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These fancy little Asiago Potato Stacks, seasoned with fresh rosemary and sea salt, are cheesy, crispy, and perfectly elegant!
These individual potato stacks work well as appetizers or even as a side for a special meal. The recipe for Asiago Potato Stacks came across my Pinterest feed and I couldn’t wait to try them. Who doesn’t love cheesy potatoes? 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.
The secret to making these potato stacks is layering thinly sliced potatoes (a mandolin works great for this) that have been tossed in a buttery Asiago cheese mixture into individual muffin cups. Be sure to fill the cups completely to the tops as the stacks will shrink as the potatoes cook. Another sprinkle of asiago cheese, some fresh rosemary, and a pinch of sea salt go on top before popping these into the oven to bake. I used Sartori Rosemary & Olive Oil Asiago, but any type of savory cheese would work as well.
Allow the potatoes to rest in the muffin tins for about five minutes before removing them from the pan with a soup spoon. The potatoes get golden and crispy on the edges, but remain tender on the inside. Try them with a variety of potatoes—russets, yukon golds, red potatoes, or even sweet potatoes—and put your own twist on this creative side dish. I’m thinking these will most likely be showing up again on our Easter dinner table this year! Enjoy your weekend, friends!
Asiago Potato Stacks
- 5-6 skinny Russet potatoes about 5 cups sliced thin
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary chopped plus more to sprinkle on tops
- 1 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Rosemary & Olive Oil Asiago Cheese plus more for tops
- Sea salt
- Preheat oven to 375 degrees.
- Peel and thinly slice potatoes. Melt butter with the olive oil then stir in rosemary, salt, pepper, and grated asiago cheese. Pour over potato slices and toss gently with your hands until all are evenly coated.
- Lightly coat a 12 cup muffin pan with non-stick cooking spray. Divide and layer potato slices evenly among each muffin cup, completely filling to the tops. Discard any leftover liquid (butter/olive oil mixture). Sprinkle additional cheese and rosemary over each stack and add a pinch of sea salt. Bake for 40-50 minutes or until golden brown and crispy on the edges.
- Allow to sit for five minutes before removing from the pan. Serve immediately.