is on my Christmas list!
Yes its so needed!!
Crispy potatoes + lots of cheese = one seriously awesome combo!! Yum!! Can’t wait to get out the mandolin and make these.
Hope you love them Kate!!
I love the idea of steak and potatoes for Christmas Eve dinner – simple but so delicious!
Yes!! Its a staple at the Gerard household!
I need these potatoes in my life!! These look scrumptious and also your breakfast idea appears impressive and these are something special
Awh yay!! Thanks so much!! Hope you get to make them!
I just made a test batch this morning! Oh my goodness! These are addictive! Ate a third of them already..lol. Having for lunch with ham,then for dinner..perhaps by themselves….with a glass of wine….see what you’ve done! My potato addiction just got worst! YUM?
YES!! SO happy you liked them!! Potato addiction is so a thing, and I have it!!
Have you tried with other kinds of potatoes, like red? If so, I am going for it. We always have beef tenderloin on Christmas eve and this looks like a perfect choice
Hey Holly! I have not, but I think red potatoes would be great! Let me know if you have other questions. Hope you love these and Merry Christmas!
Did you leave the potatoes unpeeled?
Hey Leslie, Yes I leave the potatoes unpeeled.
Let me know if you have other questions. Hope you love these and Merry Christmas!
Made these last night and the flavor was so spot on – great recipe! Sadly, though, they didn’t turn out crispy at all and were a bit too buttery (I know. Blasphemy. I didn’t even think that was possible). There was probably a teaspoon or so of butter remaining in each muffin slot. The potatoes were soft, but should I have cooked them longer to crisp up? Or maybe a little less butter? What would you recommend?
I had a little too much butter as well, Robby. We ended up only eating a few the first night as a result. Covered in foil and baked again the next night. That helped. Some of the shorter stacks were a little burnt on edges, but the stacks that were higher were better. If I make again, I’m probably going to have to eyeball the ratios.
Hey Robby!! I would cook them longer and you can of course use a little less butter too. But cooking them longer with get them crisp for sure! Sometimes potatoes just take a little longer to cook. Let me know if you have questions. So glad you loved these!
hi tieghen,
just discovering your blog and your world this morning!
thanks for all that you do!
when you don’t specify sweet or salted butter, which should I presume the recipe calls for?
Hi Izzy! Thank you so much, you are very kind!! I typically use salted butter. 🙂
So I made these the other night and I am currently cooking another batch right now! They are that good. I used 1 large russet potato and 3/4 of a stick of butter along with dried herbs. I didn’t have fresh but I have to say it was amazing! I had some green onions so I cut them really small and added them to the mix.
They were almost too crispy the first night so tonight I am cooking them at 380 degrees. Once they were done I put them on a paper towel to soak up some of the butter. Absolutely delicious! The asiago cheese makes them salty but too much.
I plan on making them as an appetizer with a little sour cream on top. Love!!!
Sounds like this was amazing for you! Thank you so much for making them Jen!
Came here at Brown-Eyed Baker’s suggestion, and I’m so glad I did! The recipe’s title was too irresistible to not take a look-see. I don’t like oregano or thyme, so I’ll be omitting those, but I just know it will be spectacular with only the butter and cheese.
So happy you found my site thank to her! Thank you so much!
These are so incredibly delicious! This is the second time this week I am making them and made a mental note to always have russet potatoes and asiago cheese in the house.
Haha that is so great! I’m glad you are loving these Mary Beth, thank you!!
Mine are baking now! Sub’d parm for Asiago. Used garlic powder, fresh ground pepper, and italian herb seasoning. Can’t wait!
Sounds amazing! Hope you love it!
How many potatoes does this recipe need (generally)? The recipe just says 4 inch potatoes.
I made these at Christmas I think I used 4-5 potatoes man they were good and now I’m craving them again!
So sorry! You need about 4 potatoes. Recipe is all fixed!
I love any potatoes but these look amazing. I was looking for a good vegetable side recipe and this is it. I can’t wait to make them.
I hope you absolutely love these Edwina! Thank you!
I made these and all my family loved them. They were so good we all wished there were more. Now I need to make them again soon. So delicious.
That is amazing! I am so thrilled you and your family loved these potato stacks! Thank you Deidre!
I’ve made Frances Malman’s Dominó Potatoes numerous times and that recipe calls for clarified butter so I’m going to try it that way. Since I live in Mexico I only have fresh Mexican oregano which is stronger so maybe I’ll cut it in half. Doubt I can find Asiago so will Parm work as a sub?
HI! You can use a manchego or whatever melty cheese you can find/love. If it melts, it will work! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Hello
Just wondering if you could freeze these after roasting?
Sure, that should be great!! Just freeze in a freezer safe bag to prevent freezer burn. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! I want to make this so bad but I only have dried oregano and thyme. Would that work? My family and I are snowed in otherwise I’d go out to get the fresh XD
HI! yes, dried spices will be great. Just use 1 teaspoon oregano and 1/2 teaspoon thyme. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hey! My family and I are snowed in and I really want to make your potatoes but I only have dried thyme and oregano. Would it work to use dried?
Thank you!
HI! yes, dried spices will be great. Just use 1 teaspoon oregano and 1/2 teaspoon thyme. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Delicious!! Will 100% make again. My whole family loved these so much!
Thank you so much Jillian!
This is gorgeous, I will be making the potatoes and beef tenderloin this Christmas. I love your cookbook. Thank you for sharing your talents. Merry Christmas ??
Hi Deb! I hope you loved this recipe! Thank you!
A big THANKYOU from Germany. I needed a quick sidedish for our big family Xmas Dinner and decided to give these a try:
My family LOVED them and even my husband who usually is not very much “into potatoes”, finished them all.
Easy to make, looking very nice and – great taste!
Fröhliche Weihnachten – and MERRY CHRISTMAS!
I am so glad everyone loved these Natascha! Thank you!
yum! i made these with sweet potatoes and substituted rosemary for oregano, and parmesean for the asiago–which, if you do that, just know that after i took the aluminum foil off, they were done after 12 minutes instead of 20-25 minutes.
Thank you so much Caroline!
hello! I only have a silicone muffin tray. would that work or should i buy a metal tin?
HI! That should work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
My family LOVES this idea. It’s such a fun spin on dinner and honestly very easy. My husband told me to make 3 trays! Keep the potato recipes coming!
Thank you so much Kelly! I am so glad you loved this recipe! xTieghan
Can i make these ahead?
HI! Yes, you can make ahead, then warm in a 375 degree oven for 15 minutes or until warmed throughout. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
IF i don’t have time to get a mandolin before I want to make this, will cutting them myself still work or should I look to make a different side?
Hey Allison! You can just very thinly slice the potatoes with a sharp knife. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these for family and friends and they truly enjoyed them! I used a Tbsp of dried Oregano instead of fresh.
And it turned out really good. I also will use a bit less butter. The flavor combination with the thyme was very tasty. Looking forward to making this again.
I am so glad this turned out so well for you Terri! Thank you for trying it! xTieghan
These look great. Does a muffin tin have to be used? I’m thinking of oven space. I would have to use 3 muffin tins to make enough for all my guests. If the stacks were all lined up in a large baking tray or Pyrex, I could fit more. Would they fail to crisp that way? Or can I just use the muffin tin in shifts and try to keep them warm? I know you have mentioned you normally cook for a big crowd, What are your recommendations?
HI! I think lining the stacks up in a Pyrex sounds like a great idea. Hope it went well for you! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
I haven’t yet made these, but plan to soon. That said, There are attachments for the KitchenAid mixmasters that will slice and dice. There’s also one for stuffing sausages–which I’ve often wondered if you couldn’t use for stuffing manicotti or canneloni.
I hope you love this recipe Dawn! Thank you! xTieghan
Looks delish. Which mandoline do you recommend? In the market for one.
Linking to the one I love below! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
https://rstyle.me/+YFphyBqk8DESfvCJH6utmw
These are legitimately the BEST potatoes ever!
So glad you are loving these!! Thank you so much Karissa! xTieghan
I made these for the family of 6 of us and everyone loved them! I think they were even better left over. I didn’t have the right cheeses, only mozzarella and Parmesan (quarantine life) so I used those and they turned out great. I’m sure different cheeses give different flavors. Next time I will probably add some garlic and use whatever cheeses I have on hand again. Thanks for another amazing recipe!
Thank you for trying this Holly! I am really glad it turned out so well for you even with different cheese! xTieghan
I’m so excited to try these potatoes and your tenderloin recipe at our dinner party………could the potatoes be assembled and stored in the frig until ready to bake?
Hey Paige,
Yes that would be totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Easier than it looks and a delicious side with a nicely grilled steak. I could have eaten all of them but had to share! Thanks again for another amazing recipe!
Thank you Andi! I am really glad this recipe turned out so well for you! xTieghan
These were AMAZING, and so easy to make!!!
Thank you Charlotte! I am really glad this turned out so well for you! xTieghan
Great idea to bake them in muffin cups! You have such creative recipes. I’m going to try these instead of potato pancakes!
Amazing! I hope you love these, Joanne! xTieghan
These look so good!! If I remove the cheese (dairy allergy), would I need to increase the butter? Thank you! Heather
Hey Heather,
No need to increase the butter, you can simply omit the cheese. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Do the six potatoes fill a 12-cup muffin tin, or a 6-cup muffin tin?
Hey Susan,
They fill a 12 cup muffin tin. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Could i prep these a few hours before and bake when we’re ready? Or would they get mushy?
Hey Susan,
That would be fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Where has this been all my life? Just to test, I asked the only person in the world that doesn’t like potato (my 11 yo granddaughter) if she thinks I should try it while letting her see that mouth watering picture. She said what is it pancakes or it is gag potatoes? I told her and she continued looking and said, actually it looks delicious. Yes, I would love to try it. So even if your recipe doesn’t win with her, the photography is a sure winner. I’m excited to try this.
Hey Mary,
LOL I love this story, I hope the potatoes are a hit! xTieghan
Looks delicious. I’m in Canada. Where does one find flaky sea salt???
Kerri! You can get it on amazon or any grocery store usually! I use maldon! xTieghan
Can this be made in advance? That is, made and refridgerated overnight to cook the next day?
Hey Deb,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi! If I wanted to make these for Christmas is there anyway to make ahead or prep them in advance? I feel like the potatoes would turn black if you didn’t bake them right after assembly. Thanks!!
Hey Theresa,
You can prep these ahead of time and bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Is there any need to parboil the potato’s before you stack them?
Hey there,
Nope, no need to pre-boil. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I making these in your beef tenderloin for Christmas dinner… Do you have a vegetable side that you’d recommend serving with them?
Hey Jen,
Heres some ideas:
https://dev.halfbakedharvest.com/roasted-bacon-brussels-sprouts/
https://dev.halfbakedharvest.com/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/
I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Do these bake in the muffin tin or cookie sheet? Got a little confused while reading directions. I’m going to try these on Christmas Eve! Been making several of your recipes and they have all been amazing! My husband is thanking you 😀
Hey Kim,
You will want to bake these in a muffin tin. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
These look amazing! Anyway to prep these in advance?
Do you peel the potatoes or skin on?
Hey Sarah,
I leave the skin on. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Yummy! I made this for supper tonight and it was a huge hit. It will now be on a permanent rotation at our house. Thank you for sharing.
Thank you so much Roz! xTieghan
These look amazing!!! I was wondering if it’d be okay to substitute yukon gold potatoes in place of russets?
Hey Amanda,
Yes, that would be totally fine! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Is the muffin tin absolutely necessary?
Hey Kathleen,
Yes, the muffin tin is necessary:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hey there!
Looking forward to making these for Christmas Eve dinner. Curious, can they be made/assembled ahead of time (day before) and baked to serve?
Happy holidays!
Michelle
Hey Michelle,
You could assemble these the morning of, but I would not assemble the day before, the potatoes will turn brown. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Easy and delicious!!! Great flavor from the fresh herbs and cheese. These will be on our Christmas Dinner menu.
Thank you Jenni! xTieghan
These were amazing! Made them for dinner tonight as a side dish of your Chicken Marsala (all for the first time), and all my boys (11, 16, and hubs) were raving. Definitely going into the regular rotation!
Hey Beth,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
So easy and so delicious! Everyone raved about them.
Hey Erin,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Made these last night and they were excellent. I would definitely allow for more than 20 mins prep time; took me about 35 by the time I got them in the oven. I used 8 medium sized russet potatoes and had enough to fill 2 x muffin tins and extra, which are getting cooked up for breakfast. Definitely going into rotation for when party’s are allowed again!
Hey Becky,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Hi Teighan,
I’ve made these twice already. Second time I omitted the herbs so my kids would eat, and they turned out amazing. Love your recipes, this one is so easy and special. My family thanks you!
Isabella
Hey Isabella,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
We tried these with old, stale potatoes with sprouts growing on them. FABULOUS!
Hey Julie,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Whoa! These are great. I did a trial run for Christmas dinner. I only did one large russet potato, and cut the butter, herb, cheese mixture in half. I was able to pack 9 cups of the 12 cup muffin pan. Buttery, crispy on the bottom, tender in the middle. To quote Tieghan, “So delicious!”
Hey Julie,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Can any of this be done prior to cooking ?
Hey Olga,
You can assemble these ahead of time, but I would bake the day of! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Aside from the visit to Urgent Care due to the mandoline, these are delicious but the recipe needs some tips. Not “medium” potatoes but “potatoes that fit your muffin tin” would be a more helpful description. Also, how do you keep the shredded gruyere from clumping up? It did not get evenly in the mixture.
Hey Margaret,
Thanks for giving the recipe a try, so sorry to hear about your accident. Typically a medium potato would fit inside muffin tins unless you used mini muffin tins. I mix the mixture with my hand and spread the cheese out as needed. Hope this helps for next time. Happy Holidays! xTieghan
Could I make these earlier in the day and reheat in the oven?
Hey Alexis,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can you make them ahead of time or not really?
Hey Jenna,
You could prep these in the morning to bake later in the day:) Let me know if you have any other questions. Happy Holidays! xTieghan
I’d like to make these in my silicon cupcake pan instead of a traditional metal (so much easier to clean!), but worried that they won’t get as crispy. Anyone try in silicon yet??
Hey Jen,
Sorry I’ve not tested this! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
These will pair perfectly with my Christmas Beef Wellington.
Hey Janet,
I hope you love the recipe! Happy Holidays! xTieghan
Love this recipe a lot. Made it for the first time last night. But mine came out more like scalloped potatoes than crisps. They were soft, but the only crispy potato was the one on the top. My potatoes were bigger and touched the sides of pan. (Maybe that was it?)
Looking for tips for my second attempt. Thanks!
p.s. love your web site!
Hey Melissa,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
My daughter made these last night . They were delicious! tagged you in my story.
Hey Heather,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
Every bite was more delicious than the last! I used cheddar and Parmesan, but was too lazy to chop the thyme. I had to put the extra away so I’d stop eating them!
Hey Valerie,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Can you do this with sweet potatoes? They sound devine!
Hey Julie,
I have not tested this with sweet potatoes, but I don’t see why not! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Mine did not come out like your pictures at all. Super crunchy on the bottom layer and just lacking. I did everything the same as you except I used Gouda instead of the other cheese you suggested.
Hey Christine,
So sorry you did not enjoy this recipe, was there anything you adjusted about the cooking method? Did you use a mandolin so slice your potatoes, they need to be SUPER thin for this recipe to work correctly. I hope this helps for next time! xTieghan
Do you peel the potatoes first?
Hey Connie,
I do not peel the potatoes. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
They are in the oven now, this is a practice run for Christmas Eve dinner. I used a small russet potato and the first comment is use a smaller potato so that the rounds will fit better in the muffin cup. The russet is too elongated, it needs to be a round potato. I also left the skin on, hoping it will crisp up. I should have mixed everything better before adding the sliced potatoes into the mixing bowl. Note to self on this.
ok out of the oven, they are good, however, they compressed down and look a little squarty is that a word? Taste is great, one potato made four of them so I have two to try for breakfast! I will make these again for C Eve dinner using Yukon Gold potatoes as I think they will be better and save some chives or parsley to sprinkle on top!
Hey Pam,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
These were incredible. Easier then I thought.
Hey Tasha,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
Would this work in a silicone muffin tin?
Hey Casey,
I’ve not tested this, but I don’t see why not. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Tieghan!
I love your recipes so much, I share them with everyone I know and since going into isolation LAST MARCH (how has it almost been a year?) I’ve been cooking them at least 4 nights a week, if not more (I think i’ve made almost everything).
I really want to make these but don’t have access to those fresh herbs (the store is all sold out) and i don’t have a mandoline. I am just curious what amount of dried herbs you would suggest, and if I should adjust the basking time at all if I’m unable to make them as thin – I’m still working on my knife skills!
Thank you so much for providing so many fun recipes and so many tasty dinners to help me and my boyfriend through this wild time – we look forward to dinner every night thanks to you!
Hey Brittany,
Thanks so much for your kind message and following along! A general rule of thumb is 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs. If you slice without a mandolin I would just increase your baking time. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
You’re crispy potato stacks are the best! We we’re invited at my son’s early Christmas dinner last night& wow! The best potato dinner I ever had. I’m giving it a 10 star’s being the best there is. Just love it, can’t wait to try it.
Hey Coy,
I am so glad the recipe worked out for you and your family enjoyed the potatoes! Happy Holidays! xTieghan
I made these tonight to see if I wanted to make them for Christmas. LOVE them! I didn’t have fresh herbs so if you could tell me exactly how much dry herbs instead that would be wonderful. Also, before I started to stack them there seemed to be quite a bit of liquid in the bowl I had the butter and potato mixture. Any reason? Did I do something wrong? Thank you again for a wonderful recipe ☺️
Hey Lisa,
Thanks so much for giving the recipe a try! Sorry not sure why there would be so much liquid, was there anything that you adjusted? A general rule of thumb is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs. Please let me know if you have any other questions! Happy Holidays! xTieghan
Delicious!
Thanks Jeri!
I would love to make these with my tenderloin on Christmas day but only have one oven! Any suggestions.
Thanks!
Carolyn
Hey Carolyn,
I would cook in the oven with your tenderloin. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Why did you change from Asiago to Parmesan? I made the original recipe for Thanksgiving and they were delicious!
Hey Melissa,
Either cheese would work just fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I needed a side for tonight’s dinner and remembered reading this recipe. Since there is only two of us, I made half the recipe and used dried herbs because I didn’t have fresh. This was a super easy recipe and the potatoes came out perfect. I put a dollop of sour cream on mine because…why not and my husband ate his plain (and had 3 servings). I will definitely make these again. Thanks for the new recipe. 👏🏻
Hey Kelly,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Omg Teigen I made these last so easy most of all so delicious thanks for all your great recipes love them!!
Hey Ivette,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Hi Tieghan,
Just a quick question… would you be able to substitute butter for olive oil? Or maybe half/half?
Cheers,
Karen
Hey Karen,
I would use a vegan butter! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I only have a 6 cup muffin tin, but I have a huge mini-muffin tin….if I used the mini-muffin tin, what do you think about the cook time? Cut in half, or keep the same w foil then watch when you take the foil off? Thanks!!
Hey Bridget,
I would keep the cook time the same, just watch them once the foil is removed. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Has anyone tried this with sweet potatoes?? My husband prefers requested it so I’m wondering if anyone has done it before and if they have any tips or if it should be relatively the same??
Hey Katherine,
I haven’t tested this with sweet potatoes, but I don’t think you would have any issues. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made these yesterday and everyone loved them. Mine were not as attractive as yours. Can you tell me if once you slice potatoes do you stack them and use a cutter so they are all the same size? I used the mandolin so all slices were very thin but my potatoes slices were all different sizes due to the shape of potatoes. Thanks for your help and again love everything you publish!
Hey Kathi,
Thanks so much for giving the recipe a try! I use a mandolin to slice my potatoes, and they usually aren’t uniform in size, that’s just the nature of the potato. Happy Holidays! xTieghan
Based on the original recipe 12 servings would be 4 potatoes. Other than the cheese, what’s the difference between the two recipes? (Sorry couldn’t reply to your response to my cheese question.)
Hey Melissa,
Just an updated version:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I’ve made these twice in a 12 cup muffin pan (WONDERFUL) — however the potatoes don’t seem to fit all the way in the muffin cups — any suggestions? I suppose I could pick out smaller potatoes? Or if the potatoes are larger should I lay them down in a casserole type dish and bake that way?
Hey Stephanie,
Thanks so much for giving the recipe a try! Next time try using smaller potatoes to fit in your muffin tins. I hope this helps! Happy Holidays! xTieghan
These are AMAZING! I made them last week and will be making them again for Christmas dinner.
Question – do you think it’s possible to prepare these the night before in their little stacks in the muffin tin, covered overnight in the fridge? Just looking to save some time!
Thanks!
Hey Lauren,
I am so glad you enjoyed this recipe! My only concern for making them the day before is the possibility of them turning brown, I think if you did them the morning of they would be totally fine. I hope this helps! Happy Holidays! xTieghan
Hi! Can’t wait to make these. Is it possible to prep them and stack them in the muffin tin but bake them the next day? Thank you!
Hey Kristen,
You can definitely do this, my only concern is if they were too turn brown, maybe assemble in the morning? I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
So good and easy. Next time I want to try to cut my potatoes a little thinner. They didn’t come out quite as pretty as yours. Now who wants to come clean the cupcake pan?
Hey Emily,
I am so glad you enjoyed the recipe, thank you so much for giving it a try! Happy Holidays! xTieghan
Tieghan,
Can the potatoes be slices a day ahead and kept in water? Thanks
Hey Susan,
I haven’t tried this, but you certainly could. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi! I can’t wait to make these for Christmas! Can I make them the day before, put them in the fridge and bake Christmas Day? Thanks!
Hey Amy,
The only concern I have with that is I wouldn’t want your potatoes to turn brown. I think if you made them the morning of you would be totally fine! I hope you love the recipe. Happy Holidays! xTieghan
These look amazing and I am planning to serve with a prime rib roast for Christmas Dinner. Can you clarify the cheese to be used? There are many references to Asiago cheese in the comments – but the recipe calls for cheddar or Gruyere. Is this perhaps just based on personal preference. Thanks and Merry Christmas!
Hey Joanne,
It really is personal preference:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made these the other night and omg they were good. I had leftovers for the next day and ate all of them. Definitely making these over and over again.
Hey Anita,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Can you use red potatoes?
Hey Lourdes,
Yes, red potatoes will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
How far in advance could I make them before baking them off? Could I refrigerate? Or should I just make a few hours in advance of company and leave on counter before baking? Thanks and Merry Christmas!
Hey Sara,
I would make no earlier than the morning of baking:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
If I make these for Christmas Eve dinner at my house and bring to my son’s how long should I reheat them?
Hey Laurie,
I would just pop in the oven to heat through, about 15 minutes. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Can you bake these in a convection oven?
Hey Kailey,
Yes, you will just need to adjust your bake time accordingly. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Giving this three stars because the flavor was excellent. However it almost burned our house down. WAY too much butter for the amount of potato and her instructions of filling the cups up was a mistake because butter melted out into our oven causing an insane smoke fest. Almost ruined Christmas with a smoke filled house!
Hey Allie,
So sorry about this, I do highly recommend putting these on top of a baking sheet. I hope this helps for next time. Happy Holidays! xTieghan
Made these as a trial run for tonight’s Christmas dinner and I LOVED them. My only problem was I did spray but it still stuck to the bottom. Is there any advice on that?
Hey Jordan,
Thanks for trying the recipe, if you are using enough butter these really should not be sticking. Happy Holidays! xTieghan
Made these today as a side to our Christmas prime rib. They were excellect!! Cannot recommend these enough. I’ve sent the recipe to everyone I know! Bravo!
Hey Andrea,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Great recipe, but not too pleased that the recipe says 6 potatoes and the comments say 4….definitely not enough mixture how I made it. Please edit the post!
Hi Laura! So sorry you had some trouble. Are your potatoes larger? You can use anywhere from 4-6 potatoes. Please let me know if you have any other questions. Thank you! And Happy New Year! xTieghan
Okay I’m cracking up at this whole recipe process 😂 way too many potatoes, not enough mixture, not the right potato to fit in a muffin tin…what a mess!! Ended up stacking them on a baking sheet…we’ll see if they stay standing and I don’t burn the house down. Dying to know how y’all ended up making this work!!
Hey Laura,
So sorry you had issues with the recipe, please let me know if I can help in anyway. Happy Holidays! xTieghan
I made this for Christmas dinner to accompany steak and scallops. Right when everyone tried the potatoes, they went silent and it was voted the best dish. I did add my own seasonings – leftover bacon grease from breakfast, chives, cayenne, and feta cheese. This will definitely be a repeat because I loved the reaction of everyone’s faces while eating and it was sooo good!
Hey Colleen,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
I made this Christmas Eve. The prep took me longer because I hand sliced the potatoes. I used 6 russett potatoes and ended up with 24 muffin tins. We LOVED this recipe. There was enough for 2 dinners and a breakfast.
Hey Roshan,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Second recipe of your today! Another winner- perfect with a special Christmas dinner!
Thanks so much Katie! xTieghan
I made a half recipe to serve with our prime rib on Christmas. They were tasty but I think they would have been far better if I could have assured that the coating was more equally distributed on the potatoes. I had too much left in the bowl to try and coat the already stacked potatoes. No one else has commented about having this issue. Do you have any advice as to what to do next time? Maybe I should coat the slices from one potato at a time and not all.at once Maybe I need to use a giant sized bowl when coating the potatoes. I used 3 Idahos.
Hey Mary,
I use many hands to coat the potatoes really well. I hope this helps for next time, thanks for giving the recipe a try! Happy Holidays! xTieghan
We made these last night for Christmas Dinner and they were a HUGE hit!!! They were crispy and full of flavor…these are our new favorite potato recipe!
Hey Terri,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Made this for Christmas dinner–to go along with roast goose–and it was amazing! I did add a little goose fat in addition to the melted butter, and I used mostly dried herbs as my husband commandeered the fresh herbs for the goose and stuffing. It was DELICIOUS–thank you so much Tieghan! You and your recipes have been the star of my holiday season! (I’ve also made the crackle top chocolate pie, the cinnamon roll loaf, the hasselback butternut squash…)
Hey Elizabeth,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Absolutely love these and have recommended them to everyone I know! I’ve made them three times this week alone- they are that addicting and simple to make. I topped them with extra cheese to have an extra crispy cheese topping. Could not recommend these more. Thank you for all your recipes 🙂 They have brought back my love of cooking during quarantine.
Hey Kats,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Made these for Christmas dinner and everyone loved them! Definitely made more than expected but we pan fried the leftovers for breakfast with eggs the next morning and it was delicious!
Hey Fitz,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Both my husband and I deemed this a recipe to be made regularly! Each of my little stacks was about 20% crispy and 80% creamy with the potato on the bottom of the stack being a straight up potato chip. It was insane. I only had small russets, so was guessing the equivalent of 6 mediums and ended up with enough for 1 1/2 muffin tins. Still used the same amount of cheese and butter. Omitted the oregano as it was cold and I didn’t dare step outside to cut some. So, I doubled the thyme. I will say, next time, I’m going to try without the cheese as I’m one of those crazy people who doesn’t always want cheese on things and I think you would be safe cutting the butter back, if that’s your jam. Also, they reheated well in the toaster oven. Such a fun concept.
Hey Lucy,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
So good, will be cooking these again when I get a Mandolin
Thanks so much Janine! xTieghan
Holy cow! These were amazing! Definitely a crowd pleaser! I made mine a little thicker since my potatos were insanely large and cutting them thin wasn’t working with my mandolin.
Hey Victoria,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Made these for Christmas and they were a huge hit! When I pulled them out of the oven, I thought many e they would slide apart as there was a fair amount of liquid around each one, but as they say for a few minutes, they firmed up and were beautiful when I put them on the platter. Flavor and texture were fantastic. My non stick muffin pan, despite being sprayed with oil, wanted to hang on to the potatoes ( who wouldn’t?!), and cleanup was difficult but I would do it all again to have this little stacks of loveliness.
Hey Frances,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
I had a fair bit of trouble with the crispy potato stacks and I don’t know why because it’s a simple recipe. I could not brown the potatoes so I couldn’t call them crispy. They turned out more like scalloped potatoes. When they weren’t cooked after 20 min., I put them back in for 10 more min by convection this time. No difference so I added 10 more minutes, again on convection. After 40 minutes of cooking I gave up. I could have broiled them a bit but I couldn’t see how that would give me crispy edges. My husband assured me the oven was recently calibrated and true to temperature. What could have gone wrong?
Hey Penny,
So sorry you had issues with the recipe, was there anything you adjusted? Did you use the mandolin to cut the potatoes or did you cut by hand? If you sliced by hand they were probably on the thicker side so they would need longer to bake. Also, you want to roast for 30 minutes, remove the foil and then bake for another 20-25 minutes. So these cook for a total of 50-55 minutes. I hope this helps for next time! Happy New Year! xTieghan
These potatoes are def worth making! However, unless you are a complete oregano fanatic, I would recco cutting down the oregano… it was a bit much for our palates at 1/4 c…def season to taste. but the potatoes edges get nice and crispy in the muffin pan with a beautifully soft middle = ] it’s a brilliant way to cook potatoes! thanks for the recipe! and here’s to a better 2021 for all!
Hey Lisa,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
I made these for Christmas Eve dinner. They were delicious and I loved how they looked on the plate. I served with a dollop of sour cream on top.
Hey Kate,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Made these for Christmas brunch and it was the most popular dish on the table!! Everyone love them and it was super easy to make! thank you as always Teagan!
Hey Gina,
Thanks so much for trying the recipe, I am thrilled that you enjoyed! Happy New Year! xTieghan
These were way too greasy for my taste. I love butter but these were dripping with it.
Hey Meg,
So sorry you did not enjoy the recipe, let me know if I can help in anyway! Happy New Year! xTieghan
Yum!! Okay, question.. I just made these potatoes & have them in the muffin tin, but haven’t put them in the oven yet. I just found out that our dinner is being pushed to tomorrow. 😬Do you think I can cover with tin foil & refrigerate them overnight? Then just finish the oven step tomorrow? Thank you!!
Hey Erika,
That should be okay:) I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
I made these with a prime rib for NYE and they are fantastic. I only used 4 potato’s and had to use 1.5 muffin pans. I did drop the heat down bc they really started smoking towards the end. I used a cheap cheddar we had on hand so I’m wondering if that was the issue? Either way these are amazing!
Hey Paul,
Thanks so much for giving the recipe a try, I am glad they were enjoyed! Happy New Year! xTieghan
I made these for Christmas dinner (it was my first time hosting!). Once I got a hang of the mandolin they were super easy to make. They were beyond delicious and I will certainly be making them again and again! Thank you!!
Hey Maria,
Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan
I made these on New Year’s Day and I was so pleasantly surprised by how easy it was to make this recipe. The taste was off the charts delicious, in fact one of my guests said they were “mind blowing”. I’m making them again today and they’re quickly becoming my favorite potato recipe. Yum!
Hey Alva,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
An air fryer is great for reheating!
So glad this worked for your Mary! Happy New Year! xTieghan
Can’t do cheese in our house… would these work with omitting the cheese? Thanks so much!
Hey Mary,
Yes, you can definitely skip the cheese. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
SO yummy and truly do get crispy. Easy to make and the mandolin is a game changer for these. Definitely a favorite!!
Thanks so much Karla! Happy New Year! xTieghan
Very good!! I did an initial bake after assembling then removed and warmed for our meal. It made for extra crispy stacks. Delicious and I’m not even a potato fan.
Hey Meg,
Thanks so much for giving the recipe a try, I am so glad they were enjoyed! Happy New Year! xTieghan
Just made these tonight. Very easy and very tasty.
Hey Gena,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Love this recipe! I made it ahead of time and the moisture from the potatoes started to leak. I’d squeeze moisture out of potatoes first if making ahead of time. Everyone loved them!
Hey Jeanne,
Thank you so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
These potato stacks are just delicious! I’m limiting my grocery store trips due to Covid so used I ingredients I had on hand. Substituted dried herbs for fresh and mozzarella cheese for gruyere. One day I will make them with the gruyere though as it’s one of my favourite cheeses.
Thank you Tieghan for another fabulous recipe!
Hey Jill,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
This was so easy and it tasted amazing. I did not have fresh thyme so I switched it to fresh Rosemary.
The whole house smelled wonderful and they were gobbled up in minutes after putting GB them in the table
Hey Maggie,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
I made these for Christmas dinner. No family gathering during a pandemic but these potatoes made me feel like I was missing nothing. They are a perfect balance of crispy and creamy. Make them! You’ll be glad you did.
Hey Lisa,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
These potatoes are as delicious as they look. I’ve made a few modifications: since I don’t have a mandoline, I slice the potatoes thin enough. I happen to have a 2″ biscuit butter that produces rounds that fit nicely in the muffin cups. I halve the leftover ring remnants and toss them and the rounds in the butter mixture (I only use the melted butter and garlic sea salt and toss). First I spray the cups w/olive oil, then put a “perfect” round in each cup, next layer is 2-3 remnants, another perfect one, etc. After the baking time is done, I take a tapered skewer w/a sharp edge and poke it through the stack to make sure the potatoes are cooked through. The stack sticks well to the skewer so then I flip it so the other side gets crispy too, even w/the flip, the stack stays in place. Takes about another 7 minutes for the bottom to get crispy.
Hey Missy,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
These potatoes are divine but the prep time took me much longer. Slicing the potatoes took me at least 20 minutes but they were differently worth it! I will make again and add just a bit more cheese next time. Sooooo good
Hey Denise,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
My absolute favorite
Thanks so much Ashley! xTieghan
These are amazing! I’ve made them 4 times. Good every time. I used Rosemarie instead of oregano because that is what I had. Also used white cheddar cheese. Great recipes. Never disappoints! Thank you!
Hey Sharon,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
I’ve been making these weekly. We love them!! I’m assuming they can be frozen??
Hey Carolyn,
I am so so glad that you liked the recipe, thanks a lot for making it! I’ve never frozen these, but I’m sure it would work well. Happy Friday:) xTieghan
Wow these came out so good, even substituted cheese I had on hand and Rosemary. My microplane worked perfectly to cut the potatoes, and let them set to firm as one unit before eating…will be making for every holiday as apps from now on!
Hey Lindsay,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Having a birthday party for number 1 son tonight. Everyone loved the dish. A sure homerun.
Hey Pamela,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Made this recipe tonight but didn’t have fresh herbs so I used dried instead and it turned everything really green 😂! So although they don’t look as delicious as yours do, they taste incredible and I’ll absolutely be making them again! I used a pepper jack gruyere and aged cheddar, so tasty! Thanks so much for the great recipe! Even tho this recipe was a bit involved it’s worth it. Also worth noting that there is no “trick” to coat the each slice, just mix in a bowl and as you lay each slice in the cupcake tin just get a good coat of the mixture and lay it down-tedious yes but worthwhile, I promise! Family even noticed how long it was taking me, my husband was kidding me “so it’s one hour prep and one hour to cook?” 😂 it’s really not that bad but it’s a little more work than probably most people are used to.
Hey Linette,
Thanks so much for giving the recipe a try! xTieghan
Easy but awesome
Thanks Garry! xTieghan
Finally made these tonight! Easy to make and they were beyond delicious!
Hey Brenda,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
Wow wow wow, these are the perfect crispy potatoes! Made these as a side for steak and sautéed greens. They were a huge hit! Followed the recipe exactly, except I thought I didn’t have enough of the butter mixture so I added some olive oil and would skip that next time. It didn’t need it, they would have been even better without!
Hey Lindsay,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
Delicious! My mandolin doesn’t make them this thin, but they were still delicious! Love the flavor, paired it with the cheesy cauliflower and a flank steak! Definitely will make these again
Hey Alisia,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
This recipe in theory sounds incredible, but I have tried it twice had problems with it. When mixing the melted butter, herbs and cheese I find the mixture does not stay on the potatoes but ends up in clumps at the bottom of the bowl. I had to basically layer the potatoes and sprinkle some of the already clumpy cheese/herbs on each layer because none of it was on the actual potatoes. It made quite a mess. The first time I made it I used half the amount of butter called for, on the basis of previous comments. When I took them out of the oven there was a pool of butter under each stack. I tried again tonight and the same thing happened with the butter even when I used one third of the amount in the recipe. Both times the potatoes at the bottom of the muffin tins burned a bit while the ones on top didn’t brown much. I checked my oven temperature both times with an oven thermometer and it was as called for. The potatoes still were quite tasty but I feel like I must be doing something wrong. If I try it again I may just toss the potatoes in the butter and sprinkle the herbs and cheese separately on each layer as I go. Then maybe it wouldn’t be all clumpy. Any helpful suggestions would be appreciated.
Hey Jacqueline,
So sorry you are having issues with this recipe. It sounds like you are doing everything correctly, yes you will have some butter at the bottom of your pans. Maybe try a different shelf in your oven? xTieghan
These are sooooo very good. My kids, my husband, anyone I have over — they all love them. They shrink down a lot, so don’t be afraid to stack high or to serve 3 per person.
Hey Katherine,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
Hi! Wondering if these can be assembled the day ahead and just baked day of? Thank you!!
Hey Clare,
I would only assemble the morning of, if you assemble too far in advance the potatoes will turn brown. I hope you love the recipe! xTieghan
This is a life-changing recipe. Thank you for the innovation to such simple ingredients. Damn brilliant.
Hey Greta,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan