This post may contain affiliate links. Please see our disclosure policy.
These crispy Potato Stacks are surprisingly easy to make, and the result is a beautiful side dish that’s comforting and elegant.
They are made in a muffin tin, which helps them hold their shape and lets you add plenty of layers. Top them with heavy cream, mustard, garlic, and thyme, arrange them in a rosebud shape, and bake them until golden and crispy.
Serve this tasty recipe for everyday dinners, dinner parties, the holidays, or whenever you want to make an extra effort.
Recipe Tip
Top the stacked potatoes with your favorite shredded cheese or breadcrumbs.
Potato Stack Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Potatoes: Go for medium, starchy, oval-shaped potatoes for uniform-sized slices, such as Yukon Gold or Russet potatoes. Keep the larger slices toward the bottom of the stacks and use the smaller sizes at the top.
- Butter: I use salted butter, but unsalted is fine, too. Place cubed butter at the bottom of the warm tin. When it melts, brush the butter inside the cavities to make them non-stick.
- Heavy cream: Forms the base of the creamy sauce, helping the potato slices stick together while cooking them.
- Dijon mustard: Adds a tangy flavor to the sauce.
- Garlic: Use fresh, minced garlic to taste for the best flavor.
- Seasoning: You’ll need dried (or fresh) thyme, sea salt, and black pepper.
How to Make Potato Stacks
- Preparation: Preheat the oven to 180°C (355°F). Peel and slice the potatoes on a mandolin. Butter the muffin tin cavities.
- Assemble the potato stacks with the larger slices at the bottom and the smaller slices at the top. Season between the layers.
- Mix the heavy cream, Dijon, minced garlic, sea salt, and pepper. Divide and spoon the cream mixture over each potato stack.
- Bake for about 35 minutes until golden brown. Lift carefully with a spoon. Sprinkle with chopped green onions and serve.
Tips for Success
- Use a mandolin to save time and make each slice the exact same thickness.
- Be sure to stack larger slices at the base of the tin, and save the smaller pieces for the top.
- Spread out the slices to fill as much of the muffin tin cavity as possible.
- Season to taste every 5 slices, or as you see fit.
- Leave the stacks to cool in the muffin tin for 15 minutes. This will help them hold their shape.
Recipe Tip
If the potatoes are tender but not golden and crispy, set the oven to the grill setting for the last few minutes of baking. Keep a close eye on them to ensure they don’t burn.
Possible Variations
- Butter: Or extra virgin olive oil.
- Heavy cream: Swap for milk or broth.
- Fresh thyme: Or oregano, dill, rosemary, or parsley.
- Add-ins: Chili flakes, Worcestershire sauce, caramelized onion, or finely chopped shallots.
- Toppings: Breadcrumbs, shredded cheddar, Parmesan, or Gruyère.
How to Store Leftovers
Keep leftover stacks in an airtight container in the fridge. Enjoy within 2-3 days.
FAQs
I do, but they are delicious even with the peel on, for a more rustic version.
Preheat the oven to 180°C (355°F) and place the cold potatoes back in the muffin tin or on a baking tray. Brush with melted butter and bake until heated through.
A very sharp knife will slide through easily, the stacks will be golden with crispy edges, and there will be no sign of the cream sauce.
Cover with foil and keep cooking until the stacks are tender.
Yes! They are perfect for holiday dinners. Make them in advance and reheat them to save you time on the big day.
More Potato Sides
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Potato Stacks
Equipment
Ingredients
- 1 kilo potatoes, medium
- 40 grams butter
- 200 ml heavy cream, 6.5 oz
- 1 teaspoon mustard, dijon
- 2 cloves garlic, minced
- 1 teaspoon dried thyme, or fresh
- sea salt, to taste
- pepper, to taste
- 1 green onion
Instructions
- Preheat your oven to 180°C (355°F).
- Stick the muffin tin in the oven to warm up.
- Wash and peel the potatoes.
- Slice the potatoes finely on a mandolin. You want to be able to bend the thin slices without them breaking.
- Remove the muffin tin from the oven.
- Divide the butter into ten equal cubes and place one in each void.
- When the butter is melted, brush it around the inside of the muffin tin cavities.
- Then, layer the potato slices almost to the top of the pan. Spread them out as much as possible.
- Season with sea salt and pepper every five slices or so.
- Then, layer the smaller slices and arrange them so they overlap.
- Push the slices down along the edges to get that closed rose shape.
- Finish with 5-6 overlapping pieces, leaving a small gap in the center.
- Mix the cream, minced garlic, mustard, sea salt, pepper, and thyme.
- Pour spoonfuls of the cream mixture onto each potato stack until the cream reaches the top of the sides.
- Bake the stacks for around 35 minutes until golden and tender.
- Allow to set in the hot tin for 10-15 minutes (this helps them hold their shape).
- To remove the potatoes from the pan, use a knife to loosen them from the edge, and then lift them carefully with a spoon.
- Sprinkle with fresh chopped green onions or thyme.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
