OVEN BAKED 4-INGREDIENT SHARP CHEDDAR POTATO STACKS RECIPE
These easy sharp cheddar potato stacks feature thinly sliced potatoes layered with melted cheese and butter. Baked in a muffin tin, they're golden on the outside, tender in the middle, and perfect for serving as individual side dishes.
Equipment
- Standard 12-cup muffin pan
- Mixing bowl
- mandoline slicer or sharp knife
- aluminum foil
Ingredients
- 2 pounds Yukon Gold potatoes washed, peeled, and thinly sliced
- 2 cups sharp cheddar cheese freshly shredded and divided
- 6 tablespoons salted butter melted and divided
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Grease a standard 12-cup muffin pan with one tablespoon of the melted butter.
- Slice the potatoes into thin rounds, approximately 1/16 inch thick. Place them in a large bowl.
- Add the remaining five tablespoons of melted butter and the black pepper. Toss until the potato slices are evenly coated.
- Reserve ½ cup of shredded cheddar for the topping. Layer one-third of the potatoes into the muffin cups. Add one tablespoon of cheddar to each cup.
- Add another layer of potatoes and one more tablespoon of cheddar to each cup. Finish with the remaining potato slices.
- Cover tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and divide the reserved cheddar evenly over the stacks. Bake uncovered for another 18 to 25 minutes, until the potatoes are fork-tender and the cheese is golden brown.
- Allow the stacks to rest for eight minutes. Carefully loosen the edges, lift the stacks from the muffin tin, and serve warm.
Notes
- Slice the potatoes as evenly as possible to ensure the centers cook completely.
- Freshly grated sharp cheddar gives the best melted texture.
- Use salted butter as directed so the potatoes have enough seasoning.
- Don't skip covering the muffin tin during the first 25 minutes of baking.
- Let the finished stacks rest before removing them from the pan to help keep their shape.
- Freshly grated sharp cheddar gives the best melted texture.
- Use salted butter as directed so the potatoes have enough seasoning.
- Don't skip covering the muffin tin during the first 25 minutes of baking.
- Let the finished stacks rest before removing them from the pan to help keep their shape.