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\u2019re 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. 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\u2014straightforward, reliable, and a guaranteed crowd-pleaser.
\nThese 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\u2014steamed green beans, buttered peas, or a tossed salad\u2014to balance the richness. They also go nicely with meatloaf or grilled pork chops on a weeknight. If you\u2019re 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.
\nOven-Baked 4-Ingredient Cheesy Potato Stacks
\nServings: 12 potato stacks (about 6 servings)<\/p>\n
Ingredients
\n2 pounds russet or Yukon Gold potatoes, scrubbed (peeled if you prefer)
\n4 tablespoons unsalted butter, melted
\n1 1\/2 teaspoons kosher salt (or 1 teaspoon table salt)
\n1 1\/2 cups shredded sharp cheddar cheese, lightly packed
\nDirections
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Preheat your oven to 400\u00b0F (200\u00b0C). 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.
\nSlice 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<\/p>\n
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.
\nSprinkle 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.
\nLayer 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\u2019t worry if they look a little uneven; they\u2019ll settle as they bake.
\nTop 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.
\nCover the muffin tin loosely with foil, tenting it slightly so the foil doesn\u2019t 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.
\nRemove 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.
\nLet 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.
\nServe 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\u00b0F for about 5 to 10 minutes to bring back a bit of their crunch.<\/p>\n
Variations & Tips
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