Saw my sister-in-law make these for Easter dinner, and they steal the show every time. Just 4 ingredients!
Top each potato stack with the remaining shredded cheddar, dividing it evenly among the cups. Try to keep most of the cheese on top of the potatoes, but a little falling down the sides is what gives you those browned, frilly edges.
Cover the muffin tin loosely with foil, tenting it slightly so the foil doesn’t stick to the cheese. Bake covered for 25 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife.
Remove the foil and continue baking, uncovered, for another 15 to 20 minutes, or until the potatoes are completely tender and the cheese around the edges is deeply golden and crisp. Ovens vary, so keep an eye on them toward the end.
Let the potato stacks rest in the pan for about 5 minutes after you take them out of the oven. Run a small knife around the edges of each cup to loosen, then gently lift the stacks out with a spoon or offset spatula and arrange them on a white serving platter.
Serve the cheesy potato stacks hot, while the edges are still crisp and the cheese is melty. Any that cool down can be rewarmed in the oven at 350°F for about 5 to 10 minutes to bring back a bit of their crunch.
Variations & Tips
If you’d like a little more richness, you can brush the muffin cups with extra melted butter before adding the cheese, but keep in mind that still counts within the original four ingredients. For a slightly different flavor, swap half of the cheddar for another cheese that melts well, such as Colby or Monterey Jack—just don’t add more than one extra cheese if you’re trying to honor the simple spirit of the recipe.
You can also change the character of the dish by using Yukon Gold potatoes for a creamier interior and russets for a fluffier, more layered bite. To make ahead for a holiday meal, bake the stacks until just tender, cool, cover, and refrigerate; then reheat uncovered at 375°F until hot and crisp around the edges.
If you have leftovers, they reheat nicely in a skillet over medium heat, cut side down, until warmed through and re-crisped. For smaller gatherings, halve the recipe and bake in the middle cups of the pan so they brown more evenly.
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