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.

Course Side Dish

Cuisine American

Keyword dinner side, potatoe sides, thanksgiving food

Prep Time 20

Cook Time 45

Total Time 1 5

Servings stacks

Calories 250kcal

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil
Prepare Potatoes: Wash and thinly slice the potatoes using a mandolin or a sharp knife. Make sure the slices are uniform for even cooking
Cheese Mixture: In a bowl, combine the Gruyère and Parmesan cheeses. Set aside
Herb Cream: In a separate bowl, mix together the heavy cream, minced garlic, thyme, and rosemary. Add salt and pepper to taste
Layering: Place a potato slice at the bottom of each muffin cup. Sprinkle a little of the cheese mixture on top, followed by a teaspoon of the herb cream. Repeat the layers until the muffin cups are filled, ending with a layer of cheese
Bake: Place the muffin tin in the preheated oven and bake for 45 minutes, or until the potatoes are tender and the tops are golden brown
Cool and Serve: Allow the stacks to cool for 5 minutes before removing them from the muffin tin. Serve warm and enjoy your gourmet Cheesy Potato Stacks!

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!