Gruyère and Parmesan potato stacks are thinly sliced potatoes seasoned, layered, and roasted until the edges turn crisp and the centers stay tender and buttery. Freshly grated Gruyère and Parmesan melt and caramelize on top, creating a richly flavored, golden crust. These stacks make an elegant side dish or appetizer for holidays, dinner parties, or a cozy weeknight meal.
For more cheesy side dishes, try Potatoes au Gratin Gruyère or homemade Mozzarella Sticks.
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Stacked potatoes — a viral favorite — are all about texture and flavor. Thin slices of potato layered with garlic, thyme, cream, butter, and cheese result in a tender, creamy interior with crisp, golden edges. The finished bite tastes like a miniature Potatoes au Gratin, with extra crunch and concentrated cheesy flavor.
Why This Recipe Works
- Versatile – Elegant enough for guests yet simple enough for a weeknight.
- Comforting – Cheese and potatoes deliver irresistible comfort food appeal.
- Fun and Different – A creative way to enjoy potatoes with a beautiful presentation.
What is a Potato Stack?
A potato stack is a vertical stack of thinly sliced potatoes baked in a muffin tin. They can be cooked through for consistent crispness or baked until the outer edges get crunchy while the center remains soft and creamy.
Tools You’ll Need
- Mandoline (for even, thin slices)
- 12‑count muffin pan
- Wire rack
- Baking sheet
Ingredients You Will Need for Potato Stacks
Below are the main ingredients and simple substitution notes. Exact quantities appear in the recipe card further down.
- Yukon Gold potatoes – Slice 1/16″ thick. They stay creamy inside; russets can be used instead.
- Heavy cream – Adds richness between layers.
- Fresh thyme – Finely chopped for a delicate herbal note.
- Fresh garlic – Minced for savory depth.
- Kosher salt and black pepper – Keep seasoning simple and balanced.
- Salted butter – Melted and mixed with cream for browning and flavor.
- Gruyère and Parmesan – Freshly grated for the best melting and caramelization.
- Crème fraîche – Optional garnish for a tangy finish.
How to Make Potato Stacks
These stacks are layers of butter, cream, herbs, and cheese—best served hot from the oven. Follow these steps for perfect results:
Prepare Ingredients
Combine the grated Gruyère and Parmesan in a bowl, reserve about ¾–1 cup for finishing, and set the rest aside. Add sliced potatoes to a mixing bowl and toss with 2½ teaspoons kosher salt, 1 teaspoon black pepper, chopped thyme, and minced garlic. Separate the slices so the seasoning is evenly distributed.
Whisk together 2/3 cup heavy cream, 1/4 teaspoon kosher salt, and 2 tablespoons melted butter. Set aside.
Stack Potatoes
Grease a 12‑cup muffin tin. Fill each cup about one-third with potato slices, sprinkle with some of the cheese mixture, add more potato slices to two-thirds, top with more cheese, then finish filling each cup. Evenly pour the cream mixture over the 12 stacks so it reaches the potatoes.
Bake
Bake uncovered at 350°F for 35–40 minutes, or until a fork easily pierces the potatoes. Evenly sprinkle the reserved cheese over each stack, then bake another 8–10 minutes until the cheese melts and begins to brown.
Cool and Serve
Remove the stacks from the oven, season lightly with freshly cracked black pepper, and let cool for about 3 minutes. Serve warm with a dollop of crème fraîche if desired.
Optional: Transfer the stacks to a wire rack set over a baking sheet for 1 minute to drain any excess liquid, then serve.
Watch How to Make It
Tips and Tricks
- Slice evenly. Uniform slices promote even cooking.
- Leave the skins on. Potato skin crisps up nicely and adds texture.
- Use mandoline safety features. Protect your fingers when slicing thinly.
- Don’t overfill muffin cups. Stacks that are too tall may collapse.
Variations
- Swap cheeses. Swiss, Asiago, cheddar, Colby, or mozzarella will all work.
- Sweet potato stacks. Use thinly sliced sweet potatoes for a sweeter, more nutrient-dense version.
- Air fryer method. For small batches, bake stacks in ramekins or wrapped in foil in the air fryer until cooked through and crispy.
Frequently Asked Questions
Do I need a mandoline slicer to make stacked potatoes?
No. A sharp knife works, but a mandoline speeds up the process and ensures uniform slices for even baking.
Can these be made ahead?
Yes. Store cooled stacks in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 350°F for about 10 minutes to restore crispness.
What else can I top potato stacks with?
Try fresh herbs like thyme or chives, crumbled bacon, or small bites of steak for a more substantial topping.
Looking for More Side Dish Recipes
- Butternut Squash Risotto with Pancetta
- Easy Red Beans and Rice
- Thai Basil Fried Rice
Loving this Recipe?
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Gruyère and Parmesan Potato Stacks
Equipment
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Mandoline
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12 – count muffin pan
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Wire Rack
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Baking Sheet
Ingredients
- 2½ pounds yukon gold potatoes, sliced 1/16 inches thick with a mandoline
- ⅔ cup heavy cream
- 1 tablespoon fresh thyme, finely chopped
- ¼ cup fresh garlic, minced
- 2¾ teaspoons Kosher salt, divided I use Diamond Crystal
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons salted butter, melted
- 2 cups gruyere, freshly grated
- ¼ cup parmesan, freshly grated
Garnish (optional)
- Crème fraîche, for topping
Instructions
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Preheat oven to 350°F.
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Combine Parmesan and Gruyère; reserve 1 cup for topping and set aside the rest.
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Toss sliced potatoes with 2½ teaspoons kosher salt, 1 teaspoon black pepper, thyme, and garlic, separating slices as you go.
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Whisk together cream, ¼ teaspoon kosher salt, and melted butter. Set aside.
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Grease a muffin tin. Layer potatoes and cheese in each cup in thirds, finishing with potatoes, and pour the cream mixture evenly over the stacks.
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Bake 35–40 minutes until tender. Top with reserved cheese and bake 8–10 more minutes until melted and lightly browned.
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Remove from oven, season with cracked black pepper, and cool 3 minutes before serving with crème fraîche if desired.
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Optional: transfer to a wire rack over a baking sheet for 1 minute to drain, then serve warm.