There’s a recipe on Bon Appétit’s site for thinly sliced mini potatoes that are buttered and herbed …then carefully layered in a muffin tin to produce a crispy flavorful side dish. Mini Herbed Pommes Anna. So yummy. I didn’t think they could get any better than that. Then, quite accidentally, I discovered a similar recipe …only way better, on one of my favorite food blogs. Tieghan Gerard of Half Baked Harvest adds extra herbs and most importantly …lots of melted cheese. This is my take on it.
These come together fairly quickly but they do require almost a full hour in the oven, so plan accordingly. And did I mention that these can be prepared in advance then popped into the oven when the time is right?
It is so important to get those potatoes sliced very thin, at least 1/8-inch each. I find that using a mandoline is the most effective way with minimal clean-up involved. If you don’t have one of those (highly recommend getting one) you could use your food processor with the slicing disc.
Sometimes it’s difficult to determine how much grated cheese you should use when measuring by volume. Should you place it lightly in the measuring cup? Or maybe pack it down like you do with brown sugar? Turns out the way you grate your cheese can determine the actual amount that you are using as shown here by Cook’s Illustrated. I like to measure by weight as I go. I’ve included the ounce equivalents that I came up with when using a medium box grate. Of course, if you use more than what I’ve measured that’s not such a bad thing. Can never have too much melty cheese, right?
Mixing this up can be a challenge. I like to get right into it by using my hands. If you don’t want to get your hands all dirty, just wear some gloves. But really …it’s the most effective way to get the buttery cheesy coating on every single slice. Once that happens, it’s like a craft project. Start off with the smaller discs as the foundation for each stack, since the muffin cups get slightly larger as you work your way to the top.
It’s okay if some of the stacks seem to be a little tall, they will shrink a bit as they bake. After about an hour in a hot oven, you’ll have a dozen of the most delicious potato stacks. Tender in the middle and super crispy on the edges. With herbed buttery cheesy goodness throughout.
You know, I think these were designed to be served as a side dish with your favorite roast but …just imagine offering these as an appetizer along with a dollop of sour cream that’s been topped with bacon and chives. Or how about trying these out for breakfast with a serving of bacon and eggs? Just a thought.
cheesy potato stacks
Adapted from Half Baked Harvest
Tender and flavorful on the inside, crispy and delicious on the edges. Serve as a side with roasted beef, poultry or fish. Or as an appetizer with sour cream.
- 4 medium Russet or Idaho potatoes, cut into 1/8" slices (about 24 ounces)
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme leaves
- 1/2 cup salted butter, melted (1 stick)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Asiago cheese, grated (about 1.5 ounces)
- 1/2 cup sharp cheddar cheese, grated (about 1.5 ounces)
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
Using a mandoline, cut the potatoes into 1/8" slices.
In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt & pepper. Add the cheese and toss again. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they bake.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
Run a butter knife around the edges of the of each stack to release them. Serve immediately, sprinkled with a little sea salt.
These can be roasted up to 3 days in advance, then warmed in a 350° F oven for 10 minutes or until warm.