My sister-in-law first brought these cheesy potato stacks to our Easter dinner years ago, and I swear the ham has been playing second fiddle ever since. They’re nothing fancy, just honest Midwestern comfort baked in a muffin tin, but the way the edges crisp up and the cheese bubbles over makes them look like you fussed all afternoon.
Golden cheesy potato stacks on a white platter
The best part is they use only four simple ingredients you probably already have on hand. This is the kind of practical, pass-it-down recipe our mothers and grandmothers would have loved—straightforward, reliable, and a guaranteed crowd-pleaser.
These potato stacks are right at home beside a baked ham, roast beef, or a simple roasted chicken. I like to serve them on a plain white platter so their golden, frilly edges can really shine. Add a green vegetable—steamed green beans, buttered peas, or a tossed salad—to balance the richness.
They also go nicely with meatloaf or grilled pork chops on a weeknight. If you’re setting out a holiday spread, tuck the platter of stacks near the rolls so folks can grab one in place of (or in addition to) bread.
Oven-Baked 4-Ingredient Cheesy Potato Stacks
Servings: 12 potato stacks (about 6 servings)
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed (peeled if you prefer)
4 tablespoons unsalted butter, melted
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with a bit of the melted butter or nonstick spray so the potatoes release easily after baking.
Greased muffin tin ready for potato stacks
Slice the potatoes into very thin rounds, about 1/8 inch thick or a little less. A mandoline makes quick work of this, but a sharp knife and a steady hand do just fine. Try to keep the slices roughly the same thickness so they cook evenly.
Place the potato slices in a large bowl. Drizzle the melted butter over the potatoes and sprinkle with the salt. Toss with your hands until every slice has a light sheen of butter and a bit of seasoning.
Sprinkle about 2 tablespoons of the shredded cheddar into the bottom of each muffin cup, dividing roughly half of the cheese among the 12 cups. This makes a lovely cheesy base and helps form those lacy, crisp edges.
Cheddar scattered in muffin cups
Layer the buttered potato slices into the muffin cups, stacking them up to just below the rim. Press down gently as you go so the stacks are snug, but don’t worry if they look a little uneven; they’ll settle as they bake.
