My sister first made these oven baked 4-ingredient sharp cheddar potato stacks for a Sunday dinner, and we all fell in love with those crispy, frilly edges. They’re made right in a muffin tin, with thin layers of potatoes and plenty of sharp cheddar that melts down the sides and browns on top. This is one of those simple, practical side dishes that looks special enough for company but is easy enough for a busy weeknight.
These potato stacks are wonderful alongside roast chicken, meatloaf, grilled pork chops, or a simple pan-seared steak. I like to serve them with a green vegetable, such as steamed broccoli, roasted green beans, or a tossed salad, to balance the richness. They also make a fun addition to holiday spreads, tucked in between the turkey or ham and the casseroles. Set the muffin tin right on the table so everyone can grab a stack with those crispy, cheesy edges.
Oven Baked 4-Ingredients Sharp Cheddar Potato Stacks
Servings: 12 potato stacks (about 4–6 servings)
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and peeled if desired
2 cups shredded sharp cheddar cheese, firmly packed
4 tablespoons unsalted butter, melted, plus more for greasing the tin
1 teaspoon kosher salt (or to taste)
Directions
Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup metal muffin tin with butter, making sure to coat the bottoms and sides of each cup so the potato stacks release easily and the edges crisp instead of sticking.
Wash and peel the potatoes if you like (I usually peel for this recipe so the layers are very tender). Using a mandoline or a sharp knife, slice the potatoes into very thin rounds, about 1/16–1/8 inch thick. The thinner the slices, the better the layering and the crispier the edges will be.
Place the potato slices in a large bowl. Drizzle the melted butter over the potatoes and sprinkle with the salt. Toss well with your hands to coat all the slices lightly and evenly, separating any slices that want to cling together so each piece gets a bit of butter and seasoning.
Sprinkle a small pinch of shredded sharp cheddar into the bottom of each muffin cup to help form a cheesy base. Then start layering the potato slices into the cups: add 3–4 slices for the first layer, slightly overlapping them to fit the round shape of the cup. Add a generous pinch of cheddar on top of that first layer.
Continue building the stacks by alternating layers of potatoes and sharp cheddar in each muffin cup until you reach just above the rim. Press down lightly every couple of layers to help the stacks settle, but don’t worry if they mound up a bit—this is what gives you those lovely, overflowing, crispy edges as they bake.
Use any remaining cheese to top each stack, making sure some cheese is near the edges so it can melt down and brown. If you like extra crispiness, leave a few potato edges slightly exposed above the cheese so they can curl and crisp in the heat.
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