Cheesy and Crispy Muffin Tin Potato Stacks

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Cheesy and crispy, these Muffin Tin Potato Stacks are the perfect blend of comfort and elegance! Seasoned with fresh rosemary and sea salt, each golden layer delivers a burst of flavor in every bite. Whether you’re serving them as appetizers or a unique side dish for a special meal, these little stacks are bound to be a favorite.

Ingredient Notes

• Yukon Gold potatoes | These creamy potatoes are perfect for thin slices that stack up beautifully in the muffin tin.
• Unsalted butter | Adds richness and helps achieve that golden, crispy texture around the edges.
• Extra virgin olive oil | A touch of this smooth oil gives the potatoes a luscious, light coating and enhances the flavor.
• Rosemary | Fresh rosemary adds a fragrant, earthy note — and it’s sprinkled on top for extra aromatic goodness.
• Salt and pepper | Sea salt and freshly ground black pepper are essential for bringing out the potatoes’ natural flavors.
• Asiago cheese | Freshly grated Asiago cheese melts perfectly into the potato layers for a sharp, nutty flavor in every bite.

How to Make This Cheesy Potato Stack Recipe

Crispy potato stacks are made in three easy steps and call for simple ingredients. Now, let’s get to this no-hassel recipe!

STEP 1 | Preheat and prep

Let’s dive right in by preheating the oven to 375 degrees and lightly spraying a 12-cup muffin tin with cooking spray.

STEP 2 | Slice potatoes and combine the seasoning

Next, peel and thinly slice the potatoes. Remember, a mandoline works best for this task. Then, grate the cheese.

Melt the butter with the olive oil in a small saucepan on top of the stove or in a microwave-safe bowl in the microwave. Stir in chopped rosemary, sea salt, pepper, and the grated asiago cheese.

STEP 3 | Coat with butter and cheese

Pour the butter mixture over the potato slices and toss gently with a rubber spatula until all are evenly coated. If you don’t mind getting dirty, use your hands to quickly mix up the ingredients.

STEP 4 | Assemble and bake

Divide and layer the thinly sliced potatoes evenly among each muffin cup, completely filling them to the tops. Discard any leftover liquid (butter/olive oil mixture).

Then, sprinkle additional cheese and rosemary over each stack. Pop them into the preheated oven and bake for 40-50 minutes or until golden brown and crispy on the edges.

STEP 4 | Rest and serve!

Before removing the tasty potato stacks from the pan, allow them to sit for five minutes. Then, scoop them out with a soup spoon and serve them hot and fresh.

Variations and Substitutions

• Cheeses. Any savory cheese, like grated parmesan cheese, sharp cheddar cheese, or gruyere cheese, would also work.
• Potatoes. Try them with various potatoes — russets, yukon golds, red potatoes, or even sweet potatoes — and put your twist on this creative side dish.
• Add-Ins. The possibilities are endless! Try other add-ins, like crumbled bacon, a sprinkle of chives, a variety of fresh herbs like thyme and oregano, or chili powder for some spice.

Storage and Reheating Tips

• These cheesy potato stacks are best enjoyed fresh out of the oven, but if you’ve got leftovers, no worries! Store them in the fridge for up to 5 days, though they’ll get a bit drier with time.
• To bring them back to life, reheat them in the oven at 400°F or pop them in the air fryer for an extra crispy finish!
  

Frequently Asked Questions

What to Serve With Crispy Potato Stacks

When I think of what to serve muffin pan potato stacks with, my mind goes straight to traditional holiday dishes, like a Thanksgiving-worthy citrus-herb Smoked Turkey Breast, Oven Roasted Turkey Breast, or this amazing Holiday Ham with orange-mustard glaze for Christmas dinner! 

This side dish is so easy that it can also be served for a more informal weeknight dinner with Garlic Butter Chicken and my go-to Mayonnaise Biscuits.

Beyond the Recipe: Cheesy Potato Stacks

The recipe for Asiago Potato Stacks came across my Pinterest feed, and I couldn’t wait to try them!

I was especially intrigued when I realized that the recipe was developed by my blogging friend, Martha, from A Family Feast! We met at a blogging conference a couple of years ago, and I’ve enjoyed following her delicious blog adventures ever since. Give her some love, and check out A Family Feast.