I love how this recipe transforms simple potatoes into something that feels elegant and special. These Cheesy Potato Stacks remind me of classic au gratin potatoes, but shaped into neat individual portions. When I bake them, the potatoes become tender, the cheese melts into every layer, and the edges turn beautifully golden and crisp.

Why You’ll Love This Recipe

I enjoy this recipe because it looks impressive while still being easy to prepare. I like how the layers hold together into perfect stacks, making them great for both casual dinners and special occasions. I also appreciate that I can customize the flavors with different cheeses or herbs while keeping the base recipe simple and reliable.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 large russet potatoes, peeled
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
2 cloves garlic, finely minced
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme or rosemary, finely chopped (optional)

Directions

I begin by preheating the oven to 375°F (190°C). I generously butter a standard muffin tin and set it aside.

I thinly slice the potatoes, aiming for uniform slices so they cook evenly. I mix the heavy cream with the garlic, salt, and black pepper in a small bowl.

I start building the stacks by placing a few potato slices into each muffin cup, followed by a small sprinkle of cheddar and Parmesan. I continue layering potatoes and cheese until each cup is filled slightly above the rim.

I slowly spoon the seasoned cream over each stack, making sure it settles into the layers without overflowing. I top each stack with a small piece of butter and a final sprinkle of cheese.

I loosely cover the muffin tin with foil and bake for 40 minutes. After removing the foil, I continue baking for another 20 to 25 minutes, until the potatoes are tender and the tops are golden and crispy. I let the stacks rest for a few minutes before gently removing them from the tin.

Servings And Timing

I usually get 8 individual potato stacks from this recipe.

Prep time: 20 minutes
Cook time: 60–65 minutes
Total time: approximately 1 hour and 25 minutes

Variations

I sometimes substitute Gruyère or fontina for the cheddar when I want a richer flavor. I also like adding thinly sliced onions or leeks between the layers for extra depth. When I want a hint of spice, I sprinkle in a pinch of smoked paprika or garlic powder.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) and covering the stacks loosely with foil so they heat evenly while keeping the edges crisp.

FAQs

Can I prepare these ahead of time?

I often assemble the stacks a few hours in advance and keep them covered in the refrigerator. When baking, I simply add a few extra minutes to the cook time.

What potatoes work best for this recipe?

I like using russet potatoes because they bake up tender and fluffy, but Yukon Gold potatoes also work well for a creamier texture.

Can I use half-and-half instead of heavy cream?

I’ve tried half-and-half, and while it works, the stacks are less rich. I prefer heavy cream for the best texture and flavor.

How do I remove the stacks without breaking them?

I let them cool for about 5 minutes after baking. This helps the layers set and makes them easier to lift out of the muffin tin.

Can I freeze Cheesy Potato Stacks?

I don’t recommend freezing them, as the potatoes tend to lose their texture once thawed and reheated.

Conclusion

I find these Cheesy Potato Stacks to be a perfect balance of comfort and elegance. They’re simple to make, beautiful on the plate, and full of rich, cheesy flavor. Whenever I want a potato dish that feels a little special, this is the recipe I come back to.