Cheesy Potato Stacks, Baked in the Oven. These cheesy potato stacks are easy and tasty. The edges are crispy, and the inside is soft. Just 4 ingredients make them yummy. They are great for family meals or holidays.
Servings: 12 stacks of potatoes (approximately 6 servings)
Ingredients
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2 lbs Russet or Yukon Gold potatoes scrubbed (peeled, if you wish)
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4 tablespoons melted unsalted butter
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Use 1½ teaspoons of kosher salt, or 1 teaspoon of regular salt.
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1 1/2 cups loosely packed sharp cheddar cheese, shredded
Cheesy Potato Stacks: Instructions
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Turn on your oven to 400 deg F (200 deg C). Grease a regular 12-cup muffin pan slightly with a little of the melted butter or non stick cooking oil, to avoid the potatoes sticking after baking.
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Cut the potatoes in very thin slices of about 1/8 inch or even less. Attempt to make the slices of the same thickness so that they are cooked evenly.
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Add the slices of potato in a big bowl. Pour the rest of the melting butter on the potatoes and sprinkle with the salt. Shake with your hands until each slice is lightly oiled with butter and seasoned some.
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Add the shredded cheddar on the bottom of each muffin cup sprinkling about 2 tablespoons of the cheese and about half the cheese is divided among the 12 muffin cups.
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Butter the pieces of potato and layer them in the muffin cups one on top of the other to nearly the edge of the rim. Push firmly against each other to make the stacks tight.
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Add the remaining shredded cheddar on top of the piles of potatoes, in the same amount per cup. Some cheese will fall down the sides to make browned, frilly edges.
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Loosely wrap the muffin tin with foil, tenting it so the foil does not stick to the cheese. Bake 25 minutes, until potatoes are beginning to become tender when punctured with a knife.
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Take off the foil, and bake uncovered another 15-20 minutes, until potatoes are totally tender and the cheese edges are golden and crisp. Watch the oven carefully.
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Let the potato stacks sit in the pan for about 5 minutes after removing from the oven. Use a small knife to loosen each cup, then carefully remove the stacks with a spoon or offset spatula and put them on a serving plate.
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Serve the cheesy stacks while hot. If they cool, warm them again in the oven at 350degF for 5-10 minutes to restore crispness.
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