Stacked Herb-Cheese Potatoes

Indulge in our Stacked Herb-Cheese Potatoes, a side dish that elevates your meal to gourmet status with layers of flavor and texture.

If you’ve been on the hunt for a side dish that truly stands out, look no further than my Stacked Herb-Cheese Potatoes. These scrumptious stacks are a culinary masterpiece, offering layers of flavor and texture that will make your taste buds dance with delight.

Why this Recipe Works?

Cheese Blend: Most potato stack recipes use just one type of cheese, but we’re upping the ante with a blend of Gruyère and Parmesan. Gruyère brings a smooth, nutty richness, while Parmesan adds a salty kick. Together, they create a cheese experience that’s nothing short of divine.
Herb-Infused Cream: While other recipes might just layer in some herbs, we’re infusing the cream with garlic, thyme, and rosemary. This ensures that every single bite is packed with flavor, not just the top or bottom layers.
Muffin Tin Magic: The muffin tin isn’t just for muffins anymore! Using a muffin tin allows for individual servings that are easy to serve and even easier to eat. Plus, it ensures that each stack gets an even distribution of that glorious cheese and herb cream, making every bite a perfect bite.

Can I use other types of potatoes?

Yes, you can! While Russet potatoes are great for their starchy texture, you can also use Yukon Gold or even sweet potatoes for a unique twist.

Can I make this recipe ahead of time?

Absolutely. You can prepare the potato slices and cheese mixture a day in advance. Store them in separate airtight containers in the fridge. When you’re ready to bake, just layer and go!

How do I store leftovers?

Store any leftover potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

How do I know when the potato stacks are done?

The tops should be golden brown, and you should be able to easily insert a fork into the potatoes. If the tops are browning too quickly, you can cover them with aluminum foil and continue baking.

Ingredients for Stacked Herb-Cheese Potatoes

Russet Potatoes:
- Why They’re Great: Russets are the go-to for a reason. They’re starchy, which means they get super creamy when baked. Plus, they hold their shape like champs.
- Shopping Tip: Grab potatoes that feel solid and have smooth skin. Skip any that have started to sprout or have greenish spots.
Gruyère Cheese:
- Why They’re Great: Gruyère is like the Swiss army knife of cheese—it’s nutty, a bit sweet, and melts like a dream.
- Shopping Tip: Buy it in a block and shred it yourself. Make sure it smells as good as it looks—fresh and nutty.
Parmesan Cheese:
- Why They’re Great: Parmesan is the salty, umami-packed sidekick that makes Gruyère shine even brighter.
- Shopping Tip: Go for Parmigiano-Reggiano if you can. Freshly grated is miles better than pre-shredded.
Garlic:
- Why They’re Great: Garlic is the flavor backbone of this dish. It makes the cream sauce taste like something from a five-star restaurant.
- Shopping Tip: Pick bulbs that are full and feel heavy for their size. The skin should be tight and intact.
Fresh Thyme and Rosemary:
- Why They’re Great: These herbs are the secret sauce. They add a rustic, homey aroma that makes your kitchen smell amazing.
- Shopping Tip: Go for herbs that are bright and smell like a walk through a garden. Wilted? Brown? Leave ’em behind.
Heavy Cream:
- Why They’re Great: This is what carries all those amazing flavors into every nook and cranny of the potato stacks.
- Shopping Tip: Full-fat is where it’s at. Check the expiration date and give it a good shake to make sure it’s smooth.
Olive Oil:
- Why They’re Great: A drizzle of olive oil gives the edges of the potatoes a crispy, golden finish.
- Shopping Tip: Extra-virgin is best. It should smell and taste fresh, like a Mediterranean vacation.

What About Other Cheese?

Cheddar:
- Why It Works: Cheddar brings a sharp, tangy kick that can really liven up those potato stacks.
- Shopping Tip: Go for an aged cheddar for more flavor. The older, the bolder!
Mozzarella:
- Why It Works: If you’re after that ooey-gooey, melty goodness, mozzarella is the way to go.
- Shopping Tip: Fresh is best. Look for mozzarella that’s stored in brine for that authentic, creamy texture.
Fontina:
- Why It Works: Fontina has a mild, nutty flavor that melts well, making it a great alternative to Gruyère.
- Shopping Tip: Make sure it’s Italian Fontina for the best quality. It should have a pale yellow color and a mild, earthy smell.
Blue Cheese:
- Why It Works: Want to make your potato stacks a little adventurous? Blue cheese brings a strong, tangy flavor that’s definitely unique.
- Shopping Tip: Go for a milder blue like Gorgonzola if you’re new to this. If you’re a blue cheese veteran, something like Roquefort could be exciting.
Smoked Gouda:
- Why It Works: Smoked Gouda adds a smoky, caramel-like flavor that can add a whole new dimension to the dish.
- Shopping Tip: Look for one that’s actually been smoked rather than flavored with artificial smoke.

What to Serve with Stacked Herb-Cheese Potatoes

Grilled Steak: Seriously, is there anything better than steak and potatoes? The cheesy, herby goodness of these stacks is like a high-five to a well-grilled steak.
Roast Chicken: A good ol’ roast chicken is like the little black dress of dinners—always appropriate. Pair it with these potato stacks, and you’ve got yourself a meal that’s both homey and kinda fancy.
Pan-Seared Salmon: If you’re in the mood for seafood, a beautifully cooked piece of salmon would be killer with these potatoes. The creaminess of the stacks just works with the rich, flaky fish.
BBQ Ribs: If you’re all about that comfort food life, then BBQ ribs and these potato stacks are gonna be your new BFFs. The smoky, tangy ribs and the creamy, cheesy potatoes? Yes, please!
Pork Chops: Think of a well-seasoned pork chop as the perfect canvas for these flavorful potato stacks. They’re like the dynamic duo of weeknight dinners.
Lamb Roast: If you’re pulling out all the stops for a special dinner, a juicy lamb roast would be epic with these potatoes. It’s like a meal fit for royalty, or at least for someone who really loves their food.

Switch it up

Spicy Stacks: Add a sprinkle of red pepper flakes or a dash of cayenne pepper to the herb cream for a spicy kick. It’s like your potato stacks just went on a vacation to Mexico!
Bacon Lovers: Layer in some cooked, crumbled bacon between the potato slices. Because let’s be real, bacon makes everything better.
Veggie Delight: Tuck in some thinly sliced zucchini or bell peppers for a pop of color and extra nutrients. It’s like a mini vegetable lasagna, but with potatoes!
Truffle Twist: Drizzle a little truffle oil over the top before baking for a gourmet touch. Your kitchen will smell like a fancy restaurant.
Sweet & Savory: Swap out half the Russet potatoes for sweet potatoes. The sweet and savory combo is like a party for your taste buds.
Cheese Swap: Try using smoked Gouda or a sharp cheddar instead of Gruyère for a different flavor profile. It’s like meeting someone new but realizing you’ve known them forever.
Herb Remix: Not a fan of thyme or rosemary? Swap them out for some chopped basil or parsley. It’s like giving your potato stacks a fresh new outfit.
Garlic Overload: If you’re a garlic lover, double up on the minced garlic in the cream sauce. Because there’s no such thing as too much garlic, right?

Tips for Stacked Herb-Cheese Potatoes

Slice It Right: Use a mandolin slicer for those potatoes if you can. It’ll give you super even slices, which means they’ll cook at the same rate. No one wants a stack with some mushy and some crunchy layers!
Cheese Grating Hack: Freeze your cheese block for about 15 minutes before grating. It makes the grating process a breeze, especially for softer cheeses like Gruyère.
Layer Like a Pro: Don’t just slap those ingredients in the muffin tin. Take a minute to neatly layer each slice and evenly distribute the cheese and herb cream. Presentation points, people!
Creamy Dreamy: When mixing your herb cream, give it a good whisk to make sure the garlic and herbs are well-distributed. You want every bite to be a flavor bomb.
Don’t Skimp on Seasoning: Potatoes love salt. Don’t be shy—season each layer as you go. It makes a world of difference.
Check as You Go: Ovens can be finicky. Start checking for doneness around the 35-minute mark. A fork should easily slide through the layers when they’re done.
Let It Rest: I know it’s hard, but let those stacks sit for about 5 minutes after you take them out of the oven. It makes them easier to remove from the tin and lets the flavors meld a bit more.
The Golden Touch: For that extra golden top, you can broil the stacks for a minute or two after baking. Just keep an eye on them so they don’t go from golden to burnt!

Want More Potato Recipes?

Zesty Italian Potatoes
Creamy Scalloped Potatoes with Ham
Sriracha Potatoes