Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Generously spray 12-cup muffin tin with non-stick spray, coating bottoms and sides of each cup thoroughly—ensures stacks release cleanly. Scrub potatoes clean but don't peel (skin adds texture and holds stacks together). Using mandoline set to ⅛-inch or very sharp knife, slice potatoes into thin, uniform rounds. Uniformity key—ensures even cooking.
- Place all potato slices in large bowl. Drizzle melted butter over them and sprinkle salt. Using hands, gently toss until every slice coated with butter and seasoned. Ensures flavor in every layer.
- Sprinkle about 1 tablespoon shredded cheese into bottom of each muffin cup. Creates golden, crispy base and helps release. Begin layering buttered potato slices into each cup, standing slightly on edge and overlapping in circular pattern. Pack snugly—shrink as cook, want substantial stacks.
- After filling each cup halfway, sprinkle small pinch cheese over potatoes in each cup. Creates melted cheese pockets throughout. Continue layering potato slices until each cup filled to just above rim—sink down as bake.
- Sprinkle remaining cheese generously over top of each stack. Creates gorgeous golden, lacy, crispy cheese edges. Don't be shy—creates beautiful presentation.
- Bake 55-65 minutes until potatoes completely tender when pierced, edges golden brown and crispy, cheese on top melted and beautifully caramelized with frilly, lacy edges. If tops browning too quickly but potatoes not tender, loosely tent with foil last 15 minutes.
- Rest in muffin tin 5 minutes. Allows to set slightly, makes easier to remove without falling apart. Run butter knife or offset spatula around edges to loosen, then gently lift out. Should release easily thanks to generous greasing.
- Transfer to serving platter. Garnish with fresh chives or thyme if desired. Serve warm.
Notes
Use mandoline for uniform slices—consistent thickness ensures even cooking. If knife, go slow and steady.
Don't skip bottom cheese layer—creates crispy base and helps release.
Pack cups tightly—potatoes shrink as cook so fill generously.
Russet or Yukon Gold both work—Russets starchier and fluffier, Yukon Golds creamier and hold together better.
Make sure every slice buttered—tossing step ensures flavor in every layer.
Let them rest before removing—5 minutes makes difference between intact stacks and potato rubble.
Different cheeses: Gruyère for nutty sophistication, Parmesan for sharp saltiness, or mix cheddar and Parmesan.
Add herbs: Sprinkle fresh thyme or rosemary between layers.
Make it garlicky: Add ½ teaspoon garlic powder to butter before tossing.
Add bacon: Crumble cooked bacon between layers for smoky richness.
Sweet potatoes: Thinly sliced sweet potatoes work beautifully and add color.
Make it spicy: Add pinch cayenne to butter.
Add onions: Layer in very thin onion slices for extra flavor.
Make it fancy: Use truffle salt instead of regular salt for special occasions.
Different potato: Yes! Russets create fluffier stacks, Yukon Golds creamier and hold better. Both beautiful.
Peel potatoes: No! Skin adds texture and helps hold stacks together. Just scrub clean.
Won't come out: Didn't grease tin generously enough. Use plenty non-stick spray, especially bottoms.
Make ahead: Assemble completely up to 4 hours ahead, cover, refrigerate. Bake when ready, add 5-10 minutes to baking time.
Tops browning too fast: Loosely tent with foil last 15 minutes to prevent over-browning while potatoes finish.
Mini muffin tin: Yes! Reduce baking to 35-40 minutes, watch carefully.
No mandoline: Use very sharp knife, take time slicing as thinly and uniformly as possible. Doable, requires patience.
Store leftovers airtight in fridge up to 3 days. Soften slightly but still delicious.
Don't freeze—texture changes significantly after freezing and thawing.
Reheat: 350°F oven 10-15 minutes until warmed through and edges crisp. Or air fryer at 350°F for 5-7 minutes for maximum crispiness.
Serve: Warm as individual stacks on plates or serving platter. Beautiful enough to be centerpiece.
Pairs with: Roasted chicken or turkey, grilled steak, baked ham, roasted vegetables, green salad, or brunch with eggs and bacon.
Don't skip bottom cheese layer—creates crispy base and helps release.
Pack cups tightly—potatoes shrink as cook so fill generously.
Russet or Yukon Gold both work—Russets starchier and fluffier, Yukon Golds creamier and hold together better.
Make sure every slice buttered—tossing step ensures flavor in every layer.
Let them rest before removing—5 minutes makes difference between intact stacks and potato rubble.
Different cheeses: Gruyère for nutty sophistication, Parmesan for sharp saltiness, or mix cheddar and Parmesan.
Add herbs: Sprinkle fresh thyme or rosemary between layers.
Make it garlicky: Add ½ teaspoon garlic powder to butter before tossing.
Add bacon: Crumble cooked bacon between layers for smoky richness.
Sweet potatoes: Thinly sliced sweet potatoes work beautifully and add color.
Make it spicy: Add pinch cayenne to butter.
Add onions: Layer in very thin onion slices for extra flavor.
Make it fancy: Use truffle salt instead of regular salt for special occasions.
Different potato: Yes! Russets create fluffier stacks, Yukon Golds creamier and hold better. Both beautiful.
Peel potatoes: No! Skin adds texture and helps hold stacks together. Just scrub clean.
Won't come out: Didn't grease tin generously enough. Use plenty non-stick spray, especially bottoms.
Make ahead: Assemble completely up to 4 hours ahead, cover, refrigerate. Bake when ready, add 5-10 minutes to baking time.
Tops browning too fast: Loosely tent with foil last 15 minutes to prevent over-browning while potatoes finish.
Mini muffin tin: Yes! Reduce baking to 35-40 minutes, watch carefully.
No mandoline: Use very sharp knife, take time slicing as thinly and uniformly as possible. Doable, requires patience.
Store leftovers airtight in fridge up to 3 days. Soften slightly but still delicious.
Don't freeze—texture changes significantly after freezing and thawing.
Reheat: 350°F oven 10-15 minutes until warmed through and edges crisp. Or air fryer at 350°F for 5-7 minutes for maximum crispiness.
Serve: Warm as individual stacks on plates or serving platter. Beautiful enough to be centerpiece.
Pairs with: Roasted chicken or turkey, grilled steak, baked ham, roasted vegetables, green salad, or brunch with eggs and bacon.