These Crispy Cheesy Potato Stacks are a truly delightful and incredibly versatile dish that can elevate any meal, from a casual weeknight dinner to a festive holiday spread. Imagine perfectly cooked potato slices, generously seasoned, then stacked and baked or pan-fried until they achieve an irresistible golden-brown crispness on the outside, while remaining wonderfully tender and fluffy on the inside. But the magic doesn’t stop there. Each individual stack is crowned with a luscious layer of melted, bubbly cheese, creating a harmonious blend of textures and flavors that is utterly addictive. The subtle garnish of fresh parsley adds a pop of color and a hint of herbaceous freshness, making these potato stacks as visually appealing as they are delicious. They offer a sophisticated twist on classic potato dishes, providing a comforting yet elegant side that is sure to impress. Whether you’re looking for an innovative appetizer, a standout side dish for roasted meats, or even a comforting vegetarian main course, these potato stacks deliver on all fronts. Their individual portioning makes them ideal for serving at gatherings, ensuring everyone gets a perfect, cheesy, crispy bite.
Ingredients:
- For the Potatoes:
- 4-5 medium-sized starchy potatoes (such as Russet or Yukon Gold), about 2-2.5 lbs total
- 2-3 tablespoons olive oil or melted butter, plus more for greasing
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for extra flavor and color)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- For the Cheese Topping:
- 1 cup shredded mozzarella cheese (low-moisture, part-skim works best for melting)
- 1/2 cup shredded sharp cheddar cheese (for extra flavor, optional)
- 2-3 tablespoons grated Parmesan cheese (for a salty, nutty crust)
- For Garnish:
- 2 tablespoons fresh parsley, finely chopped
- Optional Enhancements/Variations:
- Herbs: Rosemary, thyme, or chives can be added to the potato seasoning or as a garnish.
- Spices: A pinch of cayenne pepper for a subtle kick, or a dash of chili powder.
- Cheese Blends: Experiment with other good melting cheeses like Gruyere, Monterey Jack, or even a mix of provolone and fontina for different flavor profiles.
- Flavor Boosts: A tablespoon of finely grated Parmesan cheese can be mixed directly into the potato seasoning for an extra layer of savory depth before stacking.
- Binding Agent (for extra stability): For very thin slices, a tablespoon or two of all-purpose flour or cornstarch tossed with the sliced potatoes can help create a slightly firmer bond, though typically not necessary for these.
- Bacon Bits: Cooked and crumbled bacon bits can be sprinkled over the cheese before baking for a smoky, savory addition.
- Sour Cream/Greek Yogurt: Serve alongside a dollop of sour cream or Greek yogurt mixed with chives for a creamy contrast.
Instructions:
- Prepare the Potatoes: Begin by thoroughly washing and scrubbing the potatoes. You can peel them if you prefer a smoother texture, but leaving the skin on (especially for Yukon Golds) adds nutrients and a rustic charm. Using a mandoline slicer is highly recommended for achieving uniform, thin slices (about 1/8 inch or 3-4 mm thick). If you don’t have a mandoline, use a very sharp knife to slice them as thinly and evenly as possible. Consistency in thickness is crucial for even cooking.
- Season the Potato Slices: In a large bowl, combine the potato slices with olive oil (or melted butter), garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Toss everything gently but thoroughly with your hands or a spatula, ensuring that each potato slice is lightly coated with the seasoning mixture. This step is vital for infusing flavor into every layer of the stack.
- Form the Potato Stacks: Lightly grease a baking sheet or a large oven-safe skillet with a little extra olive oil. Take about 6-8 seasoned potato slices and arrange them, slightly overlapping, into individual circular stacks on the prepared baking surface. The goal is to create neat, compact little “patties” or “cakes” of potatoes. Don’t worry if they aren’t perfectly uniform; the rustic look adds to their charm. Repeat this process until all the potato slices are used, creating 6-8 individual stacks depending on the size of your potatoes and desired stack height.
- Bake the Potatoes (Initial Cook): Preheat your oven to 400°F (200°C). Carefully transfer the baking sheet or skillet with the potato stacks to the preheated oven. Bake for 25-35 minutes, or until the potatoes are tender when pierced with a fork and the edges begin to turn golden brown and crispy. The cooking time will vary depending on the thickness of your potato slices and your oven. You want them mostly cooked through at this stage, but not fully browned on top yet, as they’ll get more crispiness when the cheese is added.
- Prepare the Cheese Topping: While the potatoes are baking, prepare your cheese mixture. In a small bowl, combine the shredded mozzarella, shredded cheddar (if using), and grated Parmesan cheese. This blend ensures a good melt and a flavorful crust.
- Add the Cheese and Finish Baking/Broiling: Once the potato stacks are tender and slightly golden, remove them from the oven. Carefully sprinkle a generous amount of the prepared cheese mixture over the top of each potato stack, ensuring it covers most of the surface. Return the baking sheet or skillet to the oven.
- Melt and Brown the Cheese: Continue to bake for another 8-15 minutes, or until the cheese is completely melted, bubbly, and beautifully golden brown on top with some crispy, caramelized edges. For an even crispier and more golden cheese crust, you can switch your oven to the broiler setting for the last 2-3 minutes, watching very closely to prevent burning. If using the broiler, position the rack in the upper third of the oven.
- Garnish and Serve: Once the cheese is perfectly golden and bubbly, carefully remove the Crispy Cheesy Potato Stacks from the oven. Let them rest for a minute or two on the baking sheet to firm up slightly. Using a spatula, transfer the stacks to a serving platter. Immediately sprinkle generously with freshly chopped parsley for a burst of color and fresh flavor. Serve hot as a delightful side dish or an elegant appetizer. They pair wonderfully with roasted chicken, steak, fish, or even a simple green salad.
Tips for Success:
- Mandoline for Uniformity: This is the secret to perfectly cooked and evenly crispy potato stacks. Uniform slices cook at the same rate.
- Don’t Overcrowd: Give the potato stacks enough space on the baking sheet to allow for proper air circulation and crisping. If your pan is too crowded, they will steam rather than crisp.
- Season Generously: Potatoes love salt and seasoning. Don’t be shy, as this is where the bulk of the flavor comes from.
- Crispy Edges: For extra crispy edges on the bottom of the stacks, ensure your baking sheet or skillet is hot when the potatoes are placed on it, or consider finishing them in a hot pan on the stovetop for a few minutes after baking, before adding cheese.
- Cheese Choice: Low-moisture mozzarella prevents the cheese from releasing too much water and making the potatoes soggy. Adding a harder cheese like Parmesan helps create a delicious, crispy crust.
- Watch the Broiler: If using the broiler, keep a close eye on the cheese as it can go from perfectly golden to burnt in a matter of seconds.
- Serving Warm: These potato stacks are best served immediately when they are hot, crispy, and the cheese is wonderfully melted and gooey.