Step-by-Step Instructions
1. Prep the Potatoes
Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with butter or non-stick spray. Peel your potatoes and slice them into paper-thin rounds.
Pro Tip: Use a mandoline slicer set to about 1/16th of an inch. If the slices are too thick, the stacks will fall over and won’t get as crispy!
2. Season and Toss
In a large mixing bowl, combine your potato slices with the melted butter, heavy cream, salt, and pepper. Toss them thoroughly by hand to ensure every single slice is coated. This is the secret to preventing the potatoes from drying out.
3. Build the Stacks
Start layering the slices into the muffin cups. Stack them slightly higher than the rim of the tin, as they will shrink down as they bake. Reserve about half of your shredded cheese for the very end.
4. The First Bake
Cover the tin tightly with aluminum foil. Bake for 25–30 minutes. This steams the potatoes so they are tender all the way through.
5. The Golden Finish
Remove the foil and sprinkle the remaining cheese over the top of each stack. Bake uncovered for another 15–20 minutes until the tops are golden brown and the edges are deep amber and crispy.
Tips for the Perfect Potato Stack
-
Uniform Slicing: Try to keep your potato rounds the same diameter within each stack for stability. Put the larger slices at the bottom and the smaller ones on top.
-
Let Them Rest: Once out of the oven, let the stacks sit in the tin for 5 minutes. This allows the cheese and cream to “set,” making them much easier to lift out with a butter knife.
-
The Cheese Factor: For the best melt, grate your cheese fresh from a block. Pre-shredded cheese is coated in potato starch which can prevent that perfect “cheese pull” seen in your photo.
