Cheesy Potato Stacks

Potato Stacks
Jump to Recipe

Who doesn’t like potatoes? For us, potatoes are the best side dish for almost anything. We have already started our Easter dinner menu-planning, and we chose a wonderful crispy and cheesy potato dish to go with our lamb! These Cheesy Potato Stacks are a delicious and elegant side dish perfectly complementing the Easter lamb! Rich and creamy, this potato dish is a real crowd pleaser and not too difficult to make! All you need is a small muffin tin!

I’ll admit, there is no better potato dish than Seb’s family’s French dauphinoise potatoes, but these Cheesy Potato Stacks are a close second. Salty with cheddar, buttery and extremely decadent, these potatoes don’t need any extra seasoning. They take about an hour to make and crisp up on the edges in the other, whilst the middle stays soft and creamy.

Whilst it is, simply put, potatoes and cheese, it looks elegant and stylish on a plate. That’s why we save this side dish for special occasions, like Easter and Christmas.

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

With only two main ingredients – potatoes and cheese – it is important to choose them carefully. As for potatoes, we definitely recommend floury kind of potatoes, like Maris Piper, Russet or King Edward (the latter is our favourite variety). They cook quicker and absorb the flavours of the cheese better.

Potato Stacks

As for cheese, choose something relatively strong tasting, and something that has a melting temperature between 150-170° C. These include mature Cheddar, Gruyere and Comte. Since these had a high-fat content, this dish is not for the calorie-counters. But they’re worth every mouthful, trust me!

How To Make Cheesy Potato Stacks?

Preheat the oven to 200° C Fan. Very lightly grease a 12 cup muffin tin with some butter or simply brush with oil.

Slice the potatoes into 1mm thick slices, using a sharp knife, a mandolin or a processor with a suitable attachment.

Melt the butter, add the crushed garlic and pour the garlic butter all over the sliced potatoes. With your hands or a large spoon, mix the potatoes thoroughly making sure that each slice is coated in butter. Layer the potatoes in the prepared muffin tin (here’s the one we used), alternating with grated cheese, stacking all the way to the top, as the stacks will sink when cooking. Finish with a cheese layer.

Cover the tin with foil (we love Kirkland Signature foil and 200m last us a year, if not longer) and place in the oven for 30 minutes. After 30 minutes, remove the foil and return the tin to the oven for another 25 minutes. Check the potatoes are tender by inserting a sharp knife. When cooked, taking care not to scratch the tin, run a knife around the edges of each stack to release them.

Sprinkle with some fresh herbs and serve as a side to your favourite dishes!


For other recipes, perfect for the Easter season, have a look at our recipes below:

Potato Stacks

Cheesy Potato Stacks

Who doesn't like potatoes? For us, potatoes are the best side dish for almost anything. We have already started our Easter dinner menu-planning, and we chose a wonderful crispy and cheesy potato dish to go with our lamb! These Cheesy Potato Stacks are a delicious and elegant side dish perfectly complementing the Easter lamb! Rich and creamy, this potato dish is a real crowd pleaser and not too difficult to make! All you need is a small muffin tin!
5 from 1 vote
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Side Dish
Cuisine British
Servings 8 stacks
Calories 122 kcal

Equipment

  • Small Muffin Tin
  • Mandolin or a Sharp Knife
  • Grater

Ingredients
 
 

  • 4 medium floury potatoes sliced into 1 mm thick slices
  • 75 g butter melted
  • 1 clove garlic crushed
  • 100 g mature Cheddar, Gruyere or Comte finely grated

Instructions
 

  • Preheat the oven to 200° C Fan. Lightly grease a 12 cup muffin tin.
  • Slice the potatoes into 1mm thick slices, using a sharp knife, a mandolin or a processor with a suitable attachment.
  • Melt the butter, add the crushed garlic and pour the garlic butter all over the sliced potatoes. Mix the potatoes thoroughly making sure that each slice is coated in butter. Layer the potatoes in the prepared muffin tin, alternating with grated cheese, stacking all the way to the top, as the stacks will sink when cooking. Finish with a cheese layer.
  • Cover the tin with foil and place in the oven for 30 minutes. After 30 minutes, remove the foil and return the tin to the oven for another 25 minutes. Check the potatoes are tender by inserting a sharp knife. When cooked, taking care not to scratch the tin, run a knife around the edges of each stack to release them. Sprinkle with some coarse salt and serve as a side to your favourite dishes!

Nutrition

Calories: 122kcalCarbohydrates: 16gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 14mgSodium: 93mgPotassium: 384mgFiber: 2gSugar: 1gVitamin A: 142IUVitamin C: 17mgCalcium: 112mgIron: 1mg
Keyword Cheddar Potato Stacks, Cheesy Potato Recipes, Cheesy Potato Side Dish, Cheesy Potato Stacks, Easter Potatoes, Individual Cheddar POtato Stacks, Individual Potato Gratins, Mini Potato Gratins, Potato Recipes for Easter, Potato Side Dishes, Potato Stack Recipe, Potato Stack with Cheese, Potato Stacks, Side Dishes for Easter
Tried this recipe?Let us know how it was!

2 Replies to “Cheesy Potato Stacks”

  1. 5 stars
    Just had it as an Easter side dish! Brilliant – not too difficult to make and exceptionally delicious 🥰

    1. I knew you’d like these! 🙂

Leave a Reply

Recipe Rating