Gruyere and Thyme Stacked Potatoes - a recipe perfect for a Thanksgiving side or appetizer! | Fork in the Kitchen

Gruyere and Thyme Stacked Potatoes


Crispy edges and soft, cheesy centers, these stacked potatoes are perfect as a Thanksgiving – or anytime – side or appetizer!



  • 1 1/2 cup gruyere cheese, thinly shredded
  • 2/3 cup parmesan cheese,thinly shredded
  • 1 1/4 teaspoon dried thyme (or 1 Tablespoon fresh)
  • 1 1/4 teaspoon coarse sea salt
  • 2 garlic cloves, minced
  • 5 medium yukon gold potatoes, thinly sliced
  • 4 Tablespoons butter, melted


  1. Pre-heat oven to 400°F.
  2. In a bowl, mix together gruyere, parmesan, thyme, salt, and garlic. In a second 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).
  3. In a regular sized muffin tin, layer 4 potato slices and top with approximately 1/2 teaspoon of the cheese mixture. Continue this pattern until the potatoes are taller than the tin (they will shrink when they cook). I generally do this about 3-4 times, ending with cheese on top.
  4. Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 30-35 minutes until golden brown and bubbly. Remove potato stacks muffin tin with a spoon (I “scoop” them out) and serve with additional thyme as desired.


  • Use a mandolin to slice the potatoes really thin – I use the 1.5 or 2.5mm setting on my handheld mandoline.
  • Category: Side Dish
  • Cuisine: American

Keywords: easy, thanksgiving, holiday, christmas, cheesy

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