Gruyere and Thyme Stacked Potatoes – made in a muffin tin – have layers upon layers of thinly sliced potatoes, gruyere and parmesan cheese, fresh thyme, and of course garlic. Their edges are crispy while the inside melts in your mouth. A must make for the holidays, and easy enough for a weeknight dinner.
Potatoes, gruyere, and thyme… oh my! It’s only the ULTIMATE trifecta of savory food.
semi–obsessed with ultimate comfort a lot lately.
They’re no exception in the ultimate comfort category. We’re talking carbs, and cheese, and herbs, and crispy edges and cheesy centers and helloooo, love, come to mama!
What do you say, let’s get to baking these babies, shall we?
Making Potato Stacks
Stacked potatoes just might be my new favorite way to enjoy potatoes. The thinly sliced potatoes are piled high into muffin tins, layered between a cheesy mixture with fresh herbs and garlic. Resulting in crispy edges and a creamy interior.
Those crisp edges are key, too, and the best way to achieve them is by making sure you have very thinly sliced potatoes.
A thin slice also ensures that the potatoes cook through to their tender, creamy selves.
I recommend using a mandoline to slice the potatoes. It ensures that each slice is the same thickness and makes cutting them a breeze (just be careful of the blade!). I use a hand-held mandoline that’s easy to store, use, and clean.
Once you’ve sliced the potatoes, you’ll toss them in melted butter until coated, which helps create both the crispy edges, and keeps the centers of the potatoes moist. Plus, butter and potatoes are meant-to-be!
Because there is butter on the potato slices, there’s not really a need to grease the muffin tin . If you want to lightly spray it, be my guest, I just recommend doing so lightly as to prevent too much grease in the tin.
For the cheese filling, you’ll combine a mixture of thinly shredded gruyere and parmesan cheeses, with fresh garlic, thyme, and salt and pepper for flavor.
With the potatoes and cheese mixture prepped, you’ll begin to layer the stacks in the muffin tin .
I recommend layering about 4 potato stacks for each potato layer. It will go:
- cheese mixture
- cheese mixture
- cheese mixture
…for about 4 times until the potato stacks are above the muffin tin quite a bit. The stacks will shrink as they bake, so to be sure that you have enough potato and cheese goodness in each stack.
End each stack with the cheese mixture on top and bake away until perfectly golden brown, bubbly, crispy, and cheesy! YES, PLEASE AND THANK YOU!
What to Serve with Stacked Potatoes
There’s really no wrong answer to the infamous question: “what should I serve with that?”.
And if you know me at all you know I’d consider these cheesy stacks of deliciousness as a meal in themselves. There is no shame in my potato and cheese game – at all. 😂
But I know I may be alone in that, so if you’re looking for the best things to pair with these stacks of cheesy goodness, might I recommend:
- Whole Roasted Cauliflower
- Stuffed Portobello Mushrooms
- Thanksgiving dinner
- Naturally, a meat-and-potatoes type dinner. Try them with chicken (skillet chicken with white wine and garlic is a winner) or a perfectly cooked steak
- A hearty salad (like this Simple Dijon Salad, or a Spinach Salad with Tangy Red Wine Vinaigrette)
- Parmesan Crusted Rosemary Fish
Not only do they make an excellent side, but you can totally pass them off as an appetizer, too. Who’s going to turn these cuties down?! No one, I’d say!
More Cheesy Potato Recipes to Love
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Gruyere and Thyme Stacked Potatoes
- 1 ½ cups 60 g gruyere cheese, thinly shredded
- ⅔ cup 30 g parmesan cheese, thinly shredded
- 1 TBSP 14 g fresh thyme, finely chopped, or 1 ¼ tsp dried thyme
- 1 to 1 ¼ tsp coarse sea salt halve for fine salt
- 2-4 garlic cloves minced
- 4-5 medium about 1 1/2 lbs or 608 g Yukon Gold potatoes, thinly sliced and unpeeled
- 4 TBSP unsalted butter melted
- Pre-heat oven to 400°F. Optional: lightly grease 12 muffin tins. In a medium bowl, mix together gruyere, parmesan, thyme, salt, and garlic.
- In a second large bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
- In a regular-sized (12) muffin tin, layer 4 potato slices and then approximately 1/2 teaspoon of the cheese mixture. Continue this pattern of 4 potato slices, then cheese, until the potatoes are taller than the tin (they will shrink when they cook). You'll have 3-4 layers total, ending with cheese on top.
- Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 25-30 minutes until golden brown and bubbly. How thinly you sliced your potatoes and how high you stacked will affect the bake time, you want them to be fork-tender with the tops and sides golden brown. Remove potato stacks with a spoon (I "scoop" them out) and serve with additional thyme as desired.
- Use a mandoline to slice the potatoes really thin. I use the 1.5 or 2.5mm setting on my handheld mandoline (or 1/16 to 1/8 of an inch).
- The potatoes themselves generally release enough oil from the butter and cheese to not require any greasing of a non-stick muffin tin. If you know your pan likes to stick, I'd recommend lightly greasing it.
- Press the cheese down a bit when measuring, or have "heaping" measurements. 🙂
- The recipe card was updated 11/2020; the cooking time was reduced by 5-10 minutes after further testing and feedback. The cook time will depend on the thickness of your potato slices and how high you stack them, as noted. Please keep this in mind and check for doneness as the tops and sides become golden brown and bubbly.
This recipe was originally published in October of 2017; the text and process photos were updated in November of 2020; any changes to the recipe were noted in the recipe card.