Best Cheesy Potato Stacks Recipes

CHEESY SCALLOPED POTATO STACKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and sides of 12 muffin cups.
• Melt butter in a saucepan over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add half-and-half and Parmesan, Mexican, Cheddar, and American cheeses. Stir until all cheeses have melted, about 2 minutes. Season sauce with nutmeg, thyme, pepper, and seafood seasoning.
• Lay 1 potato slice in the bottom of each muffin cup. Top with a spoonful of the cheese sauce. Layer on another potato slice and spoonful of sauce. Repeat until potato slices are used up or cups are full, ending with cheese sauce on top.
• Bake in the preheated oven until hot and bubbly, about 40 minutes. Cover with foil for the last 10 minutes if top is browning too much. Let stand for 5 minutes before removing.

CHEESY POTATO GRATIN STACKS (MUFFIN TIN)

Steps:

• Preheat oven to 305F/180C.
• Spray a standard 12 hole muffin tin with oil.
• Peel then slice potatoes into thin slices.
• Place butter and garlic in a microwave proof cup or bowl, then melt in 30 second bursts.
• Add cream, salt and pepper into the butter. Stir to dissolve the salt.
• Place potato slices into the muffin tin so they go halfway up the muffin tin holes.
• Drizzle each potato stack with ½ tsp of cream mixture then sprinkle with half the thyme.
• Sprinkle HALF the cheese over the potato stacks.
• Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
• Cover loosely with foil and bake for 35 minutes.
• Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
• Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)
• Breakfast - serve with eggs and bacon.
• Dinner - serve as a side.
• Finger food - serve warm as is.
• NOTES
• You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia - the dirt brushed ones) still works great.
• I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
• Fantastic for making ahead! Either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 180C/350F oven for 10 minutes just to heat through.
• Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily! Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps "set" them.

CHEESY POTATO STACKS

Steps:

• Heat oven to 450ºF.
• Place 3 TATER TOTS in each of 12 muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
• Use back of spoon to press TATER TOTS onto bottom of each cup to make patty. Return pan to oven; bake additional 15 min. or until potato patties are deep golden brown.
• Top each patty with 1 VELVEETA cube and 1 folded ham slice; bake 3 to 4 min. or until VELVEETA is melted.
• Place 6 topped potato patties in single layer on platter; top with remaining potato patties to make 6 potato stacks.